Chicken Pesto Lasagna Rolls

With cooler temperatures creeping up on me, I am desperately trying to use up all the basil leaves left on my basil plants before they start to freeze off at night. It will likely result in a freezer-full of pesto because new ones sprout up when I’m not looking. Any other basil-utilizing suggestions?

Of course I couldn’t freeze all of the pesto, so I made these lasagna rolls that I had bookmarked long ago. The homemade pesto in this was essential for me. Even though I’ve never made this recipe with store-bought pesto, I could definitely tell that there was fresh pesto rolled up in there. Good thing I have a stock-pile of homemade pesto to last me through the winter so I can make these lasagna rolls again. Maybe I’ll venture into the world of homemade lasagna noodles next time. Look at me living on the edge :-P.

Also, don’t forget to add you favorite brownie/bar recipe to the #BYOBrownies link up party!

One year ago: Pesto Burgers


Serves 6


1 Tbsp unsalted butter

1 Tbsp whole wheat flour

1 cup milk

Salt & pepper

1 cup shredded chicken

15 oz container of low-fat ricotta cheese

1/2 cup homemade or store-bought pesto sauce

6 whole wheat lasagna noodles, cooked and drained

1 cup of your favorite chunky marinara sauce, divided

1/2 cup shredded mozzarella cheese, divided


  1. Preheat oven to 375 degrees. Lightly coat a 8×8-inch pan with non-stick spray.
  2. Melt butter over medium-high heat. Add flour and stir until mixed. Let cook for a minute. Stream in the milk, whisking until completely smooth. Add salt and pepper, and then cook until thickened.
  3. Place 1/4 cup of white sauce in the bottom of prepared pan.
  4. In a bowl, stir together the chicken, ricotta, 1/4 cup mozzarella, pesto, salt, and pepper. Spread ~1/3 cup of the ricotta mixture over each lasagna noodle and roll up. Place the roll in the prepared pan. Repeat for the remaining noodles.
  5. Spoon the remaining white sauce over the lasagna rolls. Spoon the red sauce over the lasagna rolls and top with remaining mozzarella cheese.
  6. Bake for ~30 minutes, until hot, bubble, and the cheese begins to brown.

Source: Adapted slightly from Confections of a Foodie Bride.

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