Pesto Chicken & Mushroom Lasagna Roll-Ups
These Pesto Chicken & Mushroom Lasagna Roll-Ups are a flavorful twist on traditional lasagna — rolled, baked, and packed with creamy, herby goodness. Tender lasagna noodles are filled with shredded chicken, sautéed mushrooms, garlic, and a generous layer of pesto, then rolled up and smothered in a creamy béchamel or Alfredo-style sauce before being baked to bubbly, golden perfection.
Each roll delivers the comforting richness of lasagna with the freshness of basil pesto and the savory depth of mushrooms. It’s an elegant yet easy-to-make dish that works beautifully for weeknight dinners, make-ahead meals, or entertaining.
Cozy, creamy, and loaded with flavor — this is comfort food done right.
Pesto Chicken & Mushroom Lasagna Roll-Ups
Pesto Mushroom Chicken Lasagna Roll Ups are a delightful and convenient twist on classic lasagna. Tender lasagna noodles are filled with a savory mixture of chicken, mushrooms, spinach, and a blend of cheeses, all infused with the fragrant flavors of pesto. These roll-ups are then baked to golden perfection, creating a dish that's both comforting and elegant. It's an easy-to-make meal that's perfect for a weeknight dinner or a special occasion.
Ingredients
FOR THE MUSHROOMS
8 oz Baby Bella Mushrooms sliced- 1 Tbsp Butter
- ½ tsp Thyme
- 1 Pinch Salt
- 1 Pinch Ground Black Pepper freshly ground
FOR THE LASAGNA ROLL UPS
- 8 Lasagna noodles
- 2 Cups Chicken Breast cooked. shredded or finely chopped (about 1 lb.)
- 1 Cup Mozzarella cheese shredded
FOR THE PESTO RICOTTA
- 8 OZ Ricotta whole milk
- 1 Large Egg
- ⅓ Cup Basil pesto your favorite
- ¼ tsp Garlic powder
- 1 Pinch Salt freshly ground
- 1 Pinch Ground Black Pepper freshly ground
FOR THE GARLIC PARMESAN CHEESE SAUCE
- 2 Tbsp Unsalted Butter
- ¼ Cup All-Purpose Flour all-purpose
- 1¾ Cup Milk whole milk
- ½ cup Parmesan cheese grated
- ½ tsp Garlic powder
- 1 Pinch Salt freshly ground, to taste
- 1 Pinch Ground Black Pepper freshly ground, to taste
FOR ON TOP
- ¼ cup Basil pesto your favorite
- ¾ cup Mozarella cheese shredded
TO GARNISH
- 1 Pinch Parmesan Cheese grated
- 1 Pinch Dried Basil fresh make into ribbons
Method
- Heat a medium skillet over medium-high heat. Add butter, then mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until mushrooms are golden brown.8 oz Baby Bella Mushrooms, 1 Tbsp Butter, 1/2 tsp Thyme, 1 Pinch Salt, 1 Pinch Ground Black Pepper
- To prepare the lasagna noodles, bring a large pot of water to a rolling boil. Add the lasagna noodles and cook them for about 6 minutes, or until they are slightly softened but still firm. Drain the noodles in a colander. To prevent the noodles from sticking together, immediately lay them flat on a baking sheet or cutting board that has been lightly oiled. Make sure the noodles are not touching each other. If you prefer not to boil the noodles, you can soak them in very warm (almost hot) water for 20-30 minutes until they are pliable.8 Lasagna noodles
- Start by preheating your oven to 350 degrees Fahrenheit. While the oven is heating up, prepare your baking dish. You can use a 2-quart casserole dish or a 7 x 11 inch baking dish. Grease the dish with nonstick cooking spray or olive oil. This will prevent the lasagna roll-ups from sticking to the dish during baking.
