Chicken Alfredo Lasagna Roll Ups Recipe

I make Chicken Alfredo Roll Ups with shredded chicken, spinach, and a clever shortcut that slashes weeknight prep time.

I’m picky about weeknight dinners, but these Chicken Alfredo Roll Ups got me. They look fancy, yet I promise they’re stupid easy and totally worth the hype.

Creamy ricotta cheese and shredded mozzarella cheese mingle in every bite, the texture unexpected and oddly moreish. This isn’t your grandma’s lasagna, it’s a playful spin on a Thanksgiving Lasagna Recipe that somehow sneaks into every comfort-food craving.

If you like big flavors but zero fuss, you’ll want to see what’s inside. I couldn’t stop at one, no lie.

Ingredients

• Lasagna noodles: Carbs for energy, gives structure and chew, not much fiber though, it’s filling.
• Chicken: Lean protein the recipe rides on, keeps you full, adds savory bite.
• Alfredo sauce: Creamy fat and calories, rich in flavor, makes dish decadent, super comforting.
• Ricotta: Light creamy cheese with protein, mild tang gives silkiness, balances richness.
• Mozzarella: Melty stretch, mild milky taste, adds gooey texture and golden top.
• Parmesan: Sharp salty umami, little goes far, adds nutty punch and depth.
• Garlic: Pungent aromatic that wakes flavors up, used sparingly so it dont overwhelm.
• Parsley: Fresh herb, brightens heavy cream flavors, adds color, subtle grassy note.

Ingredient Quantities

• 12 lasagna noodles, cooked and drained
• 1 lb cooked chicken, shredded (about 2 cups)
• 2 cups Alfredo sauce, store bought or homemade
• 1 1/2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 2 tablespoons chopped fresh parsley (optional)
• Salt and freshly ground black pepper, to taste

How to Make this

1. Preheat oven to 375 F and spray a 9×13 baking dish with cooking spray or rub a little olive oil in it. Cook 12 lasagna noodles according to package directions until al dente, drain, rinse under cold water and lay flat on a towel so they dont stick.

2. In a large bowl mix 1 1/2 cups ricotta, 1 large egg, 2 cloves minced garlic, 1 teaspoon dried Italian seasoning, salt and freshly ground black pepper to taste, and 2 tablespoons chopped fresh parsley if using.

3. Stir in 1 lb cooked shredded chicken (about 2 cups) into the ricotta mix, then fold in 1 cup shredded mozzarella and 1/4 cup grated Parmesan so the filling is cheesy and holds together.

4. Warm 2 cups Alfredo sauce slightly in the microwave or on the stove so it spreads easier. Pour about 1 cup of the warm Alfredo into the bottom of the prepared baking dish and spread it into an even layer.

5. Lay one noodle on a flat surface, spread roughly 1/4 to 1/3 cup of the chicken-ricotta filling evenly over the noodle leaving a small border at the edges, sprinkle a little extra mozzarella and Parmesan on top, then roll up from one short end to the other. Place seam side down in the baking dish. Repeat with remaining noodles to make 12 roll ups.

6. Pour the remaining Alfredo sauce evenly over the roll ups, making sure they are mostly covered so they dont dry out during baking.

7. Sprinkle the remaining 1 cup shredded mozzarella and remaining 1/4 cup grated Parmesan over the top.

8. Cover the dish with foil (spray the underside of the foil with a little cooking spray so cheese wont stick) and bake for 20 minutes. Remove foil and bake an additional 8 to 12 minutes until cheese is bubbly and lightly golden.

9. Let the roll ups rest for 5 to 10 minutes before serving so they set up. Garnish with extra chopped parsley if you like and season with extra salt and pepper to taste.

Tips: keep noodles al dente so they dont fall apart when rolling, use rotisserie chicken to save time, warm the Alfredo so it spreads without tearing the noodles, and dont overstuff each noodle or theyll burst while baking.

Equipment Needed

1. 9×13 baking dish, sprayed or lightly oiled
2. Large pot for boiling the noodles
3. Colander and a clean kitchen towel or baking sheet to lay noodles flat so they dont stick
4. Large mixing bowl for the ricotta filling
5. Measuring cups and measuring spoons
6. Rubber spatula or wooden spoon plus a regular spoon for spreading and filling the noodles
7. Small saucepan or microwave safe bowl to warm the Alfredo sauce
8. Knife, cutting board and a box grater for the Parmesan
9. Aluminum foil and oven mitts for safe handling and covering during baking

FAQ

Chicken Alfredo Lasagna Roll Ups Recipe Substitutions and Variations

• Chicken: swap with shredded rotisserie chicken or leftover turkey, or for a meatless option use sautéed mushrooms or canned jackfruit. Tip: warm and drain well so the rolls dont get soggy.
• Alfredo sauce: make a quick white sauce – melt butter, stir in flour, whisk in milk or cream and grated Parmesan until thick, or mix cream cheese + a splash of milk + garlic for a faster shortcut.
• Ricotta cheese: use blended cottage cheese to mimic the texture, or try mascarpone or softened cream cheese thinned with a little milk; blend till smooth and season to taste.
• Mozzarella: swap with fontina, provolone, or Monterey Jack for great melt and flavor; or use low-moisture mozzarella if you want less watery casserole.

Pro Tips

– Keep the noodles truly al dente, rinse and lay them flat on a towel so they dont stick, and if one edge starts to dry, lightly brush with olive oil so it wont tear when you roll it.

– Warm the Alfredo just enough so it spreads easy but isnt runny, if store sauce is too thin simmer it a few minutes to thicken or stir in a spoonful of cream cheese, this keeps the roll ups from getting soggy.

– Dont overstuff each noodle, aim for about 1/4 cup filling so they roll snugly and wont burst; place them seam side down in the dish and cover with foil (spray the underside so cheese wont stick) while baking.

– Use rotisserie chicken to save time, but taste and season the ricotta mix well before filling, a little extra salt, pepper and a pinch of Italian seasoning or grated Parmesan inside makes a big difference; let the pan rest 5 to 10 minutes after baking so the sauce and cheese set up.