Pesto Chicken & Mushroom Lasagna Roll-Ups

Dinner · Pasta Mains

Pesto Chicken & Mushroom Lasagna Roll-Ups

Pesto ricotta, savory mushrooms and cooked chicken turn lasagna noodles into individual rolls. Garlic Parmesan sauce and melted mozzarella bring the bake together.
5 from 1 vote
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Prep
25 minutes
Cook
50 minutes
Total
1 hour 15 minutes
Serves
8 roll-ups

Bring it to the table

About this recipe.

Lasagna noodles rolled around cooked chicken, mushrooms and pesto ricotta, baked under garlic Parmesan sauce and mozzarella.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

FOR THE MUSHROOMS

  • 8 oz Baby Bella Mushrooms (sliced)
  • 1 Tbsp Butter
  • 1/2 tsp Thyme
  • 1 Pinch Salt
  • 1 Pinch Ground Black Pepper (freshly ground)

FOR THE LASAGNA ROLL UPS

  • 8 Lasagna noodles (regular dried noodles, boiled until pliable according to package)
  • 2 Cups Chicken Breast (fully cooked, shredded or finely chopped; measure after cooking)
  • 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

  • 1/4 cup Basil pesto (your favorite)
  • 3/4 cup Mozzarella cheese (shredded)

TO GARNISH

  • 1 Pinch Parmesan Cheese (grated)
  • 1 Pinch Fresh basil (cut into ribbons; optional garnish)

Jump to Recipe

Prepare the noodles before rolling

Use regular lasagna noodles, boiled until flexible. Lay them separately on a lightly oiled tray, then divide the filling evenly among all eight. The chicken should already be fully cooked.

Adapted from Monique Volz’s Pesto Mushroom Chicken Lasagna Roll Ups at Ambitious Kitchen.

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The cooking plan

How to make Pesto Chicken & Mushroom Lasagna Roll-Ups.

  1. Heat a medium skillet over medium-high heat. Add butter, then mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until mushrooms are golden brown.

  2. Boil regular lasagna noodles according to package directions until pliable but still firm. Drain and lay separately on a lightly oiled tray. Do not substitute unprepared oven-ready sheets.

  3. 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.

  4. 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.

  5. Divide pesto ricotta, cooked mushrooms, cooked chicken and the filling mozzarella evenly among the eight noodles. Roll from the short end and place seam-side down in the prepared baking dish.
  6. Melt sauce butter in the mushroom skillet over medium heat. Whisk in all the flour and cook briefly, then gradually whisk in milk until smooth. Bring to a gentle simmer and stir until thickened. Remove from heat and stir in Parmesan, garlic powder and seasoning.

  7. 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.

  8. Bake at 350°F for approximately 30–40 minutes, until bubbling and the center reaches 165°F. If the top browns early, cover loosely with foil. Rest briefly before serving and garnish with fresh basil and Parmesan if desired.

Let’s cook

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Pesto Chicken & Mushroom Lasagna Roll-Ups

5 from 1 vote
Lasagna noodles rolled around cooked chicken, mushrooms and pesto ricotta, baked under garlic Parmesan sauce and mozzarella.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 roll-ups
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

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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 regular dried noodles, boiled until pliable according to package
  • 2 Cups Chicken Breast fully cooked, shredded or finely chopped; measure after cooking
  •  
    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 Mozzarella cheese shredded
TO GARNISH
  • 1 Pinch Parmesan Cheese grated
  • 1 Pinch Fresh basil cut into ribbons; optional garnish

Equipment

Large skillet
Baking dish
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Aluminum Foil
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. 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
  2. Boil regular lasagna noodles according to package directions until pliable but still firm. Drain and lay separately on a lightly oiled tray. Do not substitute unprepared oven-ready sheets.
    8 Lasagna noodles
  3. 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.
  4. 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
  5. Divide pesto ricotta, cooked mushrooms, cooked chicken and the filling mozzarella evenly among the eight noodles. Roll from the short end and place seam-side down in the prepared baking dish.
    8 oz Baby Bella Mushrooms, 1 Cup Mozzarella cheese, 2 Cups Chicken Breast
  6. Melt sauce butter in the mushroom skillet over medium heat. Whisk in all the flour and cook briefly, then gradually whisk in milk until smooth. Bring to a gentle simmer and stir until thickened. Remove from heat and stir in Parmesan, garlic powder and seasoning.
    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
  7. 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 Mozzarella cheese, 1 Pinch Parmesan Cheese
  8. Bake at 350°F for approximately 30–40 minutes, until bubbling and the center reaches 165°F. If the top browns early, cover loosely with foil. Rest briefly before serving and garnish with fresh basil and Parmesan if desired.
    1 Pinch Fresh basil, ½ cup Parmesan cheese

Notes

Adapted from Monique Volz’s Pesto Mushroom Chicken Lasagna Roll Ups at Ambitious Kitchen. Use fully cooked chicken and regular boiled lasagna noodles. Eight roll-ups is the batch yield; portions may vary. Refrigerate promptly in shallow containers, use within 3 days and reheat to 165°F. No tested or nutrition claims supplied.

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