Pesto Chicken & Mushroom Lasagna Roll-Ups

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

5 from 1 vote
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.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dinner, Lunch, Main Course
Cuisine: Italian America Fusion
Calories: 468
Ingredients Method Nutrition Notes

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
  •  
    â…“ 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
 

  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. 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
  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. 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
  6. 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
  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 Mozarella cheese, 1 Pinch Parmesan Cheese
  8. 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

Serving: 10ozCalories: 468kcalCarbohydrates: 31gProtein: 28gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 103mgSodium: 568mgPotassium: 491mgFiber: 2gSugar: 5gVitamin A: 982IUVitamin C: 1mgCalcium: 403mgIron: 1mg

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.
Cooking Tips:
  • 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.
Serving Suggestions:
  • Garnish: Garnish with fresh basil and extra Parmesan cheese.
  • Sides: Serve with a side salad or garlic bread.
Variations:
  • 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.
With these tips, you'll be able to create delicious and satisfying Pesto Mushroom Chicken Lasagna Roll Ups!

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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
    • â…“ 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.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Shrimp Fra Diavolo

Shrimp Fra Diavolo

Turn up the heat with this bold and fiery Shrimp Fra Diavolo, a classic Italian-American seafood dish that’s fast, flavorful, and full of attitude. Juicy shrimp are sautéed until tender, then simmered in a spicy tomato sauce infused with garlic, chili flakes, and white wine — creating a rich, complex flavor with just the right kick.

Tossed over perfectly cooked linguine, this dish is as elegant as it is easy, making it a go-to for date nights, weeknight dinners, or any night you’re craving something with serious flavor. With no shrimp tails to slow you down, every bite is pure, saucy satisfaction.

Whether you’re a spice lover or just looking to elevate your pasta game, Shrimp Fra Diavolo delivers a restaurant-quality experience right at home.

Shrimp Fra Diavolo

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Shrimp fra diavolo is like a party in your mouth! Plump, juicy shrimp get all dressed up in a vibrant tomato sauce that's got a kick. A hint of spice from red pepper flakes and Aleppo pepper adds a little devilish heat, while fresh herbs like parsley and basil bring a cool balance. It's a flavor explosion that's perfect for a quick and satisfying weeknight meal!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 10
Course: Dinner, Main Course
Cuisine: Italian, Italian American
Calories: 115
Ingredients Method Nutrition

Ingredients
  

  • 1 Lb. Extra Large Shrimp (16-20 is the size). Peeled & Deveined, tail on.
  • 2 tbsp Olive Oil
  • 1 tsp Crushed Red Pepper Flakes
  • 1 tsp Salt
  •  
    1 Pinch Aleppo Pepper Flakes
  • ½ Large Yellow Onion Sliced
  • 3 Cloves Garlic Minced
  • ½ tsp Dried Oregano
  • 1 Cup White Wine
  •  
    1½ Cups Crushed Tomatoes
  • 2 tbsp Parsley Flat Leaf
  • 2 tbsp Dried Basil Fresh and slice thin

Method
 

  1. Gather all ingredients and have ready.
  2. In a bowl, combine red pepper flakes, salt, and Aleppo pepper flakes. Drizzle with olive oil and toss to create a spiced oil mixture. Add the shrimp and toss thoroughly to coat them. Let the shrimp marinate for 10-15 minutes for deeper flavor, or skip this step and cook them right away.
  3. Heat a large skillet over high heat until very hot. Add the shrimp in a single layer and cook undisturbed for about 2 minutes until the bottoms are nicely browned. Flip the shrimp and cook for another minute or so on the other side. Transfer the cooked shrimp to a bowl.
  4. Reduce the heat to medium and add a pinch of salt to the same skillet. Add the onions and cook, stirring occasionally, for 2-4 minutes until softened and slightly golden.
  5. Stir in the garlic and oregano, cooking for 15-30 seconds to release their fragrance. Pour in the white wine and bring it to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  6. Add the crushed tomatoes and reduce the heat to medium-low. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors come together.
  7. Return the cooked shrimp and any juices from the bowl back to the skillet with the tomato sauce. Gently heat everything through for 2-4 minutes until the shrimp are warmed through.
  8. Turn off the heat. Stir in the chopped parsley and basil for freshness. Season the sauce with additional salt, red pepper flakes, and Aleppo pepper flakes to your taste preference.

Nutrition

Serving: 12OzCalories: 115kcalCarbohydrates: 10gProtein: 8gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 57mgSodium: 810mgPotassium: 498mgFiber: 2gSugar: 5gVitamin A: 842IUVitamin C: 11mgCalcium: 49mgIron: 2mg

Tried this recipe?

Let us know how it was!

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Ingredients

  • 1 lb extra-large shrimp (16–20 count), peeled & deveined

  • 2 tbsp olive oil

  • 1 tsp red pepper flakes

  • Pinch Aleppo pepper flakes (optional for smoky heat)

  • ½ large yellow onion, sliced

  • 3 cloves garlic, minced

  • ½ tsp dried oregano

  • 1 cup white wine

  • 1½ cups crushed tomatoes

  • 2 tbsp flat-leaf parsley

  • 2 tbsp fresh basil, thinly sliced

Image Gallery Shrimp Fra Diavolo

Storage & Leftovers

Refrigerator:
Let the dish cool completely, then store in an airtight container in the refrigerator for up to 2–3 days. For best quality, store the shrimp and sauce separately from the pasta if possible.

Freezer:
Freezing is not recommended for this dish. Shrimp can become rubbery when thawed and reheated, and cream or wine-based sauces may separate. If you must freeze, do so without the pasta and use within 1 month.

Reheating:

  • Stovetop (preferred): Gently reheat shrimp and sauce in a skillet over medium-low heat until just warmed through. Avoid boiling or overcooking the shrimp.

  • Microwave: Reheat in short bursts (30–45 seconds) on medium power to prevent overcooking. Stir gently between bursts.

Best Enjoyed:
Shrimp Fra Diavolo is best served fresh, but leftovers can still be delicious if reheated carefully to maintain the shrimp’s texture and flavor.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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