This Chicken Alfredo Lasagna roll ups recipe is one of my favorite lasagna variations to make for the whole family. A creamy chicken alfredo lasagna – with individually served portions that plates beautifully – makes it the perfect choice for when we want a delicious meal on busy nights.
Chicken Alfredo Lasagna Roll Ups Recipe
There are all the flavors of classic chicken alfredo, but made into individual portions. Traditional lasagna is usually made with a red sauce, but today, we are going to focus on a creamy alfredo sauce instead.
Lasagna Roll Ups Ingredients:
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- 9 lasagna noodles, cooked, drained and rinsed with cold water
- 1 brick, 8 oz, cream cheese, softened
- 2 tablespoons Italian seasoning
- 1 tablespoon onion powder
- 1 package, 10 oz, frozen spinach, thawed and drained
- 1 tablespoon minced garlic
- 1-1/2 cups chopped chicken (cooked)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 jar, 15 oz, 9×9 square baking pan
- chopped fresh parsley (optional for serving)
Chicken Alfredo Roll Ups Directions:
Preheat your oven to 350 and grease a 9×9 square baking pan.
Your dish will hold 9 lasagna noodles. Be sure to cook extra in case some fall apart while manipulating. Set aside.
Pour 1/2 container of alfredo sauce into the pan and spread with a spoon on the bottom. Set aside.
In a medium bowl, add cream cheese, spinach, garlic, onion powder, Italian seasoning, chicken, salt and pepper, and mix well. Stir in Parmesan cheese and 1 cup of mozzarella cheese into your chicken mixture. Combine well.
Place one lasagna noodle onto a flat surface and use a 3 tablespoon scoop to scoop 6 tablespoons of the mixture onto the center of the noodle. Press it until about 1/2″ thick and about 2″ from each end of the noodle (this makes it much easier to roll up).
Fold in one flap of the pasta and roll up the lasagna. Place seam side down onto the prepared baking dish. Repeat until the pan is full and you have 9 rolled noodles. Top with remaining alfredo sauce and 1 cup of Mozzarella cheese.
Bake your alfredo lasagna for 20 minutes or until heated through. If you want a crispier top, broil your chicken alfredo lasagna roll ups for 1-2 minutes – but only if desired. Once you are done with the heat, top with chopped fresh parsley.
This easy recipe serves 4 (2 rolls per person).
Tips and Variations
- Substitute shredded chicken for ground beef to give this dish a new spin.
- Be sure to serve lasagna roll ups with a side salad and a fresh loaf of Italian bread.
- You cannot use oven-ready noodles for this recipe.
- Chicken Alfredo Lasagna Roll-Ups can be considered either an appetizer or the main course. It really depends on how many courses you plan on serving for the night. On holidays, the pasta is always an appetizer in my house.
- You can use leftover rotisserie chicken to save time.
- Some people choose to put cottage cheese in their lasagna. I am an Italian from NYC. This is not allowed. But, if you are trying to save calories, I guess this is a good idea.
These mini lasagna rolls are pure comfort food! On busy weeknights, prep ahead! You can also make a big batch and freeze one casserole dish for a later dinner time.
The first time I made lasagna roll-ups without marinara sauce, my family was surprised. Now, they beg for it! What a delicious alternative and an easy dinner idea.
Lasagna Roll Ups
Ingredients
- 9 lasagna noodles, cooked, drained and rinsed with cold water
- 1 brick, 8 oz, cream cheese, softened
- 2 tablespoons Italian seasoning
- 1 tablespoon onion powder
- 1 package, 10 oz, frozen spinach, thawed and drained
- 1 tablespoon minced garlic
- 1-1/2 cups chopped chicken (cooked)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 jar, 15 oz, 9x9 square baking pan
- chopped fresh parsley (optional for serving)
Instructions
- Preheat your oven to 350 and grease a 9x9 square baking pan. Your dish will hold 9 lasagna noodles. Be sure to cook extra in case some fall apart while manipulating. Set aside.
- Pour 1/2 container of alfredo sauce into the pan and spread with a spoon on the bottom. Set aside.
- In a medium bowl, add cream cheese, spinach, garlic, onion powder, Italian seasoning, chicken, salt and pepper, and mix well. Stir in Parmesan cheese and 1 cup of mozzarella cheese into your chicken mixture. Combine well.
- Place one lasagna noodle onto a flat surface and use a 3 tablespoon scoop to scoop 6 tablespoons of the mixture onto the center of the noodle. Press it until about 1/2" thick and about 2" from each end of the noodle (this makes it much easier to roll up).
- Fold in one flap of the pasta and roll up the lasagna. Place seam side down onto the prepared baking dish. Repeat until the pan is full and you have 9 rolled noodles.
- Top with remaining alfredo sauce and 1 cup of Mozzarella cheese.
- Bake your alfredo lasagna for 20 minutes or until heated through. If you want a crispier top, broil your chicken alfredo lasagna roll ups for 1-2 minutes - but only if desired. Once you are done with the heat, top with chopped fresh parsley.
Notes
This easy recipe serves 4 (2 rolls per person).
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 760Total Fat: 42gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 156mgSodium: 1293mgCarbohydrates: 53gFiber: 6gSugar: 4gProtein: 44g
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