Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pesto Chicken Lasagna Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

A delicious and creamy pesto chicken lasagna roll recipe featuring tender shredded chicken, a homemade basil pesto, ricotta filling, and gooey mozzarella baked to perfection. This comforting Italian-inspired dish serves as a perfect family meal, combining fresh herbs, rich cheeses, and savory tomato sauce all rolled into tender lasagna noodles.

  • Total Time: 50 minutes
  • Yield: 12 servings

Ingredients

For the Pesto

  • 3 cups packed basil leaves
  • 3 cloves garlic
  • 3/4 cup Parmesan cheese
  • 1/2 cup olive oil

For the Rolls

  • 9-12 lasagna noodles
  • 1 lb chicken breast, trimmed
  • 15 oz ricotta cheese
  • 1 large egg
  • 3 tablespoons Parmesan cheese
  • Salt and pepper, to taste
  • 1 cup tomato sauce
  • 1/2-1 cup shredded mozzarella cheese

Instructions

  1. Cook Lasagna Noodles: Bring a large stockpot of water to a boil and cook 9 to 12 lasagna noodles according to the manufacturer’s directions until al dente. Drain and set aside.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna rolls later.
  3. Cook Chicken: Cook the chicken breast using your preferred method (such as boiling, baking, or pan-cooking). Season with salt and pepper, then shred the cooked chicken with forks. Set aside. (Note: Boiling or poaching helps keep chicken moist for shredding.)
  4. Make Pesto Sauce: In a food processor, combine packed basil leaves and garlic cloves. Pulse until finely chopped. Add Parmesan cheese, then slowly drizzle in olive oil with the processor running until the mixture reaches a smooth, spreadable consistency. Transfer the pesto to a small bowl.
  5. Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, large egg, Parmesan cheese, salt, and pepper. Mix well until fully incorporated.
  6. Assemble Rolls: Lay one or two lasagna noodles flat. Spread a light layer of pesto sauce evenly over each noodle. Add a layer of the ricotta mixture on top, then sprinkle shredded chicken evenly over the ricotta. Carefully roll each noodle and place seam side down in a rectangular baking dish. Repeat until all noodles and fillings are used.
  7. Add Sauce and Cheese: Pour tomato sauce evenly over the assembled rolls. Sprinkle shredded mozzarella cheese on top to cover the rolls.
  8. Bake: Bake in the preheated oven at 350°F for 30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.

Notes

  • You can cook chicken breast by boiling, baking, or sautéing depending on your preference; boiling keeps the chicken moist for shredding.
  • If you prefer, substitute fresh mozzarella for shredded mozzarella for a creamier texture.
  • Make sure noodles are fully drained and slightly cooled before spreading to prevent tearing.
  • Use fresh basil for the pesto to achieve the best flavor.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Find it online: https://dishiary.com/pesto-chicken-lasagna-rolls-recipe/