Chicken Alfredo Lasagna Roll Ups
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These Chicken Alfredo Lasagna Roll Ups are all of the flavors of classic Chicken Alfredo rolled up into lasagna noodles to make easy lasagna rolls. A simple weeknight dinner recipe that the whole family will love.
Chicken Alfredo Lasagna Roll Ups
I’m always looking for new, easy, recipes to make on busy weeknights and these Chicken Alfredo Lasagna Roll Ups are currently at the top of my list. These creamy, cheesy, lasagna rolls are filled with shredded chicken and ricotta cheese, and they are topped with creamy Alfredo sauce and a mix of Parmesan and mozzarella cheese. My whole family loves them!
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You can make lasagna roll ups any way you like. I’ve made standard Lasagna Rolls with ground beef and cottage cheese, and Mini Lasagna Rolls as appetizers for guests.
How to Make Chicken Alfredo Lasagna Roll Ups
- Preheat oven to 350 degrees F.
- In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
- Lay lasagna noodles on a flat surface and spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
- Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.
- Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
- Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
- Place each lasagna roll up into the casserole dish.
- Pour the remaining Alfredo sauce over the lasagna roll ups.
- Top with shredded mozzarella and Parmesan cheese.
- Cover dish with aluminum foil and bake for 20 minutes.
- After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
Can You Make Chicken Alfredo Lasagna Roll Ups Ahead of Time?
The thing I love most about lasagna roll ups is that you can make a big batch of them ahead of time and then portion them out into individual servings, or keep them together for a family dinner, and put them in the freezer until you are ready to serve them.
I bake my Chicken Alfredo Lasagna Roll Ups and serve them for dinner then put the leftovers in the freezer for another day.
You can also follow the recipe instructions up to the point where they go in the oven and instead put them in an airtight container and store them in the freezer. Then bake according to the instructions when you are ready to eat them (you may need to add a little extra time if you don’t let them thaw in the refrigerator first).
It saves so much time and I love being able to pull out a single serving to heat up for lunch.
Save Time with a Rotisserie Chicken!
If you want to save yourself more time, and make these Chicken Alfredo Lasagna Roll Ups even easier you can use a rotisserie chicken. Just remove the skin and pull the meat off of the bone. Then use two forks to shred the chicken. It eliminates the need to cook the chicken and it means one less pot to wash at the end of the night!
Want More Easy Dinner Recipes?
CHICKEN ALFREDO LASAGNA ROLL UPS
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Chicken Alfredo Lasagna Roll Ups
Ingredients
- 10 Lasagna Noodles
- 3 cups Chicken , cooked and shredded
- 16 ounces Ricotta Cheese
- 1 teaspoon Salt
- 1 teaspoon Italian Seasoning
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- 1.5 cups Alfredo Sauce, jarred
- 2 cups Mozzarella , shredded
- 1 cup Parmesan , shredded
Instructions
- Bring a pot of water to a boil.
- Add lasagna noodles and cook according to package instructions until al dente.
- Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).
- Preheat oven to 350 degrees F.
- In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
- With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
- Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.
- Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
- Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
- Place each lasagna roll up into the casserole dish.
- Pour the remaining Alfredo sauce over the lasagna roll ups.
- Top with shredded mozzarella and Parmesan cheese.
- Cover dish with aluminum foil and bake for 20 minutes.
- After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
- Enjoy!
Notes
Nutrition
I made this yesterday and it was delicious!! Didn’t change a thing! Thanks for a great recipe!
Delicious! Only thing I changed was I made the alfredo sauce from scratch. So good! Everyone loved it. Thanks!
Has anyone ever substituted the ricotta for cottage cheese? I prefer cottage cheese. How did it taste?
Cindy, I sub it out for cottage cheese often. My family prefers it over ricotta.
Can these be made with oven ready noodles?
I haven’t tried it but I don’t think you can roll oven ready noodles because they cook in the oven with the rest of the ingredients. You could take all of the same ingredients and make it into a regular layered lasagna with oven ready noodles though.
What kind of alfredo sauce is recommended?
I usually use Bertolli’s or Classico but you can use any brand you like!
I’m trying this for the first time. I want to have dinner ready tomorrow after school because we have church and I’m always stressed when cooking a meal for our large family. We rarely get there on time and I’m always cranky. Anyway I’m going to put it all together and put it in the freezer for baking tomorrow. I’ll add 10-15 minutes baking time to account for the frozen state of the casserole. My question is, do you think it would freeze for a longer period of time? A month? Two?
Definitely! Any type of lasagna freezes well and this is no exception. When I freeze it for longer periods of time I do like to take it out of the freezer and let it thaw in the fridge for 24 hours before baking. Thawing it a little helps keep the baking time down.
I tweeked it a bit and ding spinach, baby Bella mushrooms, and bacon.. yummmmm
Can you make this as a freezer meal? If so how would I go about redoing so?
My only concern would be the lasagne noodle becoming dry and not reheating properly. Personally I would add more sauce so that the noodle part is covered so it will not dry out.