- In a medium bowl, add the ricotta cheese, egg, basil pesto, garlic powder, salt, and pepper. Use a fork or a whisk to mix the ingredients together thoroughly until they are fully combined and the mixture is smooth and creamy. This flavorful mixture will be the base of the filling for your lasagna roll-ups.8 OZ Ricotta, 1 Large Egg, ⅓ Cup Basil pesto, ¼ tsp Garlic powder, 1 Pinch Salt, 1 Pinch Ground Black Pepper
- Lay out the cooked lasagna noodles on a clean work surface. Spread 1-2 tablespoons of the pesto ricotta filling evenly over each noodle. Top the filling with the cooked mushrooms and shredded chicken, dividing the mixture evenly among the noodles. Sprinkle each noodle with about 2 tablespoons of shredded mozzarella cheese. Starting at one of the shorter ends, tightly roll up each lasagna noodle. Place the rolled-up noodles seam-down in the prepared baking dish. Make sure the rolls are snugly nestled together in the dish.8 oz Baby Bella Mushrooms, 1 Cup Mozzarella cheese, 2 Cups Chicken Breast
- To make the garlic Parmesan sauce, melt butter in the same skillet used for the mushrooms. Whisk in flour, then gradually add milk, alternating with more flour, whisking constantly. Bring to a boil, then simmer. Stir in Parmesan cheese, garlic powder, salt, and pepper.2 Tbsp Unsalted Butter, ¼ Cup All-Purpose Flour, 1¾ Cup Milk, ½ cup Parmesan cheese, ½ tsp Garlic powder, 1 Pinch Salt, 1 Pinch Ground Black Pepper
- Carefully pour the prepared garlic Parmesan sauce over the lasagna roll-ups in the baking dish, ensuring that each roll-up is coated in the sauce. Next, spread the basil pesto evenly over the top of the roll-ups. It's perfectly fine if some of the pesto mixes with the sauce; in fact, it adds an extra layer of flavor! Finally, sprinkle the shredded mozzarella cheese evenly over the top of the pesto.1/4 cup Basil pesto, 3/4 cup Mozarella cheese, 1 Pinch Parmesan Cheese
- Place the baking dish with the lasagna roll-ups in the preheated oven. Bake for 30-40 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. The cooking time may vary depending on your oven. Once baked, remove the dish from the oven and let it cool slightly before serving. Garnish with a sprinkle of extra Parmesan cheese and some freshly chopped basil or julienned basil, if desired.1 Pinch Dried Basil, ½ cup Parmesan cheese
Nutrition
Notes
Ingredients:
- Chicken: Use cooked chicken. Leftovers or rotisserie chicken work great!
- Mushrooms: Fresh mushrooms are best. Sauté them until golden brown and tender.
- Pasta: Use oven-ready lasagna noodles.
- Cheese: A combination of ricotta, Parmesan, and mozzarella provides a creamy and flavorful filling.
- Pesto: Use your favorite homemade or store-bought pesto.
- Sauce: You'll make a simple garlic Parmesan sauce for the base.
- Seasonings: Garlic powder, Italian seasoning, salt, and pepper are used for flavor.
- Optional Garnishes: Fresh basil and extra Parmesan cheese add a nice touch.
- Cook the Mushrooms: Sauté the mushrooms until they are golden brown and tender to enhance their flavor.
- Prepare the Noodles: Cook the lasagna noodles according to package directions. Lay them flat on an oiled surface to prevent sticking.
- Make the Filling: Combine the ricotta, egg, pesto, garlic powder, and seasonings for a flavorful filling.
- Assemble the Roll-Ups: Spread the filling on the noodles, top with mushrooms, chicken, and mozzarella, then roll them up tightly.
- Make the Sauce: Use the same skillet to make a simple garlic Parmesan sauce. Whisk the ingredients well to avoid lumps.
- Layer and Bake: Pour the sauce over the roll-ups, spread with pesto, and top with mozzarella. Bake until bubbly and golden.
- Rest Before Serving: Let the lasagna roll-ups rest for a few minutes before serving to allow the cheese to set slightly.
- Garnish: Garnish with fresh basil and extra Parmesan cheese.
- Sides: Serve with a side salad or garlic bread.
- Vegetables: Add other vegetables to the filling, such as spinach, bell peppers, or zucchini.
- Spicy: Add a pinch of red pepper flakes to the filling or sauce for heat.
- Meatless: Omit the chicken and use a vegetarian pesto for a meatless version.
Tried this recipe?
Let us know how it was!Ingredients
For the Mushrooms:
- 8 ounces baby bella mushrooms, sliced
- 1 tablespoon butter
- ½ teaspoon thyme
- Freshly ground salt and pepper
For the Lasagna Roll Ups:
- 8 lasagna noodles
- 2 cups shredded or finely chopped cooked chicken (about 1 pound)
- 1 cup shredded mozzarella cheese
For the Pesto Ricotta Filling:
- 8 ounces whole milk ricotta
- 1 egg
- ⅓ cup of your favorite basil pesto
- ¼ teaspoon garlic powder
- Freshly ground salt and pepper
For the Garlic Parmesan Cheese Sauce:
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 1 ¾ cups milk
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- Freshly ground salt and pepper, to taste
For Topping:
- ¼ cup of your favorite basil pesto
- ¾ cup shredded mozzarella
To Garnish:
- Extra grated Parmesan cheese
- Basil ribbons
Image Gallery Pesto Chicken & Mushroom Lasagna Roll-Ups
Storage & Leftovers
Refrigerator:
Allow roll-ups to cool completely, then store in an airtight container or cover the baking dish tightly with foil. They will keep well in the fridge for up to 4 days.
Freezer:
These lasagna roll-ups freeze beautifully! Wrap each roll individually in foil or store multiple in a freezer-safe dish. Freeze for up to 3 months. For best results, freeze before baking — but they can be frozen after baking as well.
Reheating:
Oven (recommended): Reheat covered at 350°F (175°C) for 20–25 minutes or until warmed through.
Microwave: Heat individual roll-ups in a microwave-safe dish for 1–2 minutes, covered loosely with a damp paper towel to retain moisture.
From Frozen: Thaw overnight in the fridge, then bake as above. If baking from frozen, add 10–15 minutes to the oven time and keep covered until hot.
Tip: Add a splash of milk or extra sauce before reheating to prevent dryness.
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