If you’re craving a comforting, yet elegant Italian dish that’s bursting with flavor, look no further than these Creamy Sun-Dried Tomato Basil Lasagna Roll-Ups. This recipe takes classic lasagna to a whole new level by rolling individual noodles filled with a luscious mixture of ricotta, mozzarella, sun-dried tomatoes, fresh basil, and tender shredded chicken. Topped with a creamy tomato sauce and baked to bubbly perfection, these roll-ups make a perfect weeknight dinner or an impressive dish for guests. Plus, with just nine lasagna noodles and simple pantry staples, it’s an accessible recipe that anyone can master.
Why This Recipe Is Reliable
What makes this recipe a keeper? For starters, the balance of creamy cheeses with the bright, slightly tangy sun-dried tomatoes and aromatic basil creates a flavor profile that’s both comforting and fresh. The use of shredded chicken adds protein and heartiness without overwhelming the delicate herbs and cheese. The combination of mozzarella and Parmesan cheeses ensures gooey, melty goodness with a savory punch.
Additionally, the technique of rolling the noodles individually allows for even cooking and beautiful presentation — no more cutting through a dense, heavy lasagna! The creamy sauce, made with marinara and heavy cream, brings richness and moisture that keeps everything luscious after baking. It’s a fail-safe method that results in tender noodles and a satisfying texture every time.
If you love dishes like Creamy Tomato Spinach Orzo With Chicken, you’ll appreciate how this recipe blends familiar Italian flavors with a fresh twist.
Your Shopping Guide
- Lasagna noodles: Choose no-boil noodles for convenience or traditional dried noodles if you prefer to boil them yourself.
- Ricotta cheese: Look for whole-milk ricotta for the creamiest texture.
- Mozzarella cheese: Shredded low-moisture mozzarella melts beautifully and provides stretch.
- Parmesan cheese: Freshly grated Parmesan will offer the best flavor.
- Sun-dried tomatoes: Opt for ones packed in oil for richer flavor, then drain and chop.
- Fresh basil: Bright and aromatic, basil is a must for that signature flavor.
- Cooked chicken: Use shredded cooked chicken breast or thigh meat for tenderness.
- Marinara sauce: Choose your favorite jarred marinara or make your own for a personalized touch.
- Heavy cream: Adds richness and smoothness to the sauce.
- Garlic powder, salt, and pepper: Essential seasonings to enhance every component.
- Olive oil: Used for sautéing and adding depth of flavor.
Tools of the Trade
- Large pot: For boiling the lasagna noodles if you’re not using no-boil.
- Mixing bowls: To combine the cheese filling and sauce components.
- Baking dish (9×13 inch): Perfect size to arrange and bake the roll-ups.
- Spoon or spatula: For spreading the filling evenly over noodles.
- Sharp knife: To chop the sun-dried tomatoes and fresh basil finely.
- Aluminum foil: To cover the dish during baking and keep moisture locked in.
How to Prepare Creamy Sun-Dried Tomato Basil Lasagna Roll-Ups
Step 1: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and lay the noodles flat on a clean kitchen towel or parchment paper to cool and prevent sticking.
Step 2: Prepare the Filling
In a medium bowl, combine 1 cup ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1/2 cup chopped sun-dried tomatoes, 1/4 cup chopped fresh basil, shredded chicken, 1 teaspoon garlic powder, salt, and pepper to taste. Mix until everything is well incorporated.
Step 3: Make the Creamy Sauce
In a small saucepan over medium heat, warm 1 cup marinara sauce with 1/2 cup heavy cream and 1 tablespoon olive oil. Stir occasionally until heated through and slightly thickened. Season with salt and pepper to taste.
Step 4: Assemble the Roll-Ups
Preheat your oven to 375°F (190°C). Spread a thin layer of the creamy sauce on the bottom of your baking dish. Lay one lasagna noodle flat and spread about 1/4 cup of the cheese and chicken filling evenly over the noodle. Carefully roll the noodle up from one end to the other. Place the roll seam side down in the baking dish. Repeat with the remaining noodles and filling.
Step 5: Bake to Perfection
Pour the remaining creamy sauce evenly over the roll-ups. Sprinkle with any leftover mozzarella and Parmesan cheese. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden on top.
Step 6: Serve and Enjoy
Let the roll-ups rest for 5 minutes before serving. Garnish with extra fresh basil if desired. These roll-ups pair beautifully with a crisp green salad or steamed vegetables.
Holiday-Friendly Variations
- Spinach Addition: Mix 1 cup of sautéed spinach into the cheese filling for extra color and nutrients.
- Turkey Swap: Substitute shredded chicken with cooked ground turkey for a leaner protein option.
