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If you’re ever wondering if karma is a real thing, let me tell you something: it’s real.

This past weekend, I went to the grocery store and the cashier that was ringing me up rang me up twice for yeast. I told her she rang me up twice and so she voided it. She was holding polenta in the other hand and I guess she thought she rang it up and she just threw it in my bag. Now at this point, I feel like since it was only $3, I could’ve easily ‘pretended’ she rang it up and it wasn’t a huge loss to the store BUT that’s unethical and morally corrupt because if I can make a $70 grocery run, I can afford the $3, so naturally, I told her that she forgot to ring up my polenta. She said, “no honey, I’m pretty sure I did!” and I told her to scroll up and she was like, “oh wow, you know, I like you.” I left the store with some really good juju.

Roasted red pepper chicken lasagna rolls are a flavorful and fun twist on the classic way lasagna! Give these rolls a try!
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10 minutes after I got home from the store, I received a text from one of my instructors from the Pure Barre studio saying she had found an extra Pure Barre water bottles and asked if I wanted it.

How do these two stories relate?

Well, a few weeks back, I went to get a pedicure and I brought my Pure Barre water bottle with me (and mind you, I drink water A LOT and this water bottle for some reason made me drink water more because of the wide-mouth opening) and then accidentally left it there. I went back four hours later and it was “gone” and they couldn’t find it anymore :( now, I wish I could give people the benefit of the doubt but c’mon..who would steal a water bottle?! So I was pretty upset by this and the fact that every Pure Barre studio was sold out of this water bottle..I couldn’t replace it so I had to go back to using one of my other water bottles.

You see how this story ties in? I’d like to think my genuine honesty to the cashier ultimately was rewarded when my Pure Barre instructor just ‘randomly’ found a water bottle in stock at the studio. I mean, really, coincidence? Maybe. But I like to think that it was karma and no good deed goes unnoticed!

Roasted red pepper chicken lasagna rolls are a flavorful and fun twist on the classic way lasagna! Give these rolls a try!

I don’t know when the last time I had lasagna was but this new lasagna roll trend is something I can get behind! It’s so easy and they’re a cute and less messy way to eat lasagna! I mean, regular lasagna isn’t that messy but I feel like getting that first square out of the pan is always the ugliest and messiest part!

And if you didn’t know by now, I love roasted red peppers and try to use it as often as I can! I had a jar of roasted red peppers in the pantry and I decided to give it a couple pulses in the food processor to make an easy filling!

Roasted red pepper chicken lasagna rolls are a flavorful and fun twist on the classic way lasagna! Give these rolls a try!
Want to save this recipe?
Enter your email and we’ll send this recipe directly to your inbox! Plus, we’ll send you fresh recipes weekly to inspire you in the kitchen!
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5 from 2 votes

Roasted Red Pepper Chicken Lasagna Rolls

Roasted red pepper chicken lasagna rolls are a flavorful and fun twist on the classic way lasagna! 
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4

Ingredients 

  • 10 lasagna sheets, cooked according to package instructions
  • 6 jarred roasted red peppers
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 chicken breast,, shredded
  • ¾ cup (185 g) ricotta cheese, (whole milk, part-skim, whatever you like)
  • 1 ½ cup (168 g) whole milk mozzarella cheese, plus more for topping, I prefer whole milk mozzarella because it melts a lot better
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

Instructions 

  • Cook the lasagna sheets according to the package instructions. After they’re cooked, submerge them in cold water and keep them there until you’re ready to use them. This will keep them from sticking together and will also help you handle them better because they’ll be chilled.
  • Preheat oven to 375 °F (191 °C) and spray the bottom of a 9×13-inch baking pan with cooking spray.
  • In a small food processor, process roasted red peppers, garlic, and olive oil until all is combined and the roasted red peppers are finely processed. Save about 1/4 cup of the red pepper mixture.
  • In a medium bowl, stir together the remaining roasted red peppers and shredded chicken.
  • In another bowl, stir together ricotta, mozzarella, salt, and pepper.
  • To assemble lasagna rolls: place wax paper on a flat surface then drain and pat dry the lasagna sheets and line them up on the wax paper. Spoon 2-3 tablespoons of the ricotta mixture onto a lasagna sheet. Using your fingers, push/spread the mixture across the entire sheet. Place a generous portion of the chicken mixture on top of the ricotta and again, using your fingers, push/spread the mixture across the entire sheet. Starting at one end, begin to gently roll the lasagna sheets. Don’t use too push pressure, they should just be loosely wrapped and it’s ok if filling comes out. Just push it back in. Place the lasagna roll seam side down in the prepared baking sheet. Repeat with the other lasagna sheets.
  • Once the lasagna sheets are ready for the oven, divide the remaining 1/4 cup of roasted red pepper mixture on the tops of the lasagna rolls and sprinkle more mozzarella cheese on top, if desired.
  • Bake uncovered for 25-30 minutes or until mixture is bubbly, warmed through, and cheese has melted.

Nutrition

Serving: 1Serving, Calories: 533kcal, Carbohydrates: 58g, Protein: 31g, Fat: 21g, Fiber: 3g, Sugar: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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36 Comments

  1. I am new to roasted red bell peppers…6 peppers, is that whole peppers in a jar, or 1 whole jar?? I’m not sure how much I need.
    But it looks so good!
    Thank you for your recipe ❤️

    1. the way mine come in jars, they’re smushed into the jar and i got 6 pieces from it, but yes, one jar of roasted red bell peppers should be enough for this recipe!

    1. yeah, here are comments from people on this recipe that have made it:

      I made this last night and it was SO delicious–only thing I did differently was saute some kale I had leftover from my CSA in some olive oil/red pepper flakes and throw that in the food processor with the roasted red peppers. Would also work with spinach or any other green you’ve got on hand.

      Made this for dinner earlier this week. It was really good!

    1. Hi, I appreciate the feedback. I know how helpful that may be but the time it takes to do step by step photography is a lot of work and it’s not something that I want to take on.

  2. I came back to the US with just the clothes on my back (literally) but I’ve been able to make a workable home, but I don’t have anything to blend the peppers, garlic, and olive oil together. What alternative would you recommend in the meantime?

  3. WOW! Looks beautiful and delicious at the same time. Definitely trying it out over the weekend :)

  4. I made this last night and it was SO delicious–only thing I did differently was saute some kale I had leftover from my CSA in some olive oil/red pepper flakes and throw that in the food processor with the roasted red peppers. Would also work with spinach or any other green you’ve got on hand.