Grandma Jo’s Irresistible Chicken Lasagna Roll Ups Recipe

Oh, honey, let me tell you about my Chicken Lasagna Roll Ups – they’re the cozy hug of a meal you didn’t know you needed! After fifty years of cooking Sunday dinners for my big, hungry family, I’ve learned a thing or two about turning simple ingredients into something special. These roll-ups are my clever little solution when you want all the comfort of traditional lasagna but with half the fuss. Picture this: tender noodles wrapped around a creamy chicken and cheese filling, all snuggled up in rich marinara sauce. It’s the kind of dish that makes everyone at the table go quiet – except for the happy chewing sounds, of course!

Table of Contents

Table of Contents

Why You’ll Love These Chicken Lasagna Roll Ups

Now let me tell you what makes these little bundles of joy so darn special:

• Easier than traditional lasagna – No messy layering! Just fill, roll, and bake
• Perfect portion control – Each roll-up is its own neat little serving
• Meal prep superstar – Assemble ahead and pop in the oven when hungry guests arrive
• Kid-approved fun – Something about rolled-up noodles just delights the little ones
• Endlessly adaptable – Swap the chicken for veggies or use different cheeses – it’s your kitchen!

Trust me, once you make these Chicken Lasagna Roll Ups, they’ll become your new go-to comfort food. My grandkids beg for them every Sunday!

Ingredients for Chicken Lasagna Roll Ups

Now let’s gather our goodies! Here’s what you’ll need to make these heavenly roll-ups – and yes, every single ingredient matters. I’ve learned over the years that quality makes all the difference in simple recipes like this one.

• 12 curly lasagna noodles (not oven-ready – we want the good old-fashioned boil kind)
• Salt for pasta water – just a generous pinch makes those noodles sing
• 15 ounces part-skim ricotta cheese (full-fat works too if you’re feeling indulgent)
• 3 cups shredded part-skim mozzarella, divided (we’ll use some in the filling, some on top)
• ⅓ cup grated Parmesan – the real stuff, not the powdery kind in the green can
• 1 egg (large, at room temperature – it binds everything together beautifully)
• 1 teaspoon minced garlic (or 2 if you’re garlic lovers like my family)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 3 cups fully cooked shredded chicken breast (rotisserie chicken works wonders here)
• 24 ounces marinara sauce (about 3 cups – use your favorite jarred or homemade)
• ¼ cup half and half or heavy cream (this makes the sauce extra luxurious)
• ½ cup pesto (the secret flavor booster!)
• 1 tablespoon minced fresh parsley or basil for that pretty finishing touch

See? Nothing too fancy – just good, honest ingredients that work together like old friends. Now let’s get cooking!

How to Make Chicken Lasagna Roll Ups

Alright, let’s roll up our sleeves and make some magic happen! I’ve made these Chicken Lasagna Roll Ups more times than I can count, and I’ll walk you through each step just like I would if you were standing in my kitchen with me.

1. Boil those noodles right: Cook your lasagna noodles in well-salted boiling water for 8-10 minutes until al dente (that means they should still have a little bite to them). Drain them and lay them out flat on a lightly greased baking sheet so they don’t stick together.
2. Mix up the good stuff: While the noodles cook, grab a big bowl and mix together the ricotta, 1 cup mozzarella, Parmesan, egg, garlic, salt, and pepper. Fold in that shredded chicken gently – we want it distributed evenly but not mashed to bits.
3. Prep your baking dish: Lightly grease a 9×13-inch baking dish (I use butter or cooking spray) and preheat your oven to 350°F. Mix the marinara with the half-and-half and spread about 1 cup in the bottom of the dish.

Assembling the Roll-Ups

This is where the fun begins! Take one noodle at a time and spread a heaping ¼ cup of the chicken mixture down the length. Don’t skimp, but don’t overfill either – you want enough to be satisfying but still able to roll up neatly. Drizzle about 2 teaspoons of pesto over the filling (this is my secret flavor weapon!).

Now for the rolling: start at one end and roll up snugly but gently – think “baby burrito” not “overstuffed taco.” Place each roll seam-side down in your prepared baking dish. They should fit snugly but not be crammed in there. A little breathing room helps them cook evenly.

Baking and Finishing Touches

Once all your little soldiers are lined up, spoon the remaining sauce over the top and sprinkle with that glorious remaining mozzarella. Bake uncovered for 30-35 minutes until everything’s bubbly and the cheese is melted to perfection.

For that picture-perfect golden top, I like to broil for just 1-2 minutes at the end – but watch it like a hawk! Nothing worse than burned cheese when you’re so close to dinner. Let the roll-ups rest for about 5 minutes after baking (I know, the wait is torture) so they set up nicely. Sprinkle with fresh parsley or basil right before serving for that pop of color and freshness.

