Chicken Pesto Lasagna Rolls

by Erin

Everything you love about lasagna and then some can be found in these easy to make chicken pesto lasagna rolls.

Chicken Pesto Lasagna Rolls

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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? Not that I’m really all the mad about the prospect of all that fresh pesto to be used year round.

Baked Chicken Pesto Lasagna Rolls

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.

Lasagna rolls with chicken and pesto

While this was simple to make using store bought ingredients (I even used a rotisserie chicken), I would love to venture into the world of homemade lasagna noodles next time, or homemade mozzarella, or even ricotta! Look at me living on the edge :-P. I’ve made all those things separately before but never all in one dish. How epic would that be?

Post updated 1/27/21, photo above is the original.

One year ago: Pesto Burgers

Chicken Pesto Lasagna Rolls


Yield: 6 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 Tbsp unsalted butter
  • 1 Tbsp all-purpose flour
  • 1 cup milk
  • Salt & pepper
  • 1 cup shredded chicken
  • 15 oz. ricotta cheese
  • 1/2 cup homemade or store-bought pesto sauce
  • 1/2 cup shredded mozzarella cheese, divided
  • 6 whole wheat lasagna noodles, cooked and drained
  • 1 cup of your favorite marinara sauce, divided


  1. Preheat oven to 375 degrees. Lightly coat a 8x8-inch pan with non-stick spray.
  2. In a medium saucepan, melt the butter over medium-high heat. Add flour and whisk until smooth. Cook for 1 minute, whisking constantly, until golden in color. While continuing to whisk, slowly pour in the milk, whisking until completely smooth. Add salt and pepper to taste, and then cook until thickened, about 5 minutes.
  3. Place 1/4 cup of white sauce in the bottom of prepared pan.
  4. In a large bowl, stir together the chicken, ricotta, 1/4 cup mozzarella, pesto, and salt & pepper to taste. 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 approximately 30 minutes, until hot, bubbly, and the cheese begins to brown.
Did You Make This Recipe?
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Source: Adapted slightly from Confections of a Foodie Bride.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Liz @ Books n' Cooks January 31, 2021 - 9:55 am

Not only did I add this to my to-try list, but I emailed your recipe to my mom. Between the two of us, we have boatloads of pesto stashed in our freezer. This is a great, more unique recipe to use it!

Erin January 31, 2021 - 10:36 am

Hooray!! I hope you both try and love it as much as we do!

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[…] Chicken Pesto Lasagna Rolls […]

amy @ fearless homemaker October 4, 2012 - 9:30 am

I love lasagna rolls + this version sounds absolutely amazing. If you find a good use (other than pesto) for all your basil, let me know – we have a ton to use up, too, + i’m basil-ed out!

spiffycookie October 4, 2012 - 9:32 am

I am thinking of making these ravioli with the basil cream sauce to use up some of it. Or at least the sauce over some regular pasta!

Stefanie @ Sarcastic Cooking October 3, 2012 - 6:02 pm

I like the idea of using chicken instead of beef or even turkey. Once it gets colder, I start to make a lot of meals or sauces I can freeze too! Pesto is a must!!!

Jackie @ Domestic Fits October 3, 2012 - 4:20 pm

Yes please. Seriously.

sally @ sallys baking addiction October 3, 2012 - 1:38 pm

I haven’t made anything… literally ANYTHING with pesto in so long! I had storebough pesto hummus recently, but I think I need to make something like these! chicken and pesto is SO good together!

Tracey October 3, 2012 - 12:07 pm

Oooh homemade lasagna noodles – love that possibility for this recipe! Pasta is one thing I haven’t tackled much at home yet, but I need to change that. As you know, we loved these too. Fall comfort food for sure!

natalie@thesweetslife October 3, 2012 - 11:27 am

I have lots of frozen pesto that I need to use up!! This sounds perfect!

Liz (Little Bitty Bakes) October 3, 2012 - 9:32 am

Yum! I actually just bought a basil plant (I was trying to wait ’til it was SO hot here, poor plants) so I’ve been brainstorming ways to use basil — adding this to the list! Perfect too, because I was already planning to make a big batch of tomato sauce this weekend.


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