It’s the middle of January and you deserve something warm, cozy, and absolutely 10/10 delicious. A few years ago I perfected the most perfect turkey lasagna recipe, and since then I’ve added a pumpkin lasagna, roasted veggie lasagna, and even a vegan lasagna to the party.
Today we’re taking traditional lasagna and getting a little wild with it. Ready?
Introducing incredible pesto mushroom chicken lasagna roll ups filled with golden mushrooms, flavorful basil pesto, a garlic parmesan sauce, and layers of melted cheese. All I can say is HOT DAMN this might become your new favorite way to eat lasagna. These babies are so fun to make and perfect for feeding the whole family! If you’re serving just 1-2, they’re also easy to freeze for later. Enjoy a wonderful, comforting meal any day of the week!
Ingredients in these chicken lasagna roll ups
These mushroom chicken lasagna roll ups use super simple ingredients but have tons of amazing flavor. Here’s what you’ll need to make them:
- For the mushrooms: you’ll start by cooking up some mushrooms in a little butter with thyme, salt and pepper.
- For the roll ups: you’ll need lasagna noodles, shredded or chopped, cooked chicken, and some mozzarella.
- For the ricotta: we’re taking the ricotta layer to the next level by adding your fav basil pesto! My cilantro pistachio pesto is also an amazing option. You’ll also need an egg, garlic powder, salt and pepper.
- For the cheese sauce: gotta bake those roll ups in a delicious sauce made with butter, flour, milk, parmesan cheese, and some more garlic powder, salt and pepper.
- To tops & garnish: before baking I like to add more pesto and mozzarella, then I like to garnish the finished roll ups with extra grated parmesan and basil ribbons!
Customize your chicken lasagna
Good news: you can easily customize these chicken lasagna roll ups to really make them your own. Here’s what I suggest:
- Make them gluten free: simply use gluten free lasagna noodles and gluten free all purpose flour.
- Add veggies: feel free to mix in some cooked spinach to the ricotta layer to add a boost of greens.
- Go vegetarian: omit the chicken and add more mushrooms or roasted veggies!
- Choose your meat: you can also swap the cooked chicken for cooked, ground turkey.
Can I use no-cook lasagna noodles?
I don’t love the texture of packaged, no-boil noodles, but if you’d like to skip the boiling step you can actually just soak the lasagna noodles in a pot of hot water for about 20-30 minutes until they’re al dente.
How to make mushroom chicken lasagna roll ups
- Cook your mushrooms. You’ll start by cooking your mushrooms in butter with thyme, garlic powder and salt until they’re nice and golden brown. Set those aside.
- Cook the lasagna noodles. Next, cook your lasagna noodles until they’re al dente, and lay them out on an oiled baking pan or cutting board. Make sure they don’t touch, otherwise they’ll stick together.
- Make the ricotta mixture. Mix together the ricotta, egg, pesto, garlic powder, salt & pepper until smooth.
- Assemble the roll ups. Here’s the fun part! Evenly spread the pesto ricotta mixture on top of each lasagna noodle. Top with mushrooms, shredded chicken and mozzarella, then roll them up and place them seam side down in a prepared baking dish.
- Make the sauce. Next, you’ll make the garlic parmesan sauce by melting butter in a pan, then alternating flour and milk. Bring it to a boil, then reduce the heat and let it simmer and thicken up. Stir in parmesan, garlic powder, salt, and lots of black pepper.
- Bake & serve. Finally, pour the cheese sauce over the lasagna roll ups in your pan, top with more pesto and mozzarella cheese, then bake until the sauce is bubbling. Garnish with parmesan and basil, then enjoy!
Tips for making ahead of time
I love these chicken lasagna roll ups because they can easily be made ahead of time! Here are some easy ways to save time:
- Cook & shred your chicken. Feel free to cook your chicken ahead of time using any of these methods, then shred using one of these methods and store it in the fridge for when you’re ready to make the roll ups!
