Imagine the comforting aroma of fresh herbs, the tender bite of chicken, and the cheesy pull of lasagna—all rolled into one elegant bite. Savory Herb Chicken Lasagna Roll‑Ups turn a classic Italian favorite into a protein‑packed, handheld masterpiece that’s perfect for any dinner table.
What makes this dish truly special is the marriage of thinly sliced, seasoned chicken breast with a light herb‑ricotta filling, all wrapped in delicate lasagna sheets and baked in a silky tomato‑basil sauce. The result is a dish that feels both indulgent and wholesome.
This recipe will win over busy families, dinner‑party hosts, and anyone craving a nutritious yet flavorful main course. Serve it for weeknight meals, casual gatherings, or even a festive holiday dinner where you want to impress without spending hours in the kitchen.
The process is straightforward: flatten the chicken, layer it with the herb mixture, roll it in pre‑cooked lasagna noodles, coat with sauce, and bake until bubbling and golden. In under an hour you’ll have a beautiful, restaurant‑quality dish ready to enjoy.
Why You'll Love This Recipe
Herb‑Infused Tenderness: Fresh rosemary, thyme, and basil seep into the chicken, creating layers of flavor that stay juicy even after baking.
One‑Pan Simplicity: All components cook together in a single baking dish, reducing cleanup and keeping the kitchen stress‑free.
Balanced Nutrition: Lean chicken, low‑fat ricotta, and a tomato‑based sauce provide protein, calcium, and antioxidants without excess calories.
Eye‑Catching Presentation: The rolled noodles create a tidy, bite‑size cylinder that looks as impressive as it tastes.
Ingredients
For this recipe I rely on fresh, high‑quality components that each play a specific role. The chicken breasts provide a lean protein canvas, while the herb‑ricotta mixture adds moisture and aromatic depth. Thin lasagna noodles act as a gentle wrapper that holds everything together, and the tomato‑basil sauce delivers a bright, tangy finish. A handful of grated Parmesan gives a subtle salty crunch that rounds out the dish.
Main Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lb)
- 8 sheets fresh lasagna noodles (no‑boil)
- 1 ½ cups low‑fat ricotta cheese
Herb Filling
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, minced
Sauce
- 2 cups canned crushed tomatoes (28 oz)
- ¼ cup tomato paste
- ½ cup low‑sodium chicken broth
- 1 tablespoon olive oil
Seasonings & Garnish
- Salt and freshly ground black pepper, to taste
- ¼ cup shredded mozzarella (optional, for topping)
- Fresh basil leaves, torn (for garnish)
These ingredients work together to create a balanced dish. The chicken absorbs the herb‑ricotta mixture, staying moist while gaining aromatic complexity. No‑boil lasagna sheets save time and prevent the noodles from becoming soggy. The tomato‑basil sauce adds acidity that cuts through the richness, while Parmesan and mozzarella provide a satisfying umami finish. Together they deliver flavor, texture, and nutrition in every bite.
Step-by-Step Instructions
Preparing the Chicken & Noodles
Start by placing each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them to an even ¼‑inch thickness. This not only speeds up cooking but also creates a large, flat surface for rolling. Lightly season both sides with salt and pepper, then set aside while you bring a large pot of salted water to a gentle boil.
Making the Herb‑Ricotta Filling
In a medium bowl combine the 1 ½ cups low‑fat ricotta cheese, ¼ cup grated Parmesan, chopped basil, rosemary, thyme, and minced garlic. Stir until the herbs are evenly distributed. The fresh herbs release essential oils that will infuse the chicken as it bakes, while the ricotta adds a creamy, moisture‑locking layer.
Assembling the Roll‑Ups
- Lay out the noodles. Place a no‑boil lasagna sheet on a clean work surface. If the sheets feel stiff, dip them briefly in hot water (30 seconds) to soften, then pat dry.
- Spread the filling. Spoon about 2 tablespoons of the herb‑ricotta mixture onto the center of the noodle, spreading evenly but leaving a small border.
- Add chicken. Place a seasoned chicken breast on top of the ricotta layer. The chicken should cover the filling completely.
- Roll tightly. Starting at the short end, roll the noodle around the chicken, tucking in the sides as you go to create a tight cylinder. Repeat with remaining ingredients to make six roll‑ups.
