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Pesto Mushroom Chicken Lasagna Roll-Ups

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Pesto Mushroom Chicken Lasagna Roll-Ups are a delightful fusion of savory chicken, earthy mushrooms, and creamy pesto, all wrapped in delicate lasagna noodles. This dish is a comforting, yet sophisticated twist on traditional lasagna that combines rich flavors in each bite. The combination of tender chicken, fresh mushrooms, and vibrant pesto sauce creates a dish that’s not only comforting but also packed with fresh, herby flavors. Whether you’re preparing it for a weeknight meal or a weekend gathering, this dish is guaranteed to impress and satisfy.

Ingredients

Scale

Gather these ingredients to make your Pesto Mushroom Chicken Lasagna Roll-Ups:

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 lb chicken breast, cooked and shredded
  • 8 oz mushrooms, sliced
  • 1 cup ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup pesto sauce (store-bought or homemade)
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

Cook the Lasagna Noodles:

  1. Boil the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside to cool.

Prepare the Filling:

  1. Sauté the Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, until they soften and release their moisture. Season with salt and pepper. Remove from the heat and set aside.
  2. Shred the Chicken: While the mushrooms are cooking, shred the cooked chicken using two forks or your hands. Set aside.
  3. Make the Filling: In a large bowl, combine the shredded chicken, sautéed mushrooms, ricotta cheese, 1 cup of mozzarella, Parmesan cheese, and half of the pesto sauce. Mix well until all ingredients are evenly distributed. Season with salt and pepper to taste.

Assemble the Roll-Ups:

  1. Preheat the Oven: Preheat the oven to 375°F (190°C).
  2. Spread the Sauce: Spread a thin layer of the remaining pesto sauce at the bottom of a 9×13-inch baking dish to prevent sticking and add extra flavor.
  3. Fill the Noodles: Lay each lasagna noodle flat on a clean surface. Spread about 2-3 tablespoons of the chicken and mushroom mixture along the length of each noodle. Carefully roll up each noodle and place it seam side down in the baking dish.
  4. Top with Sauce: Once all the roll-ups are in the dish, pour the remaining pesto sauce and heavy cream over the top. Sprinkle the remaining mozzarella cheese on top for a gooey, melty finish.

Bake the Lasagna Roll-Ups:

  1. Bake the Dish: Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
  2. Cool and Serve: Let the dish cool for 5 minutes before serving. Garnish with fresh basil or extra Parmesan cheese for added flavor.

Nutrition

Find it online: https://succulentrecipes.com/pesto-mushroom-chicken-lasagna-roll-ups/