Chicken Lasagna Rolls are made with shredded chicken, a creamy homemade Alfredo sauce, and a ricotta filling for a comforting twist on classic lasagna.
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Chicken Lasagna Rolls are Family Dinner Magic
If you live in a home with lots of pasta lovers at home, like I do, you'll certainly appreciate twists to the usual and this recipe checks all the boxes.
Creamy and rich without feeling heavy, comforting and saucy without being too messy and the recipe is straightforward. Using shredded meat from a rotessierie chicken, or leftover chicken makes the recipe a breeze to put together. It is really that good!
Ingredients
Pro Tip
I like to use a layer of parchment paper between the baking dish and foil to avoid the cheese sticking to the foil or you can spray the foil with non-stick spray.
Chicken Lasagna Roll Ups
Ingredients
- 12 oven-ready lasagna noodles
- 3 cups fully cooked chicken shredded (420 g)
- 1 cup shredded low-moisture mozzarella cheese (113 g)
- ½ cup whole-milk ricotta cheese (120 g)
- 1 tablespoon fresh parsley finely chopped (4 g)
Homemade Alfredo Sauce
- 5 tablespoons unsalted butter (70 g)
- 2 teaspoons minced garlic (6 g)
- 2 ½ cups heavy cream (600 ml)
- 1 to 1¼ cups finely grated Parmesan cheese (100 - 125 g)
- Salt and black pepper to taste
- Additional Parmesan cheese for finishing
Instructions
Prepare the lasagna noodles
- Place the oven-ready lasagna noodles in a 13x9 baking dish. Pour very hot or boiling water to cover about 1-2 inches over it. Allow to sit for 10 to 15 minutes, checking every 5 until pliable. Do not over-soak to avoid tearing. The noodles should bend easily without tearing and without being soggy.
- Remove the lasagna noodles from the water and lay them flat on a parchment-lined surface so they don’t stick together while you prepare the filling. Dry the baking dish and set aside.
Make the Alfredo sauce
- In a large skillet, melt butter over medium to low heat. Add garlic cooking for 30 seconds just until fragrant.
- Slowly pour in the heavy cream and bring to a gentle simmer. Do not boil.
- Reduce heat to low and whisk in parmesan cheese until smooth and creamy. Season with salt and pepper.
- Ladle out a ½ cup of the sauce into a medium sized mixing bowl for the filling. Leave the remaining sauce in the skillet off to the side.
- To prepare the filling, mix the ricotta cheese and parsley into the bowl with the reserved Alfredo sauce.
Assemble the rolls and bake
- Prepare the 13x9 baking dish by spreading a thin layer of the plain Alfredo sauce from the skillet onto the bottom of the baking pan.
- On each of the lasagna noodles, spread a layer of the ricotta-Alfredo filling over each strip of pasta. Top with shredded chicken and a sprinkle of mozzarella cheese.
- Roll each lasagna noodle up and place seam-side down in the prepared baking dish. You should be able to fit 4 rows of 3 into your pan.
- Pour the remaining Alfredo sauce over the rolls. Cover tightly with foil and bake at 350°F for 25 minutes.
- Uncover, sprinkle with additional Parmesan cheese and bake for an additional 10 minutes, until the sauce is bubbly and the pasta rolls are tender.
- Let rest for 10 minutes before serving.
Notes
- You can add the Parmesan cheese finisher before you cover with foil and bake if you wish.
- I like to use a layer of parchment paper between the baking dish and foil to avoid the cheese sticking to the foil or you can spray the foil with non-stick spray.
- Spinach may be added as a veggie option. Stir 1½ to 2 cups baby spinach into the sauce just until wilted before assembling.
- Prepare a few extra lasagna noodles in case of tearing when rolling the noodles.
- Par-cooked oven ready noodles are ready to roll when you can hold the middle of one and both sides droop easily.
Nutrition
How to Make Chicken Lasagna Rolls
1- To begin, place your oven-ready lasagna noodles in a baking dish and submerge them in boiling water. Monitor them closely until they are pliable enough to bend without tearing or becoming soggy. Once ready, lay the noodles flat on parchment paper to prevent sticking and dry out your baking dish for later use.
2- Next, prepare the creamy Alfredo sauce by melting butter in a large skillet over medium-low heat and sautéing the garlic until fragrant. Slowly whisk in the heavy cream, bringing it to a gentle simmer without letting it boil, then stir in the Parmesan cheese until the texture is smooth. Season the sauce with salt and pepper to taste before setting aside a half-cup of the mixture in a separate bowl
3- Create the filling by mixing the reserved half-cup of sauce with the ricotta cheese and freshly chopped parsley. To prep the baking environment, spread a thin layer of the plain Alfredo sauce from your skillet onto the bottom of the dried baking dish.
4- Assemble the rolls by spreading a layer of the ricotta mixture onto each noodle, then topping them with shredded chicken and mozzarella cheese. Carefully roll each noodle up and arrange them seam-side down in the baking dish in four rows of three.
5- Finally, pour the remaining Alfredo sauce evenly over the top of the rolls to ensure they are coated. Cover the dish tightly with foil and bake for 25 minutes to heat the center of the rolls. Remove the foil, sprinkle with extra Parmesan cheese, and bake for another 10 minutes until the sauce is bubbly and golden.
FAQs
Yes! These chicken lasagna rolls can be made a day in advance. Cover tightly and store in the refrigerator. When ready to bake, let the dish sit on the counter for about 20 minutes to come to room temperature while preheating your oven to 350°F, then bake as directed in the recipe card.
Yes, for additional flavor, add in ¼ teaspoon dried oregano, a pinch of red pepper flakes, or a small pinch of paprika to the Alfredo sauce. Add seasonings gradually and taste as you go
Leftover chicken lasagna rolls can be wrapped and stored in the refrigerator for up to 3 to 4 days.
In this recipe, I like to use oven-ready lasagna noodles because it takes less time to prepare. Oven-ready noodles are thinner than traditional lasagna noodles and are designed to soften while baking with the sauce in the baking dish. In this recipe, they are briefly soaked in boiling water to make them flexible and easy to roll up.
Regular lasagna noodles must be fully boiled until tender before using. They are thicker and may require longer baking time. Also, If using regular lasagna noodles for this recipe, cook them according to package directions until just al dente, drain well, and proceed with assembling the rolls.
Recipe Variations
- Use precooked shrimp instead of chicken.
- Use leftover precooked chicken or rotisserie chicken 3 to 3.5 cups in place of cooking the chicken.
- Stir in a few tablespoons of jarred pesto into the Alfredo sauce for a more robust flavor.
- Add favorite veggies into the rolls with the chicken like sauteed spinach, mushrooms, bell peppers.
- Season the chicken with cajun seasoning for a bolder, spiced flavor.
- Use garlic powder if fresh garlic is not available.
Serving suggestions
This hearty and comforting easy dinner goes great with a side of steamed veggies, a side salad or fresh garlic bread. Here are a few suggestions:
- Air Fryer Frozen Asparagus.
- Roasted Brussels Sprouts.
- Greek Salad with Feta.
- Fattoush Salad.
- Overnight Foccacia.
- Air Fryer Garlic Bread.
More Lasagna Recipes
- Lasagna Recipe without Ricotta Cheese.
- Pesto Chicken Lasagna Recipe.
- Chicken Alfredo Lasagna.
- Crockpot Lasagna Soup.
- Lazy Lasagna Recipe.
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