Garlic Parmesan Chicken Lasagna Roll Ups With Basil Pesto Swirl

Looking for a comforting yet impressive dinner that’s surprisingly easy to make? These Garlic Parmesan Chicken Lasagna Roll Ups with a vibrant Basil Pesto Swirl are the answer! We’ve taken the classic flavors of lasagna and reimagined them into beautiful, individual roll-ups bursting with savory chicken, creamy ricotta, and a fragrant pesto kick. This recipe is perfect for a weeknight family meal or a special occasion – guaranteed to impress your guests. Get ready to experience lasagna like never before!

Ingredients You’ll Need

• Lasagna Sheets (8 sheets): We recommend using no-boil lasagna sheets for convenience, but regular lasagna sheets work too – just remember to pre-cook them according to package directions until al dente. The sheets provide the structural base for our delicious roll-ups.
• Cooked Shredded Chicken Breast (300g / 10 ½ oz): Using pre-cooked shredded chicken saves time and effort. Rotisserie chicken is a fantastic option! Ensure the chicken is fully cooked and shredded into bite-sized pieces for even distribution within the roll-ups.
• Ricotta Cheese (200g / 7 oz): Full-fat ricotta cheese provides the creamiest texture. Make sure to drain any excess liquid from the ricotta before using it to prevent a soggy filling.
• Parmesan Cheese, Grated (100g / 3 ½ oz): We specify halal-certified Parmesan for those with dietary requirements, but any high-quality grated Parmesan will work beautifully. Freshly grated Parmesan offers the best flavor.
• Garlic (3 cloves, minced): Freshly minced garlic is essential for that signature aromatic flavor. Avoid using pre-minced garlic, as it lacks the same potency.
• Olive Oil (2 Tbsp / 30 ml, divided): Extra virgin olive oil is preferred for its rich flavor and health benefits. We’ll be using it both in the filling and for making the pesto.
• Marinara Sauce (1 cup / 240 ml): Choose an alcohol-free marinara sauce to ensure it’s suitable for all diners. A good quality marinara sauce will add depth and richness to the dish.
• Heavy Cream (½ cup / 120 ml): Heavy cream adds luxurious richness to the béchamel sauce. It helps create a smooth and velvety texture.
• Milk (¼ cup / 60 ml): Whole milk is recommended for the béchamel sauce, but 2% milk can be used as a substitute.
• All-Purpose Flour (2 Tbsp / 30g): The flour acts as a thickening agent for the béchamel sauce, creating a smooth and creamy consistency.
• Vegetable Broth (½ cup / 120 ml): Vegetable broth adds a subtle savory flavor to the béchamel sauce. Chicken broth can also be used.
• Basil Pesto (¼ cup / 60 ml): Homemade or store-bought basil pesto both work well. The pesto provides a vibrant herbaceous flavor and beautiful green swirl within the roll-ups.
• Fresh Basil Leaves, Chopped (¼ cup / 60g, plus extra for garnish): Fresh basil is key to the bright, aromatic flavor of this dish. Chop it finely for even distribution.
• Pine Nuts, Toasted (2 Tbsp / 30g, plus extra for garnish): Toasting the pine nuts enhances their flavor and adds a delightful crunch.
• Salt and Freshly Ground Black Pepper: Season to taste!
• Red Pepper Flakes (Pinch, optional): Add a pinch of red pepper flakes for a subtle kick of heat.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Ricotta Cheese: Cottage cheese, well-drained, can be used as a substitute for ricotta, though the texture will be slightly different.
• Parmesan Cheese: Pecorino Romano cheese can be used in place of Parmesan for a sharper flavor.
• Basil Pesto: If you don’t have pesto, you can omit it, but it significantly contributes to the flavor profile.

Let’s Build Your Garlic Parmesan Chicken Lasagna Roll Ups: A Step-by-Step Guide

1. Prepare the Lasagna Sheets: Begin by preheating your oven to 190°C (375°F). If using regular lasagna sheets, bring a large pot of salted water to a boil. Add the sheets and cook for 8-10 minutes until al dente. Drain them carefully and lay them flat on a clean kitchen towel to prevent sticking. No-boil sheets can skip this step, but a quick dip in warm water can make them more pliable.
2. Craft the Basil Pesto: In a small food processor, combine ½ cup of fresh basil leaves, 2 tablespoons of pine nuts, 1 clove of minced garlic, 2 tablespoons of olive oil, and 2 tablespoons of grated Parmesan cheese. Process until you achieve a smooth, vibrant green pesto. This pesto isn’t just a flavor component; its color creates a beautiful swirl within the roll-ups.
3. Mix the Chicken Filling: In a mixing bowl, combine the cooked shredded chicken, ricotta cheese, ½ cup of grated Parmesan cheese, the minced garlic, 1 tablespoon of olive oil, the prepared basil pesto, a pinch of salt, and a dash of black pepper. Mix thoroughly until all ingredients are evenly distributed. Taste and adjust seasoning as needed.
4. Assemble the Roll Ups: Lay a lasagna sheet flat. Spread 2-3 tablespoons of the chicken filling along the short edge of the sheet. Roll it up tightly, like a burrito, ensuring the filling is securely enclosed. Place the roll-up seam-side down in a 9×13 inch baking dish. Repeat with the remaining lasagna sheets and filling.
5. Sauce and Cheese: Spread the marinara sauce evenly over the assembled roll-ups in the baking dish. Sprinkle the remaining ½ cup of grated Parmesan cheese generously over the sauce. This creates a golden, bubbly crust during baking.
6. First Bake: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. This initial covered bake helps to heat the roll-ups through and melt the cheese without burning.
7. Finish Baking: Remove the foil and continue baking for an additional 10 minutes, or until the cheese is golden brown and bubbling. The uncovered bake allows the cheese to caramelize and develop a richer flavor.
8. Prepare the Basil-Infused Béchamel: While the roll-ups are baking, prepare the béchamel sauce. Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk, heavy cream, and vegetable broth, ensuring no lumps form. Simmer for 5 minutes, stirring constantly, until the sauce thickens. Season with salt and pepper, and stir in the chopped fresh basil.
9. Final Touches & Bake: Once the roll-ups are done, remove them from the oven and drizzle the basil-infused béchamel sauce evenly over the top. Return the dish to the oven, uncovered, for 5 minutes to allow the sauce to set slightly.
10. Plate and Garnish: Carefully plate each roll-up on a white or light-colored plate to showcase the colors. Slice diagonally to reveal the vibrant green pesto swirl inside. Drizzle any remaining béchamel sauce around the plate for added elegance. Finish with a scattering of toasted pine nuts, fresh basil leaves, and a thin drizzle of the reserved basil pesto for visual contrast.

