I love lasagna. I’m not Italian. But I could eat Italian food all day. Lasagna Rolls are refreshingly effortless and quick. The only things you really need to cook are the ground beef and pasta. The rest of the work is done in the oven.

If you’re looking for a ricotta recipe, this isn’t it. This lasagna recipe uses a marinara-style sauce and pesto! A fresh twist on a classic recipe. And great for pesto lovers. Then the secret weapon: bechamel sauce. Delicious!

If you don’t want to use store-bought pesto sauce, check out my recipe for Easy Homemade Pesto Recipe Using Fresh Basil. And if you want to use homemade marinara sauce, consider using my recipe Easy Steps to Make and Can Homemade Tomato Sauce. If you want to use a home-canning recipe for chicken, you can see my recipe Instant Pot Chicken and Beef Canning Guide

Tools you’ll need:

• 9×13 glass dish
• Pot
• Saucepan

Pesto Lasagna Rolls

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Cook Time 43 minutes mins

Servings: 8

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 1 Pckg Lasagna Noodles You can make 8 rolls, or more
• 1 Pinch Salt Into the pasta water
• 1 can Canned Chicken Shredded
• 20 oz Marinara Sauce
• 6 oz Pesto Sauce
• 1 1/2 cups Parmesan Cheese Shredded
• 1 1/2 cups Mozzarella Cheese Shredded

Bechamel Sauce

• 3 tbsp Butter Unsalted
• 1/4 cup Flour
• 1 1/2 cup Milk Whole
• 1/4 cup Parmesan Shredded

Equipment

• 1 9×13 Glass Baking Dish
• 1 Pot
• 1 Saucepan

Method

 

Pasta

1. Take a pot and fill it halfway with water. Set it to a boil.
2. Once it is boiling, add your pasta and pinch of salt and cook until almost completely cooked.
3. Once the pasta is al dente, place it onto a plate lightly brushing each noodle with butter to prevent sticking.

Bechamel Sauce

1. Add your butter to a saucepan and heat over medium heat.
2. Once the butter is melted add your flour. Then mix until it's all mixed together.
3. Add your milk and mix. Then add your parmesan cheese. Mix and cook until the sauce thickens to your desired consistency.

Assembly

1. Preheat your oven to 375 degrees Fahrenheit.
2. Pour some of your marinara sauce of choice in a thin layer at the bottom of the baking pan.
3. Take one lasagna noodle flat, add your marinara sauce in a thin layer, then pesto, shredded canned chicken, then sprinkle parmesan and mozzarella cheese and roll up. Repeat this 8 times.
4. Place each roll onto your baking pan. Then coat all of the rolls with more marinara sauce. Then sprinkle more parmasen and mozzarella cheese.
5. Bake in the oven for 25-30 minutes. Enjoy once cooled!

Notes

The thicker your bechamel sauce, the easier it is to work with for assembly. Obviously, you don’t want it to think like a play-dough, though.