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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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Dinner, Pasta
Servings: 9


Pesto sauce:

  • 3 C packed basil leaves
  • 3 cloves garlic
  • 3/4 C Parmesan cheese
  • 1/2 C olive oil
  • Lasagna noodles
  • 1 lb chicken breast trimmed
  • 15 oz ricotta cheese
  • 1 large egg
  • 3 Tbsp Parmesan cheese
  • 1 C tomato sauce
  • 1/2-1 C mozzarella cheese shredded


  • 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.
An original recipe from Baked by Rachel