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Tips for Perfect Chicken Lasagna Roll Ups

After making these roll-ups more times than I can count, here are my tried-and-true tricks for perfection:

• Rotisserie chicken is a game-changer – Shred it while warm and let it soak up all those flavors
• Noodle navigation – Spread filling to ¼ inch from edges to prevent overfill blowouts
• Sauce thickness matters – Thin with pasta water if needed, but not too much
• Room temp ingredients – Let cheeses and egg come to room temp for easier mixing
• Resting is key – 5 minutes makes them set up beautifully
• Broil with vigilance – Watch that last minute like a hawk for golden tops

Trust me, these little tricks make all the difference between good and “Can I have seconds?”

Variations and Substitutions

Oh, the beauty of this recipe is how easily you can make it your own! Here are some of my favorite twists over the years:

• Pesto alternatives: Swap in sautéed spinach or sun-dried tomatoes for a different flavor punch
• Protein swaps: Turkey works wonderfully instead of chicken, or go meatless with roasted mushrooms
• Gluten-free option: Use your favorite GF lasagna noodles – just watch the cooking time
• Cheese changes: Try cottage cheese instead of ricotta for a lighter texture
• Sauce switch: Alfredo or vodka sauce make delicious alternatives to marinara

See? Endless possibilities to suit your taste or what’s in your fridge! If you’re looking for more creative dinner ideas, check out my recipe index.

Serving and Storing Chicken Lasagna Roll Ups

Now that you’ve made these beauties, let’s talk about the perfect presentation and how to keep any leftovers (though I can’t imagine you’ll have any – my grandkids always clean the dish!).

• Perfect pairings: Serve with garlic bread for mopping up sauce and a crisp green salad to cut the richness
• Refrigerator storage: Let cool completely, then cover tightly and refrigerate for up to 3 days (the flavors actually improve!)
• Freezer-friendly: Assemble unbaked, wrap tightly in plastic and foil, and freeze for up to 2 months
• Reheating magic: Thaw overnight if frozen, then bake at 350°F until heated through (about 30 minutes from fridge, 1 hour from frozen)
• Single-serve reheating: Microwave individual portions for 1-2 minutes for quick lunches

From my big family to yours – enjoy these Chicken Lasagna Roll Ups for dinner tonight and happy meals all week!

Nutritional Information

Each roll-up provides approximately:

• 320 calories
• 14g protein
• 28g carbs
• 14g fat (6g saturated)
• 580mg sodium
• 75mg cholesterol
• Nutrition values are estimates and may vary based on specific ingredients used.
• For lower fat, use part-skim cheeses and light sauces.

Frequently Asked Questions

Q1. Can I use no-boil lasagna noodles for this recipe?
Oh honey, I wouldn’t recommend it! Those oven-ready noodles just don’t have the same flexibility for rolling. Trust me – I learned this the hard way when one batch turned out like little cardboard tubes. The traditional boil-first noodles give you that perfect tender-but-sturdy texture that holds up beautifully when rolled.

Q2. How do I prevent my Chicken Lasagna Roll Ups from getting soggy?
Here’s my grandma trick: don’t drown them in sauce! Spread just enough marinara in the baking dish to coat the bottom lightly. After baking, let them rest for 5 minutes – this lets the noodles absorb any excess liquid without turning mushy. Also, make sure your filling isn’t too wet (drain that ricotta if it’s watery!).

Q3. Can I make these roll-ups ahead of time?
Absolutely! These are one of my favorite make-ahead meals. You can assemble them completely (just don’t add the final cheese topping), cover tightly, and refrigerate for up to 24 hours before baking. When ready, let them sit at room temp for 20 minutes while the oven preheats, then bake as directed – you might need an extra 5-10 minutes since they’re cold.

Q4. What’s the best way to shred chicken for this recipe?
After fifty years of cooking, I swear by using warm rotisserie chicken – the meat practically falls apart! But if you’re cooking chicken breasts, shred them while still warm using two forks. Pro tip: toss the warm shredded chicken with a spoonful of the marinara sauce before mixing into the cheese filling – it keeps everything extra moist.

Q5. Can I freeze Chicken Lasagna Roll Ups?
You bet! These freeze beautifully either before or after baking. For unbaked, assemble without the final cheese topping, wrap tightly in plastic and foil, and freeze for up to 2 months. Bake straight from frozen (add 20-25 minutes to baking time). Already baked? Let cool completely, wrap individually, and freeze – then just reheat in the oven or microwave when cravings strike!

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