Go Back
+ servings
Skinny Chicken Bacon and Pesto Lasagna Roll-Ups. These taste much more naughty than they actually are and are a total crowd pleaser every time I make them!

Skinny Chicken Bacon and Pesto Lasagna Roll Ups

In the mood for some creamy, cheesy pasta without blowing your diet? These lasagna roll ups use low-fat cheese and dairy and taste just as naughty as the real thing. With the addition of a little bacon you feel like you're REALLY indulging.
Course Main Course
Cuisine Italian
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 8 Rolls
Calories 583kcal


  • 2 cups cooked and shredded chicken
  • 12 ounces bacon cooked until crisp and crumbled
  • 8 lasagna noodles
  • 3/4 cups romano cheese finely grated and divided
  • 16 ounces part skim Ricotta cheese
  • 1/2 cups prepared basil pesto
  • 2 tablespoons butter
  • 2 tablespoons All Purpose Flour
  • 2 cloves garlic finely minced
  • 1 cups 2% milk
  • 1 cups chicken broth
  • 3/4 teaspoon kosher salt
  • 1/2-1 cups part-skim mozzarella cheese shredded


  • Preheat oven to 375 degrees.
  • Cook lasagna noodles according to package directions, drain and drizzle a little bit of oil over the top of them to prevent sticking.
  • In a small saucepan melt butter and cook garlic until fragrant, about 30 seconds. Stir in flour and cook for 1 minute, stirring continuously. Whisk in milk and chicken broth and stir until it comes to a boil and is thickened. Remove from heat and stir in ¼ tsp kosher salt and ¼ C of the romano cheese.
  • In a small bowl combine ricotta cheese with remaining ½ C of romano and ½ tsp kosher salt.
  • Ladle and spread about ½ C of the sauce across the bottom of a 9x13" pan.
  • Working one at a time, lay a lasagna noodle on a cutting board and spread with 3-4 Tbsp of the ricotta mixture followed by 1 Tbsp of pesto.
  • Sprinkle about ¼ C of chicken and a tablespoon of bacon over the pesto. Starting at one end, roll the lasagna noodle like a cinnamon roll and place seam side down in the pan. Repeat with the remaining noodles.
  • Pour the remaining sauce over the rolls and top with mozzarella cheese. Cover pan with foil and bak for 20 minutes. Remove foil and bake an additional 10-15 minutes or until the sauce is bubbly and the tops of the rolls are just starting to brown.


Serving: 1roll | Calories: 583kcal | Carbohydrates: 29g | Protein: 27g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 1039mg | Potassium: 349mg | Fiber: 1g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 2.7mg | Calcium: 383mg | Iron: 1.4mg