Chicken Pesto Lasagna Roll Ups with Tomato Sauce
Whether you’re hosting a cozy dinner party or just craving something satisfying, these Chicken Lasagna Roll Ups with ground chicken, pesto, and tomato sauce are the perfect comfort food twist.
They’re fun to make, packed with protein and flavor and they’re family friendly. Get ready to roll, literally!
Original Post: January 2024 | Post Updated: August 2025
This recipe is inspired by the vegetarian lasagna roll ups I have tried from the blog Skinnytaste. While I love vegetarian meals, my husband demands meat for his dinners! This meal definitely checked all the boxes for him.
Why this recipe works
- Kid-approved and family friendly: Even the picky eaters love the cheesy and saucy goodness.
- Perfect for lasagna lovers: If you love traditional lasagna, you will love this twist.
- Simple and wholesome ingredients: Made with pantry staples like tomato sauce, lasagna noodles and pesto. This recipe does use my Avocado Oil Pesto but any pesto works.
- Meal prep friendly: Just like High Protein Baked Ziti, my Turkey Pesto Pasta and my Ground Turkey Lasagna Roll Ups, this Chicken Pesto Lasagna Roll Up recipe is great for any night of the week. Make ahead by prepping the dish and bake it off the next day.
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Ingredients you’ll need
- Lasagna noodles. Be sure to get the regular classic lasagna noodles.
- Extra virgin olive oil. You can cook the chicken in olive oil or use non-stick spray to reduce calories in the dish.
- Ground chicken. I found using ground chicken is the easiest for this recipe. Leftover rotisserie chicken or shredded chicken breast works too.
- Marinara. I like to use marinaras with no sugar added but any pasta sauce or tomato sauce will be delicious.
- Ricotta cheese. The ricotta is going to be mixed in with the ground chicken and pesto to make a delicious filling.
- Fresh parsley.
- Pesto. My Pesto with Avocado Oil works perfectly in this recipe or you can use any store-bought pesto. I recommend fresh pesto such as Kirkland (Costco) Brand or Trader Joe’s.
- Kosher salt.
- Black pepper.
- Oregano. Dried oregano works great or use fresh oregano. Or you can use regular Italian seasoning.
- Garlic powder. Minced garlic can be used.
- Mozzarella cheese. Any type of soft shreddable cheese will work in this recipe.
How to make Chicken Lasagna Roll Ups
Step One: Preheat the oven to 350 degrees F. Add 1/2 cup of the marinara sauce to the bottom of a casserole dish and spread it to coat the bottom evenly. Drizzle some pesto onto the bottom as well.
Step Two: Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles according to the package directions.
Step Three: Meanwhile, heat the olive oil in a large saute pan. Add the ground chicken when ready. Season with garlic powder, oregano, salt and pepper. Cook until no longer pink. Set it aside when done.
Step Four: In a large bowl combine ricotta cheese, the cooked ground chicken, 1/4 cup of pesto, parsley and dash of salt and pepper.
Step Five: On a large sheet pan or your counter space, place some parchment paper down and lay the lasagna noodles out to dry for a few minutes.
Step Six: Take about a 1/3 cup of the mixture and spread it over the noodle. Carefully roll and place the compact roll-up seam side down in the baking dish. Repeat with the remaining cooked lasagna noodles. Spoon about a tablespoon of marinara sauce over each roll. Then drizzle remaining pesto over the top. Sprinkle the top of the chicken pesto roll-ups with mozzarella cheese.
Step Seven: Cover with aluminum foil and bake for 15 minutes or until the cheese is melted. Serve warm.
Storing and reheating
Store any remaining leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Be sure to use a freezer-safe baking dish if you plan to freeze this meal.
Helpful tips for Ground Chicken Lasagna Roll Ups
- Choosing lasagna noodles: Use traditional lasagna noodles that are cooked (boiled), not the oven ready kind. They won’t roll properly.
- Cooling the noodles: It’s ok if the noodles are room temperature and cool. They will be easier to handle.
- Portion sizes: A standard portion for this is 2 rolls, but if you are needing to watch your carbs, enjoy 1 roll up with a fresh and crisp side salad or roasted vegetables. 1 roll will be about 25 grams of carbs.
Serving suggestions for Chicken Pesto Lasagna Roll Ups
- Try it with white sauce: This recipe can be made with a white sauce. Pesto sauce is amazing when mixed with bechamel sauce or a creamy garlic herb sauce.
- Boost the protein: Use cottage cheese in place of ricotta for more added protein.
- Make it a full lasagna: Make a traditional lasagna with the staples of this recipe. Adjust ingredient quantities as needed.
- Switch up cheeses: Pesto chicken roll-ups are wonderful with Romano cheese, parmesan cheese, or make it unique and top with crumbled feta.
- Add more veggies: No one is going to know! Sneak in some green veggies such as shredded kale, spinach or cooked broccoli.
- Fresh herbs: Fresh basil leaves added into the ricotta mixture is so good!
- Kick up the spice: Add red pepper flakes for extra spice.
- Dietary swaps:For any dietary restrictions, use dairy free cheese or gluten free lasagna noodles. To switch out proteins, try with ground turkey or ground beef. Or make it vegetarian!
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Chicken Pesto Lasagna Roll Ups with Tomato Sauce
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Ingredients
- 8 lasagna noodles uncooked
- 1 tablespoon extra virgin olive oil
- 16 ounces ground chicken
- 1 cup marinara
- 1/2 cup ricotta cheese
- 1/4 cup parsley
- 1/2 cup pesto plus more if needed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 350 degrees F. Add 1/2 cup of the marinara sauce to the bottom of the baking dish and spread to coat evenly. Drizzle some pesto onto the bottom as well.
- Bring a large pot of water to a boil and add in some salt. Cook the lasagna noodles according to the package.
- Meanwhile, heat the olive oil in a large saute pan. Add the ground chicken when ready. Season with garlic powder, oregano, salt and pepper. Cook until no longer pink. Set aside when done.
- In a large bowl add the ground chicken, ricotta, 1/4 cup of pesto, parsley and dash of salt and pepper. Gently combine.
- On a large sheet pan or your counter space, place some parchment paper down and lay the lasagna noodles out to dry for a few minutes.
- Take about a 1/3 cup of the mixture and spread it over the noodle. Carefully roll and place the noodle seam side down in the baking dish. Repeat with the remaining lasagna noodles.
- Spoon about a tablespoon of marinara sauce over each roll. Then drizzle remaining remaining pesto over the top. To with mozzarella cheese.
- Cover with foil and bake for 15 minutes or until the cheese is melted.
- Let it cool for 5 minutes and serve as is or with your favorite salad.
Notes
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
This was so tasty! My family enjoyed it.