Why Roll-Ups? The Genius of Lasagna Reimagined

Lasagna is a beloved classic, but sometimes you crave a portion-controlled, visually appealing twist. Lasagna roll-ups offer exactly that! By rolling the filling inside the pasta sheets, you create individual servings that are easier to manage and present beautifully. The pesto swirl isn’t just for looks; it adds a burst of fresh basil flavor in every bite, complementing the richness of the chicken and cheese.

Tips for Perfect Roll-Ups Every Time

• Don’t Overfill: Resist the urge to overfill the lasagna sheets. Too much filling will make them difficult to roll and may cause them to burst during baking.
• Secure the Seam: Ensure the seam of each roll-up is tightly sealed to prevent the filling from escaping. A little moisture on the edge of the pasta can help it stick.
• Sauce Consistency: If your marinara sauce is too thick, add a splash of water or vegetable broth to thin it out slightly.

The Role of Parmesan in Flavor and Texture

Parmesan cheese isn’t just a topping; it’s a foundational flavor in this dish. Its salty, umami-rich profile enhances the savory chicken and ricotta filling. Grating the Parmesan finely ensures it melts evenly and creates a beautiful golden crust. Using a high-quality, halal-certified Parmesan is key to achieving the best flavor.

Variations and Customizations

Feel free to get creative with this recipe! You can substitute the chicken with ground turkey or Italian sausage. Add spinach or mushrooms to the filling for extra nutrients and flavor. For a spicier kick, add a pinch of red pepper flakes to the filling or sauce. Experiment with different types of pesto, such as sun-dried tomato pesto, for a unique twist.

Frequently Asked Questions (FAQ)

• Can I make these ahead of time? Yes, you can assemble the roll-ups and refrigerate them for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.
• Can I freeze lasagna roll-ups? Yes, you can freeze baked or unbaked roll-ups. Wrap them tightly in plastic wrap and then aluminum foil. Thaw completely before baking or reheating.
• What if I don’t have a food processor for the pesto? You can finely chop the basil and pine nuts by hand and mix them with the other pesto ingredients. The texture will be slightly different, but the flavor will still be delicious.

These Garlic Parmesan Chicken Lasagna Roll Ups with Basil Pesto Swirl are a delightful twist on a classic comfort food. They’re perfect for a weeknight dinner or a special occasion. Don’t forget to save this recipe to your Pinterest board for easy access later!

garlic parmesan chicken lasagna roll ups

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Samantha Hayes
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

These Garlic Parmesan Chicken Lasagna Roll Ups offer a comforting and impressive dinner with a vibrant basil pesto swirl. They reimagine classic lasagna flavors into beautiful, individual servings.

---

Ingredients

Scale 1x2x3x

• 180g lasagna sheets
• 300g cooked shredded chicken breast
• 200g ricotta cheese
• 100g grated Parmesan cheese
• 3 cloves garlic, minced
• 30ml olive oil (divided)
• 240ml marinara sauce
• 120ml heavy cream
• 60ml milk
• 30g all-purpose flour
• 120ml vegetable broth
• 60ml basil pesto
• 60g chopped fresh basil leaves
• 30g toasted pine nuts
• Salt and pepper to taste
• Pinch of red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Lasagna Sheets: Preheat oven to 190°C (375°F). Cook lasagna sheets until al dente if needed.
2. Craft Basil Pesto: Blend basil, pine nuts, garlic, olive oil, and Parmesan in a food processor.
3. Mix Chicken Filling: Combine chicken, ricotta, Parmesan, garlic, olive oil, pesto, salt, and pepper.
4. Assemble Roll Ups: Spread filling on lasagna sheets and roll tightly. Place seam-side down in a baking dish.
5. Sauce and Cheese: Spread marinara sauce over roll-ups and sprinkle with Parmesan cheese.
6. First Bake: Cover and bake for 20 minutes.
7. Finish Baking: Uncover and bake for 10 minutes, until golden brown.
8. Prepare Béchamel: Make a basil-infused béchamel sauce with butter, flour, milk, cream, and broth.
9. Final Touches & Bake: Drizzle béchamel over roll-ups and bake for 5 minutes.
10. Plate and Garnish: Plate, slice, drizzle with sauce, and garnish with pine nuts and basil.

Notes

For easier rolling, lightly moisten the edges of the lasagna sheets. Using no-boil sheets saves time, but a quick dip in warm water can make them more pliable.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Italian
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 roll-up
• Calories: 450 kcal
• Sugar: 15 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 100 mg