Pesto Chicken Lasagna Rolls Recipe

Name: Pesto Chicken Lasagna Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces pesto container of refrigerated, I use Butoni brand; 12 lasagna noodles; 1 pound chicken shredded; 15 ounces part-skim ricotta cheese; salt; pepper; 1 egg lightly beaten; 1/4 cup shredded Parmesan freshly; 3 cups tomato sauce your favorite, try my homemade marinara sauce; 1 cup shredded mozzarella; 3 tablespoons panko breadcrumbs; cooking spray

Servings: persons

7 ounces pesto container of refrigerated, I use Butoni brand
12 lasagna noodles
1 pound chicken shredded
15 ounces part-skim ricotta cheese
salt
pepper
1 egg lightly beaten
1/4 cup shredded Parmesan freshly
3 cups tomato sauce your favorite, try my homemade marinara sauce
1 cup shredded mozzarella
3 tablespoons panko breadcrumbs
cooking spray

1
Bring a large pot of salted water to boil and cook the lasagna noodles according to the package direction. In the meantime, preheat the oven to 350 degrees. Spread 1 cup of the tomato sauce in the bottom of a 13x9 baking dish and set aside.
2
Combine the ricotta, a good pinch of salt and pepper, the egg and Parmesan in a medium-sized bowl. When the noodles are done, drain well.
3
Working with 1 or 2 noodles at a time, lay them flat and spread with the pesto (about 1 tsp. per noodle), then ricotta (about 1 1/2 tbsp. per noodle) and top with shredded chicken. Roll and place on top of the sauce in the baking dish. Repeat until all the rolls are made.
4
Cover the lasagna rolls with the remaining sauce (1-2 cups depending on how saucy you like it) and sprinkle with the shredded Mozzarella cheese and Panko. Mist the top with nonstick cooking spray and bake uncovered for 30-40 minutes until the cheese is completely melted and the breadcrumbs are toasted.

1704

kcal

Calories

Fat

242

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces pesto container of refrigerated, I use Butoni brand, 12 lasagna noodles, 1 pound chicken shredded, 15 ounces part-skim ricotta cheese, and more.

Yes, Pesto Chicken Lasagna Rolls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto Chicken Lasagna Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions