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Chicken Alfredo Lasagna Rollups are a comforting pasta dinner that the entire family will want to eat. Each lasagna roll up is stuffed with chunks of chicken, a cheesy ricotta cheese mixture, seasonings, and Alfredo sauce! Fun to make and even more fun to eat – Alfredo chicken rollups are a fun twist to classic lasagna.
Chicken Alfredo Lasagna Rollups Recipe (Family Favorite Pasta Dinner Idea)
Lasagna rollups are the new way to enjoy classic layered lasagna – but in a fun to eat lasagna rollup instead! No need to spend hours of prep time layering lasagna noodles, a savory meat mixture, and creamy cheese mixture.
Instead, mix up a simple lasagna filling in a mixing bowl and spread it onto cooked lasagna noodles. Roll it up, throw them in a pan, smother them in Alfredo sauce, and it’s ready for the oven.
Ingredients Needed
- Lasagna Noodles : You need the regular boil lasagna noodles; not the no-boil or ready-to-use lasagna noodle sheets.
- Cooked Chicken : Use cooked chicken for this recipe that has been chopped or shredded. Use a rotisserie chicken for ease, leftover chicken from another meal, canned chicken (drained & flaked), or bake chicken breasts your preferred way and use it in the recipe.
- Ricotta Cheese
- Large Egg : This is what binds the creamy cheesy mixture together and helps it stay inside the lasagna rollups.
- Shredded Mozzarella Cheese : For the best taste and smooth melt, buy a 8 ounce block of mozzarella cheese and shred it up yourself. I don’t recommend using pre shredded cheese because it won’t melt as smoothly and creamy.
- Grated Parmesan Cheese : I use the cheaper shelf-stable parmesan cheese that comes in the plastic can with the green lid.
- Garlic Powder
- Italian Seasoning
- Kosher Salt
- Ground Black Pepper
- Alfredo Sauce : A 15 ounce can of Alfredo sauce us what you will need. You can use Homemade Cream Cheese Alfredo Sauce if wanted.
- Chopped Fresh Parsley : This is an optional garnish for the final dish before serving.
How To Make Lasagna Rollups With Chicken (Printable Recipe Card)
Preheat the oven to 350 degrees F. Prepare a 9×13 baking dish by spraying it with cooking spray. Set aside.
Bring a large pot of salted water to a boil. Cook 12 lasagna noodles according to the package instructions until al dente (or softer if you prefer), about 10 minutes. Drain and then gently lay the noodles on a flat clean surface. I like to lay a piece of foil on the counter top and lay the noodles on the foil.
In a large mixing bowl, combine the cooked chicken, ricotta cheese, egg, 1 cup of the shredded mozzarella cheese, parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix until all of the ingredients are combined well.
Spread 1/4 cup of the ricotta chicken mixture evenly over each lasagna noodles. Carefully roll up each lasagna noodle tightly, starting from one end and rolling toward the other end.
Pour 1/2 cup of the Alfredo sauce into the bottom of the prepared baking dish and spread it out evenly. Place the lasagna roll ups, seam-side down, inside the dish on top of the Alfredo sauce.
Pour the remaining Alfredo sauce over top of the roll-ups, ensuring they are completely covered (as best as you can). Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
Cover the dish with aluminum foil. Bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted, bubbly, and golden.
Remove the pan from the oven and allow the lasagna roll-ups to cool for about 5 minutes before serving. Garnish with chopped Italian parsley, if wanted. Enjoy!
How To Store Leftovers
- Refrigerator : Store any leftover rollups inside an airtight container for up to 3 days. You can also leave the rolls inside the baking dish, cover with plastic wrap or a lid, instead of removing the rolls to a separate container.
- Freezer : You can freeze the assembled rollups (before baking) for up to 3 months. Cover the casserole dish (or use a foil pan) tightly with plastic wrap and then again in foil for freezing. Thaw in the fridge overnight before baking as directed.
- Make Ahead : Assemble the chicken lasagna roll-ups and refrigerate, covered, for up to 24 hours before baking.
Can I Make Substitutions?
- Chicken : Use 1 pound of ground chicken that has been seasoned with salt & pepper. You could also use ground beef that has been cooked, crumbled, and seasoned lightly.
- Mozzarella Cheese : I prefer shredding the mozzarella cheese from a block of cheese but you could use an Italian cheese blend if wanted.
- Alfredo Sauce : Use a marinara spaghetti sauce for a tomato-based version. You could also mix some pesto into the Alfredo sauce for a variation on classic Alfredo sauce. Use any variety of Alfredo sauce you want – there are lots of options at the store.
Recipe Tips
- Use Nonstick Foil : I love using the non-stick aluminum foil when making casseroles. This way, the cheese won’t stick at all to the foil while baking. To avoid sticking, if using regular foil, make a tent with the foil to prevent the cheese from sticking to the foil while baking.
- Make Them Ahead of Time : The lasagna roll-ups can be prepared inside the pan, ready to bake, and refrigerated until dinner time. Get the prep work out of the way in the morning and then pop the casserole dish in the oven for dinner. You may want to add a few extra minutes to the cook time if putting a chilled casserole dish in the oven. Or you can let it set out at room temperature to come closer to room temperature before baking.
More Must Try Pasta Dinner Recipes
- Spinach and Ricotta Cheese Stuffed Manicotti
- Skillet Lasagna
- Dump and Bake Chicken Alfredo Casserole
- White Lasagna
- Spaghetti Boats
- Slow Cooker Lasagna
- Lasagna Casserole
- Cream Cheese Lasagna
Chicken Alfredo Lasagna Rollups
Ingredients
- 12 lasagna noodles
- 2 cups cooked chicken (shredded or chopped)
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese divided
- 1/2 cup grated parmesan cheese
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 jar (15 oz) Alfredo sauce
- chopped fresh Italian parsley (optional garnish)
Instructions
- Preheat the oven to 350℉. Prepare a 9×13 baking dish by spraying it with cooking spray. Set aside.
- Bring a large pot of salted water to a boil. Cook 12 lasagna noodles according to the package instructions until al dente (or softer if you prefer), about 10 minutes. Drain and then gently lay the noodles on a flat clean surface. I like to lay a piece of wax paper or parchment paper on the counter top and lay the noodles on the foil.12 lasagna noodles
- In a large mixing bowl, combine the cooked chicken, ricotta cheese, egg, 1 cup of the shredded mozzarella cheese, parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix until all of the ingredients are combined well.2 cups cooked chicken, 1 cup ricotta cheese, 1 large egg, 2 cups shredded mozzarella cheese, 1/2 cup grated parmesan cheese, 2 teaspoons garlic powder, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- Spread 1/4 cup of the ricotta chicken mixture evenly over each lasagna noodles. Carefully roll up each lasagna noodle tightly, starting from one end and rolling toward the other end.
- Pour 1/2 cup of the Alfredo sauce into the bottom of the prepared baking dish and spread it out evenly. Place the lasagna roll ups, seam-side down, inside the dish on top of the Alfredo sauce.1 jar (15 oz) Alfredo sauce
- Pour the remaining Alfredo sauce over top of each roll-up, ensuring they are completely covered (as best as you can). Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
- Cover the dish with aluminum foil. Bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted, bubbly, and golden.
- Remove the pan from the oven and allow the lasagna roll-ups to cool for about 5 minutes before serving. Garnish with chopped Italian parsley, if wanted. Enjoy!chopped fresh Italian parsley
Nutrition
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