- Make the pesto. You can easily use your favorite store-bought pesto, or make my famous cilantro pistachio pesto ahead of time and store it in the fridge.
- Assemble the roll ups. Feel free to completely assemble the roll ups, cover, and store the pan in the fridge overnight before baking. Then you can simply pop them in the oven the next day.
Freezer-friendly lasagna roll ups
These easy mushroom chicken lasagna roll ups can be frozen before or after baking! I recommend using an aluminum baking tray so that you still have all of your regular baking trays handy.
- Before baking: assemble the roll ups completely and wrap your pan well with plastic wrap and aluminum foil. You can also freeze individual lasagna rollups if you’d like! Place the lasagna roll ups in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the pan in the refrigerator and then bake according to the instructions.
- After baking: let the lasagna roll ups cool to room temperature, then wrap the pan well with plastic wrap and aluminum foil. Place them in the freezer for up to 3 months. To reheat, let them thaw in the fridge before baking covered at 350 degrees F for 30-45 minutes.
More comfort food recipes
Get all of my delicious comfort food recipes here!
I hope you love these pesto mushroom chicken lasagna roll ups! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Pesto Mushroom Chicken Lasagna Roll Ups
Total Time 1 hour 15 minutes
Delicious mushroom chicken lasagna roll ups with flavorful pesto ricotta and luxurious garlic parmesan cheese sauce. These easy lasagna roll ups are the perfect cozy comfort food and a great way to use up leftover chicken! Freezer-friendly and kiddo-approved.
- 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:
-
8
ounces
whole milk ricotta -
1
egg -
1/3
cup
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
cup
milk -
½
cup
grated parmesan cheese -
½
teaspoon
garlic powder - Freshly ground salt and pepper, to taste
- For on top:
-
¼
cup
your favorite basil pesto -
¾
cup
shredded mozzarella - To garnish:
- Extra grated parmesan
- Basil ribbons
Cook your mushrooms: Place a medium skillet over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, thyme and salt and pepper. Stir occasionally until mushrooms are cooked down and nice and golden brown, about 4-6 minutes. Set aside. Reserve skillet for use later. You’ll make the sauce in it.
Bring a large pot of water to a boil. Cook the lasagna noodles for 6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Don’t let the lasagna noodles touch or they’ll stick together. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them.
Preheat the oven to 350 degrees F. Grease a 2 quart casserole dish or a 7×11 inch baking dish with nonstick cooking spray or olive oil.
In a medium bowl, make the pesto ricotta mixture by mixing together the ricotta, egg, basil pesto, garlic powder and salt and pepper until smooth.
Next assemble the lasagna roll ups. Spread a tablespoon or two of the pesto ricotta mixture on top each of the cooked lasagna noodles, then evenly top each with mushrooms and shredded chicken. Finally add 2 tablespoons shredded mozzarella on each. Roll up each lasagna roll up and place seam side down in the prepared pan.
Next make the garlic parmesan sauce: In the same skillet you cooked mushrooms, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes, stirring every so often. Stir in parmesan cheese, garlic powder, salt and LOTS of freshly ground black pepper.
Pour the garlic parmesan sauce over the lasagna roll ups. Spread ¼ cup basil pesto over the top of the roll ups – it’s totally fine if it gets in the sauce too, yum! Sprinkle ¾ cup shredded mozzarella cheese on top.
Bake for 30-40 minutes until sauce is bubbling. Garnish with a little extra parm and julienned basil, if desired.
To make gluten free: simply use gluten free lasagna noodles and gluten free all purpose flour in the sauce.
See the full post for ways to prep these lasagna roll ups ahead of time, and two different ways to freeze them.
Nutrition
Servings: 8 servings
Serving size: 1 roll up
Calories: 441kcal
Fat: 29.4g
Saturated fat: 11.5g
Carbohydrates: 22.2g
Fiber: 1.4g
Sugar: 1.5g
Protein: 22.4g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
