Basil and Ricotta Lasagna Rollups

If there's one perk to cooler weather, it's the all mighty casserole! There is something so comforting knowing after you've shovelled the drive way for the second time in an afternoon, you'll be pulling a nice big casserole dish out of the oven.

In fact, as I sit here we've just finished up watching the Santa Claus parade. Of course, just like clockwork the weather turned to blowing snow two days prior. I've just started to warm up two hours after getting into the warmest pyjamas and slippers I could find. Time to heat up some Basil and Ricotta Lasagna rollups for a bedtime snack!

Lasagna rollups are great to feed a crowd over the holidays or make ahead and freeze for convenient dinners when time is tight! They can be made in a large baking pan as I've done here or the foil pans work well if you're looking to freeze them for later. Meatloaf sized foil pans are perfect for freezing meals for two. Sometimes my husband and I like something quite spicy for dinner so we'll pull one of these out for the kids. Plus, how great is it to find something you've made ahead in the freezer when you're not motivated to make dinner? It's the dinner lottery and I high five myself every time!

The filling I made for the lasagna rollups is basil and ricotta with shredded chicken. The Freeze Dried Basil is so convenient - already chopped and ready to go! If you would rather a vegetarian option you could replace the shredded chicken with diced zucchini, peppers or frozen peas. I used an Alfredo sauce but a tomato based sauce would be just as delicious! However you decide to make them, they're sure to be a hit with company or after a cold day out with the family!

Basil and Ricotta Lasagna Rollups

Serves 4 | Finish in 45 minutes

The perfect food for winter. These Basil and Ricotta Lasagna Rollups are filled with cheesy, pasta, comfort food goodness!


  • 9 Lasagna Noodles
  • 500g. tub Ricotta
  • 2 tbsp. Litehouse® Freeze Dried Basil
  • 1 c. Cooked Shredded Chicken
  • 1/4 tsp. Salt
  • 2 c. Alfredo Sauce
  • Grated Parmesan Cheese and Basil, for topping


  1. Preheat the oven to 350°F.  Place a few tablespoons of alfredo sauce in the bottom of an oven proof baking dish.
  2. Cook the lasagna noodles in boiling water, drain and rinse with cool water.
  3. Meanwhile combine the ricotta, basil, chicken and salt in a bowl.
  4. Lay the lasagna noodles out and divide the ricotta mixture evenly over each.
  5. Roll the noodles up and place them seam side down in the baking dish. 
  6. Pour the alfredo sauce over top and sprinkle with grated parmesan. Bake for 30 minutes.
  7. Just before serving, add additional basil over top for a nice pop of color.

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