Baking the Roll‑Ups
- Prepare the sauce. In a saucepan heat 1 tablespoon olive oil over medium heat. Add the crushed tomatoes, tomato paste, and chicken broth. Stir, bring to a gentle simmer, and season with salt, pepper, and a pinch of sugar if desired. Simmer 8‑10 minutes until slightly thickened.
- Layer the baking dish. Spread a thin layer of sauce on the bottom of a 9×13‑inch baking dish. Arrange the roll‑ups seam‑side down, snugly together, then pour the remaining sauce over the top, ensuring each roll is fully coated.
- Add cheese. Sprinkle the optional shredded mozzarella evenly over the sauce for a golden crust.
- Bake. Cover with foil and bake in a preheated 375°F (190°C) oven for 20 minutes. Remove the foil and continue baking 10‑12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and lightly browned.
- Rest and garnish. Allow the roll‑ups to rest for 5 minutes before slicing. Garnish with torn fresh basil leaves for a pop of color and fresh aroma.
Tips & Tricks
Perfecting the Recipe
Uniform Chicken Thickness: Pounding the breasts to the same thickness guarantees even cooking and prevents dry spots.
Seal the Edges: When rolling, tuck the noodle edges tightly around the chicken to keep the filling from leaking during bake.
Use No‑Boil Noodles: They absorb sauce while baking, eliminating the need for pre‑cooking and reducing overall prep time.
Rest Before Cutting: A brief rest lets juices redistribute, ensuring each slice stays moist and flavorful.
Flavor Enhancements
Add a splash of dry white wine to the sauce while it simmers for depth, or stir in a tablespoon of pesto for an herbaceous boost. A pinch of red‑pepper flakes introduces subtle heat without overwhelming the herb profile.
Common Mistakes to Avoid
Skipping the brief resting period after baking can cause the juices to spill out, leaving the roll‑ups dry. Also, avoid over‑saucing the dish; too much liquid can make the noodles soggy rather than tender.
Pro Tips
Fresh Herbs Matter: Add the basil, rosemary, and thyme at the last minute of mixing to preserve their bright flavors.
Thermometer Check: Use an instant‑read meat thermometer to confirm the chicken hits 165°F (74°C) for safety and optimal texture.
Foil Technique: Covering the dish for the first half of baking traps steam, keeping the chicken juicy before the cheese browns.
Batch Prep: Assemble the roll‑ups a day ahead, cover tightly, and refrigerate. Bake when ready for a truly hands‑off dinner.
Variations
Ingredient Swaps
Replace chicken with turkey breast or thinly sliced pork tenderloin for a different protein profile. Swap ricotta for cottage cheese or a blend of Greek yogurt and feta for extra tang. Use spinach or roasted red peppers in the herb filling for added color and nutrients.
Dietary Adjustments
For gluten‑free diners, use gluten‑free lasagna sheets or thinly sliced zucchini as a low‑carb wrapper. To make the dish dairy‑free, substitute ricotta with a cashew‑based cream and omit Parmesan, using nutritional yeast for a cheesy note. Keto lovers can replace the honey‑sweetened sauce with a low‑carb tomato sauce sweetened with stevia.
Serving Suggestions
Pair the roll‑ups with a simple arugula salad dressed in lemon‑olive oil, or serve over a bed of herb‑infused quinoa for a wholesome grain side. A side of garlic‑roasted cauliflower or a crisp cucumber‑tomato salad adds freshness and balances the richness of the main dish.
Storage Info
Leftover Storage
Allow any leftovers to cool to room temperature, then transfer the roll‑ups and remaining sauce to separate airtight containers. Store in the refrigerator for up to four days. For longer keeping, freeze the roll‑ups (with sauce) in a freezer‑safe bag or container for up to three months; label with the date for easy reference.
Reheating Instructions
Reheat refrigerated leftovers in a 350°F (175°C) oven, covered with foil, for 15‑20 minutes until the interior reaches 165°F (74°C). For frozen portions, thaw overnight in the fridge, then follow the same oven method. A quick microwave on medium power (2‑3 minutes) works in a pinch—add a splash of extra sauce to keep them moist.
Frequently Asked Questions
This Savory Herb Chicken Lasagna Roll‑Ups recipe blends classic Italian comfort with lean protein and fresh herbs for a wholesome, crowd‑pleasing dinner. You now have detailed guidance on ingredients, step‑by‑step assembly, storage, and creative variations, ensuring success whether you’re cooking for family or guests. Feel free to experiment with swaps and seasonings—cooking is an adventure. Enjoy the fragrant, cheesy goodness and the compliments that follow!
