This delicious Pioneer Woman Chicken Lasagna Roll-ups recipe is an easy and comforting dinner idea. It’s packed with creamy ricotta, tender chicken, and layers of tomato sauce. Perfect for a quick weeknight meal, it uses common ingredients you probably already have in your kitchen. Enjoy a hearty, cheesy dish that’s sure to satisfy the whole family!
Ingredients Needed:
For the Pasta:
- 20 whole lasagna noodles
For the Sauce:
- 2 Tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 lbs shredded or ground chicken
- 28 oz canned diced tomatoes
- 8 oz tomato paste
- 1 tsp salt
- 1 tsp black pepper
- 3 Tbsp fresh parsley, minced
- 3 Tbsp fresh basil, minced
For the Filling:
- 30 oz ricotta cheese
- 3/4 cup grated Parmesan cheese
- 2 large eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp fresh parsley, minced
- 1 Tbsp fresh basil, minced
- 1 lb mozzarella cheese, grated
How To Cook Chicken Lasagna Roll-ups :
- Cook the pasta: Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.
- Prepare the sauce: In a large pot, heat olive oil over medium-high heat. Add the diced onion and minced garlic; sauté for a few minutes until softened. Add the shredded or ground chicken and cook until fully done. Drain any excess liquid, then stir in the diced tomatoes, tomato paste, salt, pepper, parsley, and basil. Reduce heat and simmer for 30 minutes.
- Make the filling: In a large bowl, combine the ricotta cheese, Parmesan, eggs, salt, pepper, parsley, and basil. Mix until smooth.
- Assemble the roll-ups: Spread a little sauce on the bottom of a 9 x 13 inch pan or smaller loaf pans. Spread 2-3 tablespoons of the ricotta filling on each cooked lasagna noodle, then roll them up. Place the rolled noodles sideways in the pan(s). Pour the remaining sauce over the top, then sprinkle generously with grated mozzarella and Parmesan.
- Bake: If baking immediately, preheat oven to 375°F and bake for 20 minutes, or until hot and bubbly. If baking from frozen, cover with foil and bake at 350°F for 45 minutes. Remove the foil and bake for another 15 minutes, or until fully cooked.
Recipe Tips
- Cook the noodles just right: Make sure to cook your lasagna noodles al dente, so they are firm enough to roll without breaking.
- Drain excess liquid from the sauce: After cooking the chicken, drain any extra liquid before adding the tomatoes. This helps prevent your lasagna roll-ups from becoming too watery.
- Use fresh herbs for the best flavor: Fresh parsley and basil add a bright, authentic taste to the sauce and filling, so avoid using dried herbs if possible.
- Spread the filling evenly: Be sure to spread the ricotta mixture evenly on each noodle so that every bite has the right balance of cheese and sauce.
- Cover while baking frozen: If baking from frozen, always cover the dish with foil for the first part of the bake, to ensure the lasagna heats through without drying out.
How To Store & Reheat Leftovers
- Refrigerate: Let Leftovers Chicken Lasagna Roll-Ups cool to room temperature first. Then, put them in an airtight container and refrigerate for up to 4 days.
- Freeze: Cool Leftovers Chicken Lasagna Roll-Ups to room temperature before freezing them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating at 350°F until hot.
- Reheating: Cover Leftovers Chicken Lasagna Roll-Ups with foil and bake at 350°F for 20-25 minutes until warm, or microwave individual portions for 2-3 minutes.
Nutrition Facts
Serving Size: 1 roll (estimated from total servings)
- Calories: 619 kcal
- Total Fat: 32 g
- Saturated Fat: 11 g
- Cholesterol: 172 mg
- Sodium: 1593 mg
- Potassium: 1932 mg
- Total Carbohydrate: 44 g
- Dietary Fiber: 6 g
- Sugars: 8 g
- Protein: 44 g
Try More Pioneer Woman Recipe:
- Pioneer Woman Pesto Chicken Lasagna
- Pioneer Woman Chicken Enchilasagna
- Pioneer Woman Chicken Lasagna
- Pioneer Woman Bow Tie Lasagna
- Pioneer Woman Loaf Pan Lasagna
Pioneer Woman Chicken Lasagna Roll-ups
Description
This delicious Pioneer Woman Chicken Lasagna Roll-ups recipe is an easy and comforting dinner idea. It’s packed with creamy ricotta, tender chicken, and layers of tomato sauce. Perfect for a quick weeknight meal, it uses common ingredients you probably already have in your kitchen. Enjoy a hearty, cheesy dish that’s sure to satisfy the whole family!
Ingredients
For the Pasta:
For the Sauce:
For the Filling:
Instructions
- Cook the pasta: Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.
- Prepare the sauce: In a large pot, heat olive oil over medium-high heat. Add the diced onion and minced garlic; sauté for a few minutes until softened. Add the shredded or ground chicken and cook until fully done. Drain any excess liquid, then stir in the diced tomatoes, tomato paste, salt, pepper, parsley, and basil. Reduce heat and simmer for 30 minutes.
- Make the filling: In a large bowl, combine the ricotta cheese, Parmesan, eggs, salt, pepper, parsley, and basil. Mix until smooth.
- Assemble the roll-ups: Spread a little sauce on the bottom of a 9 x 13 inch pan or smaller loaf pans. Spread 2-3 tablespoons of the ricotta filling on each cooked lasagna noodle, then roll them up. Place the rolled noodles sideways in the pan(s). Pour the remaining sauce over the top, then sprinkle generously with grated mozzarella and Parmesan.
- Bake: If baking immediately, preheat oven to 375°F and bake for 20 minutes, or until hot and bubbly. If baking from frozen, cover with foil and bake at 350°F for 45 minutes. Remove the foil and bake for another 15 minutes, or until fully cooked.
Notes
- Cook the noodles just right: Make sure to cook your lasagna noodles al dente, so they are firm enough to roll without breaking.
- Drain excess liquid from the sauce: After cooking the chicken, drain any extra liquid before adding the tomatoes. This helps prevent your lasagna roll-ups from becoming too watery.
- Use fresh herbs for the best flavor: Fresh parsley and basil add a bright, authentic taste to the sauce and filling, so avoid using dried herbs if possible.
- Spread the filling evenly: Be sure to spread the ricotta mixture evenly on each noodle so that every bite has the right balance of cheese and sauce.
- Cover while baking frozen: If baking from frozen, always cover the dish with foil for the first part of the bake, to ensure the lasagna heats through without drying out.
Pioneer Woman Chicken Lasagna Roll-ups