- Vegan Version: Use dairy-free ricotta and mozzarella alternatives and swap heavy cream for coconut cream.
- Extra Heat: Add red pepper flakes to the filling or sauce for a spicy kick.
- Mushroom Medley: Sauté mushrooms with garlic and fold into the filling for an earthy flavor.
Mistakes That Ruin Creamy Sun-Dried Tomato Basil Lasagna Roll-Ups
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Overcooking the noodles — this can make them mushy and difficult to roll. Aim for al dente texture.
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Using watery cheeses — excess moisture in ricotta or mozzarella can result in a soggy dish. Drain any watery cheeses before mixing.
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Skipping the sauce under the noodles — this helps prevent sticking and keeps the roll-ups moist.
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Not seasoning properly — salt and pepper are essential to bring out the flavors in the filling and sauce.
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Overfilling the noodles — too much filling can cause the roll-ups to tear or not cook evenly.
Freezer-Friendly Notes
This dish freezes beautifully! After assembling the roll-ups in the baking dish, cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to enjoy, bake directly from frozen: add 15-20 minutes to the covered baking time, then uncover and bake until bubbly. For best results, thaw overnight in the refrigerator before baking.
Troubleshooting Q&A
Can I use no-boil lasagna noodles for this recipe?
Yes! If using no-boil noodles, you can skip the boiling step and assemble the roll-ups directly. Just make sure your sauce is slightly more liquidy to help the noodles cook through during baking.
What can I use instead of heavy cream?
If you want a lighter option, substitute heavy cream with half-and-half or whole milk, though the sauce won’t be quite as rich. For a dairy-free alternative, try canned coconut milk.
How do I prevent the roll-ups from falling apart?
Be gentle when spreading the filling and rolling the noodles. Avoid overfilling, and place the roll-ups seam side down in the baking dish to help them hold their shape while baking.
Can I prepare this dish ahead of time?
Absolutely! Assemble the roll-ups and refrigerate them for up to 24 hours before baking. This makes it a great recipe for meal prep or entertaining.
Healthy-ish Favorites
- Creamy Tomato Spinach Orzo With Chicken – A lighter pasta dish packed with greens and protein.
- Creamy Turkey And Spinach Lasagna – A wholesome lasagna with lean turkey and fresh spinach layers.
- Creamy Tomato Basil Turkey Meatball Soup – A comforting soup filled with tender turkey meatballs and bright basil flavors.
See You at the Table
Whether it’s a cozy family dinner or a special occasion, these Creamy Sun-Dried Tomato Basil Lasagna Roll-Ups deliver on taste, texture, and presentation. They’re simple enough for a weeknight but impressive enough to serve guests with pride. So grab your ingredients, roll up your sleeves, and get ready to enjoy a dish that’s bursting with vibrant flavors and creamy goodness. Your kitchen is about to smell incredible, and your dinner table will be the place everyone wants to gather. Bon appétit!
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Creamy Sun-Dried Tomato Basil Lasagna Roll-Ups
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and lay the noodles flat on a clean kitchen towel or parchment paper to cool and prevent sticking.
- In a medium bowl, combine 1 cup ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1/2 cup chopped sun-dried tomatoes, 1/4 cup chopped fresh basil, shredded chicken, 1 teaspoon garlic powder, salt, and pepper to taste. Mix until everything is well incorporated.
- In a small saucepan over medium heat, warm 1 cup marinara sauce with 1/2 cup heavy cream and 1 tablespoon olive oil. Stir occasionally until heated through and slightly thickened. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C). Spread a thin layer of the creamy sauce on the bottom of your baking dish. Lay one lasagna noodle flat and spread about 1/4 cup of the cheese and chicken filling evenly over the noodle. Carefully roll the noodle up from one end to the other. Place the roll seam side down in the baking dish. Repeat with the remaining noodles and filling.
- Pour the remaining creamy sauce evenly over the roll-ups. Sprinkle with any leftover mozzarella and Parmesan cheese. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden on top.
- Let the roll-ups rest for 5 minutes before serving. Garnish with extra fresh basil if desired. These roll-ups pair beautifully with a crisp green salad or steamed vegetables.
Notes
- Use no-boil noodles for convenience or boil traditional noodles to al dente to prevent mushiness.
- Drain watery cheeses before mixing to avoid soggy roll-ups.
- Cover the dish with foil during baking to keep moisture locked in and remove foil near end for a bubbly, golden top.
- Assemble the roll-ups ahead and refrigerate up to 24 hours for easy meal prep.
- Freeze assembled roll-ups tightly wrapped for up to 3 months; bake from frozen by adding extra baking time.