I made this for my boyfriend’s family and they loved it ! My boyfriend wanted me to make it again and my dad said it tasted like it was from a restaurant. It’s super delicious!
This was AMAZINGLY delicious!! Thanks for the recipe.
The nutrition info…is this for one roll? 😬
Yes this is for one roll. The nutrition info will vary based on what brand of sauce you use. One roll is pretty filling!
Is the chicken precooked
Yes, you use cooked and shredded chicken
I made this with homemade garlic Alfredo sauce, and it was delicious! Thanks for the recipe!
These were good, but not the best thing I’ve made! They were fun to make (and I made the alfredo from scratch) but the end result lacked flavor somehow. I would love to figure out what to add to the chicken mixture to bump up the flavor level and then make this fun recipe again!
You can season the shredded chicken with salt, pepper, onion powder and garlic powder for more flavor.
McCormick makes a seasoning with crushed red pepper, oregano, and garlic and it will be your new best friend. It literally tastes good on everything. I even sprinkle it on our salads. I added this to the chicken mixture and it was a bit.
Hit* I swear I can spell. My phone just has other ideas.
Delicious! Everyone loved it. Thanks!
I have made this a handful of times, it’s always come out so perfect! There’s only two of us, so I freeze half the mix and defrost when I want it again. One of my favorite ‘go to’ recipes. Thanks for sharing!
Delicious! Followed the recipe as it was the first time I made it. May tweak it a bit the next time because there WILL be a next time!
Easy, fun, and delicious. I’ll definitely make it again.
This recipe is delish, but minor changes would make it even better! I made a few alterations due to seemingly inaccurate cook temp/times. Crank up the heat to 375’, baby! Also, this is so, so very DRY. Please add more sauce, as I will next time. I also substituted fresh minced garlic for the powdered, duh. Thanks for sharing!
Can I use feta cheese instead of ricotta cheese?
Feta cheese is a little firmer and dryer so it won’t have quite the same texture but you can definitely use it is you like feta. If you like goat cheese I would suggest that over feta since it is a little creamier.
This seems to me the perfect recipe for weekend night cooking. I have been trying to cook ever since this pandemic hit and my kids started showing interest in cooking different recipes. I could tell they would love something of this sort. thanks a ton for the recipe.
What other cheese can be used instead of ricotta or cottage cheese… my family doesn’t like either
Hmmm…I guess you could just use mozzarella but the texture is going to be a little different since ricotta and cottage cheese have a much creamier texture.
I made this for dinner. It was simple and delicious. Thank you very much!
Yummy! Love this recipe and use it frequently. Sometimes I add diced green chilies to Alfredo sauce(homemade). It adds color and a little extra flavor.
Can this be made with canned chicken?
I made it with canned chicken, tastes great!
Truly appreciate the way you made this wonderful roll. Everything is so nicely described that really helped. Looking forward for more such delicious recipes in future too.
Thank you this was really good especially for a quick meal. I made it as a regular layered type lasagna with canned shredded chicken and no bake noodles it turned out great!!
I also added 2 eggs and the Parmesan to the ricotta and mixed all the dry seasoning into it with a tablespoon minced garlic. I used 2- 22 oz jars of store bought Alfredo Sauce (since I was not pre cooking the noodles.)
Put one cup of sauce in the bottom of the 13×9 pan then a layer of your noodle next layer 1/2 the ricotta mix on the noodles and sprinkle with half of the shredded chicken. Cover with remaining sauce from first jar. Sprinkle with mozzarella cheese. Repeat. Cover w/foil bake 350 degrees for a hour then uncovered 10-15 min With thicken as it cools
Can the noodles be made ahead of time that day? I’m on a time crunch with kids but I want to try this tonight
yes they can! Great idea 🙂
This looks deelish! Wondering if I can put it all together and refrigerate to bake the next day without freezing it?
Yes that would work!
I just made this and used feta cheese instead of ricotta! I also made a homemade Alfredo sauce, delicious!
So if I wanted to make this early in the day and pull it out later in the evening for dinner would i build it all the way with the sauce on top of the rolled up noodles and the cheese and just put it in the fridge or freezer? Or should i add last the topping the sauce and the cheese after when i will be pulling the lasagna out to cook? Trying to see how I can prep this in the morning for dinner any tips?
But this recipe is AMAZING my favorite to make and feed several just never had to have it ready ahead of time for an event plus work so yeahh haha but this is worth making hubby and child approve.
I usually assemble it completely and just cover with plastic wrap to store in the refrigerator. Having the pasta covered with sauce helps to keep it from drying out.
Has anyone subbed cream cheese? Or know how that may turn out? I am not a fan of ricotta or feta. Usually in other recipes with chicken mixtures, I use cream cheese but not sure how it would taste on a noodle. Also, what sides did some use?
I worry that cream cheese would melt too much and ooze out of the roll ups. You could substitute cottage cheese for ricotta if you prefer. Just drain it a little before adding it to the roll up