Pesto Chicken Lasagna Rolls

An easy and fun twist on a traditional lasagna dish featuring rolls of pasta with a homemade pesto sauce, cheese and seasoned chicken. A prettier presentation for a delicious dish!

Pesto Chicken Lasagna Rolls Recipe from bakedbyrachel.com

Normally when I have music on, I’m bouncing between stations on Pandora…Glee, Kate Voegele, Pink and Kelly Clarkson are the typical stations. And bouncing between them is a must because one can only skip or thumbs down so many songs. I find that kind of annoying when I’m already paying for ad free music but whatever.

Only instead of doing my usual, the other night I decided to play Clare Bowen songs on repeat (aka Scarlett from Nashville). She has such a fun and unique voice. I guess I’m just obsessed with the singing and drama from the show. I was honestly even tempted to buy the soundtrack when I saw it at Target recently. They almost sucked me in again… Target does that so easily, but I resisted. Are you watching the show? Please say yes.

Seriously guys, have you listened to this song? Do it. I love it.

Pesto Chicken Lasagna Rolls Recipe from bakedbyrachel.com

What I also love and am totally obsessed with is having fresh basil around the house for the first time ever. It’s pretty awesome. Grab some fresh basil, or prepared pesto if you prefer, and whip these up these pesto chicken lasagna rolls!

Who doesn’t love lasagna? Or pesto for that matter? So I combined them into one easy, cheesy flavorful meal. Lasagna rolls are easily portioned out and won’t slide off of the serving piece like typical lasagna does, so you’re still left with a pretty presentation. A great dinner for any night of the week!

Pesto Chicken Lasagna Rolls Recipe from bakedbyrachel.com

Yield: Serves 9

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Pesto Chicken Lasagna Rolls

An easy and fun twist on a traditional lasagna dish featuring rolls of pasta with a homemade pesto sauce, cheese and seasoned chicken.

Ingredients:

Pesto sauce:
3C packed basil leaves
3 cloves garlic
3/4C Parmesan cheese
1/2C+ olive oil

Lasagna noodles
1lb chicken breast, trimmed
15oz ricotta cheese
1 egg
3 Tbsp Parmesan cheese
1C tomato sauce
1/2-1C mozzarella cheese, shredded

Directions:

Bring a large stockpot of water to a boil, cook 9-12 lasagna noodles according to manufacturer's directions.

Preheat oven to 350°F.

Cook chicken breast using desired method, season with salt and pepper, then shred and set aside. *(see note)

In the bowl of a food processor, combine basil leaves and garlic. Blending until only fine pieces remain. Add in cheese. With food processor running, slowly drizzle in olive oil until desired spreadable consistency is reached. Transfer to a small bowl, set aside.

In a medium bowl, combine ricotta cheese with egg, Parmesan, salt and pepper (to taste).

Drain lasagna noodles.

Working one or two noodles at a time, lightly coat with pesto sauce, followed by ricotta mixture and shredded chicken. Roll and place in a rectangular baking dish. Repeat process with remaining ingredients. Cover with tomato sauce and shredded mozzarella.

Bake at 350°F for 30 minutes or until cheese is fully melted.

For a quick cooking method, add chicken breast to a small saucepan and enough chicken broth or water to cover chicken. Cook over medium heat, flipping once, until chicken is cooked through and no longer pink. Shred and season with salt and pepper.

Baked by Rachel original


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50 Responses to “Pesto Chicken Lasagna Rolls”

  1. #
    1
    Laura @ Lauras Baking Talent — February 6, 2014 at 6:28 am

    Love Nashville. I listen that station on Pandora all the time. Loving this dish. I’m not sure that I have ever added chicken to my lasagna and I’m loving the new rolled presentation. Thanks for sharing :)

    • Rachel — February 6th, 2014 @ 10:37 am

      Thanks so much Laura! I really need to remember to add it into my regular Pandora rotation from here on out.

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    Julie @ Table for Two — February 6, 2014 at 9:05 am

    I miss having fresh basil in the house :( I kill all of ours in the summertime..maybe I should get an aerogarden to ensure I’ll have fresh herbs year-round. It seems pretty foolproof and won’t give me the brown thumb ;) I agree, I love Clare and her voice. It’s weird to say, but it’s so soothing! I want these lasagna rolls SO badly. They’re perfectly rolled and that oozing cheese is calling my name!

