Chicken Lasagna Roll Ups
Chicken Lasagna Rolls are a comforting twist on the classic lasagna. Using oven-ready lasagna this dish is ready in almost an hour. Prep is simple while still delivering tender, perfectly rolled pasta. This sauce-forward recipe is ideal for a cozy family dinner and impressive enough to serve to guests.
Servings: 6 Servings
Calories: 819kcal
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
Calories: 819kcal | Carbohydrates: 32g | Protein: 28g | Fat: 65g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 232mg | Sodium: 538mg | Potassium: 331mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2250IU | Vitamin C: 2mg | Calcium: 465mg | Iron: 1mg