    • Rachel — February 6th, 2014 @ 10:37 am

      You really do need one!! It’s effortless (okay practically).

  3. #
    3
    Karly — February 6, 2014 at 9:11 am

    My goodness, that’s a beautiful lasagna.

    • Rachel — February 6th, 2014 @ 10:38 am

      Thanks Karly!

  4. #
    4
    Lori @ RecipeGirl — February 6, 2014 at 10:05 am

    These look so incredibly good. I want them for dinner tonight!

    • Rachel — February 6th, 2014 @ 10:38 am

      Thanks so much Lori!

  5. #
    5
    Alaina {Fabtastic Eats} — February 6, 2014 at 10:17 am

    How did I not know that there is an entire Nashville soundtrack!? I NEED THAT. Their voices are beautiful!
    This lasagna sounds incredible too! My kids would love it, and my husband has an infatuation with pesto! Definitely saving this for dinner soon! thanks!

    • Rachel — February 6th, 2014 @ 10:38 am

      Uhmmm yes, you totally need to get it asap :)

  6. #
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    Gina @ Running to the Kitchen — February 6, 2014 at 10:25 am

    So considering lasagna rolls have been on my “must make’ list forever and we both know I have plenty of basil on hand…yeah, these need to happen.

    • Rachel — February 6th, 2014 @ 10:39 am

      They absolutely do need to happen! :) I think I’ll be sad when the basil is finally gone!

  7. #
    7
    Megan {Country Cleaver} — February 6, 2014 at 11:19 am

    Ohhh dang – these are just too much, I love them!

    • Rachel — February 6th, 2014 @ 12:25 pm

      Thanks Megan :)

  8. #
    8
    Sarah — February 6, 2014 at 1:03 pm

    How much pesto does your recipe make? We have some In our fridge and this is the perfect way to use it!

    • Rachel — February 6th, 2014 @ 1:34 pm

      I believe it was around 1 cup roughly.

  9. #
    9
    Candice — February 6, 2014 at 3:35 pm

    Looks yummy! Can you clarify this part of the instructions for me,

    “In the bowl of a food processor, combine basil leaves and garlic. Blending until only fine pieces remain. Add in cheese.”

    Which cheese is to be added for this step?

    Thanks.

    • Rachel — February 6th, 2014 @ 3:51 pm

      If you refer back to the ingredient list, you’ll notice in that step you are making the pesto sauce so it would be the Parmesan cheese at that time. :) Enjoy!

  10. #
    10
    Nutmeg Nanny — February 6, 2014 at 3:51 pm

    Oh wow, this would hit the spot right now! Looks absolutely delicious, I can’t wait to make this!

    • Rachel — February 6th, 2014 @ 3:51 pm

      Thanks so much Brandy :)

  11. #
    11
    Candice — February 6, 2014 at 4:33 pm

    Thanks, Rachel. Sorry, I should have read it more clearly.

    • Rachel — February 6th, 2014 @ 5:45 pm

      No worries! I hope you like it as much as we did! :)

  12. #
    12
    Tess @ Tips on Healthy Living — February 6, 2014 at 5:39 pm

    This is such a unique spin on lasagna, and it looks really good. What would you recommend serving it with?

    • Rachel — February 6th, 2014 @ 5:55 pm

      Honestly, whatever veggies you enjoy the most. Tender dinner rolls would always work well too. :)

  13. #
    13
    Amy @Very Culinary — February 6, 2014 at 7:25 pm

    Looks incredible, Rachel :)

    • Rachel — February 7th, 2014 @ 10:16 am

      Thanks Amy! :)

  14. #
    14
    Tieghan — February 6, 2014 at 11:38 pm

    These look like the ultimate comfort food! Wish I had them for dinner!

    • Rachel — February 7th, 2014 @ 10:16 am

      Thanks so much Tieghan

  15. #
    15
    Paul James — February 7, 2014 at 6:53 am

    My wife thought your recipe would be great for dinner this weekend. I read thru the ingredients. This week I just got over the 2nd bout of stomach flu. I work in produce and just the idea of 3 cups of fresh basil began to say to my stomach ..no way. However I thought, if I cut back the basil to 1 cup and added salad spinach for the other 2 cups, same color , consistency and size it might just work. If it works will follow up with a to let you know. Thanks. By the way …my dog loves your turkey mixed dry dog food. I have tried others but this one keeps her weight down . Thanks.

  16. #
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    Tess @ Tips on Healthy Living — February 7, 2014 at 9:01 am

    Thanks, Rachel!

  17. #
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    Matthew Horbund - mmwine — February 7, 2014 at 9:16 am

    What a delicious meal! And you make it look gorgeous, as always! I was just at a HUGE Italian wine trade tasting on Tuesday, and this would be a perfect dish for many of the delightful wines of Italy. I’ve got Chianti on my mind, and think this would be a very nice dish for a Chianti pairing!

    Cheers
    Matt

    • Rachel — February 7th, 2014 @ 10:15 am

      Thanks Matthew! :)

  18. #
    18
    BitsyBet — February 7, 2014 at 12:15 pm

    Can’t wait to try these. I love pesto sauce, but I’m going to cheat and use the already made. The Kirkland brand pesto sauce from Costco is delicious. Thank you for a new dinner idea.

    • Rachel — February 7th, 2014 @ 2:49 pm

      By all means, use a shortcut if you prefer! :) I hope you enjoy it!

  19. #
    19
    Pati — February 7, 2014 at 4:55 pm

    Oh that looks yummy! I have some homemade pesto in the freezer and this looks to be a perfect dish to use it in. Thanks!

    • Rachel — February 7th, 2014 @ 7:32 pm

      Enjoy!! :)

  20. #
    20
    Stephanie @ Eat. Drink. Love. — February 7, 2014 at 11:17 pm

    I love having fresh basil too, but the challenge for me is keeping it alive in the desert! These lasagana rolls look so yummy!

    • Rachel — February 8th, 2014 @ 8:54 am

      If it weren’t for the aerogarden I totally wouldn’t have fresh basil either!

  21. #
    21
    Mariana @The Candid Kitchen — February 9, 2014 at 7:50 pm

    Easy and tasty recipe. Love pesto!

    • Rachel — February 10th, 2014 @ 7:07 am

      Thanks Mariana!

  22. #
    22
    Jocelyn@BruCrewLife — February 12, 2014 at 1:11 am

    Gorgeous lasagna!! I need this in my life soon! Yum!!

    • Rachel — February 12th, 2014 @ 7:16 am

      Thanks Jocelyn!

  23. #
    23
    Terry @ Culinary Collage — February 17, 2014 at 10:26 am

    I made these last night for dinner and they were a huge hit! Thanks for the wonderful recipe. I’m happy that I stumbled across your site…….it’s lovely!

    • Rachel — February 17th, 2014 @ 5:14 pm

      So glad to hear you enjoyed it! :)

  24. #
    24
    Sarah Juanita — March 14, 2014 at 9:55 pm

    Womyn! These were sooooo gewd (meant to spell it that way!!)
    Soooo yummy! I added fresh thyme to my chicken and mushrooms on top of the sauce! Good GAWD these were so yummy! Thank YOU so much for sharing! Blessed be!

    • Rachel — March 15th, 2014 @ 9:14 am

      So glad to hear you enjoyed it! :) Thanks for sharing!

  25. #
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    Bri | Bites of Bri — March 16, 2014 at 6:32 pm

    Rachel- These were so good! We loved them and the leftovers were even better. Thanks for sharing!

    • Rachel — March 16th, 2014 @ 7:14 pm

      So glad to hear it! :)

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    Jackie L. — April 5, 2014 at 11:13 am

    These were really good. My only issue was when trying to add the recipe to my recipe book it wouldn’t let me copy the recipe…. I’m sure you have a good reason for that, but I won’t be following you because of that I’m not wanting to be rude, but wanted to let you know.

    • Rachel — April 5th, 2014 @ 12:34 pm

      That feature is disabled for theft/copyright reasons. You’re more than welcome to utilize the free print and/or save feature.

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