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These easy Chicken Alfredo Lasagna Roll Ups are so quick to make, so they are perfect for an easy weeknight dinner. Shredded chicken, ricotta cheese, mozzarella and alfredo sauce fills lasagna noodles which are rolled and topped with a creamy alfredo sauce. These chicken alfredo roll ups will be a new family favorite.
Chicken alfredo lasagna rolls combine the flavor of chicken alfredo with the cheese and noodles that make lasagna so comforting. The best part is that these chicken alfredo lasagna rolls can be prepped quickly so that you can get dinner on the table in under 45 minutes. Alfredo roll ups forego all of the layering required of traditional lasagna, and the creamy mushroom alfredo sauce makes dinner exciting.
If you are looking for more easy pasta dishes, try my Creamy Chicken and Mushroom Pasta or my Creamy Pesto Chicken Pasta.
Why You’ll Love This Lasagna Roll Ups Recipe
- An Easy Pasta Recipe. Leftover rotisserie chicken and kitchen staples like cheese and noodles are the backbones of this chicken alfredo lasagna roll ups recipe.
- A Creamy Rich Sauce. Easy to prepare alfredo sauce is combined with succulent mushrooms and mozzarella for a dreamy yet easy sauce.
- Lasagna Made Easy. All the layers of traditional lasagna can make for a lot of work. These alfredo roll ups are just as comforting with a fraction of the effort.
Chicken Lasagna Roll Ups Ingredients
- Lasagna noodles: cook 8 lasagna noodles according to the package directions. You can swap in gluten-free or whole wheat noodles if you prefer.
- Butter: use unsalted butter so you can easily control the amount of salt in the chicken alfredo lasagna rolls.
- Mushrooms: white button or baby Bella mushrooms are both flavorful options.
- Flour: this will help to thicken the creamy sauce. Swap for a one-to-one gluten free flour.
- Garlic: fresh minced garlic adds a lot of flavor.
- Heavy cream: heavy cream makes a creamy sauce, but you can use half-and-half.
- Cream cheese: I used full-fat cream cheese, but you can use low-fat to reduce the overall fat in the dish.
- Seasonings: use salt, black pepper and Italian seasoning.
- Parmesan cheese: you’ll need parmesan cheese, ricotta cheese and mozzarella cheese.
- Parsley: fresh parsley adds color and a bright flavor.
- Rotisserie chicken: buying a rotisserie chicken makes this recipe super simple.
How To Make Chicken Alfredo Lasagna Roll Ups
- Prepare the equipment. Preheat the oven to 350 degrees F. Grease a 9X13 baking dish and keep it ready.
- Cook the noodles. Cook the lasagna noodles according to the package instructions. Once done, lay the noodles separately on parchment paper and keep it aside.
- Cook the mushrooms. Heat a medium skillet and add a tablespoon of butter. Once the butter is melted, add the sliced mushrooms and cook for 4-5 minutes. Transfer the cooked mushrooms to a plate and keep it aside.
- Prepare the lasagna alfredo sauce: Heat a heavy bottom pot and add the remaining butter; once the butter is melted sprinkle the flour and minced garlic. Cook for a minute and add in the heavy cream, cream cheese, Italian seasonings, black pepper and salt.
- Add the parmesan cheese and allow the sauce to thicken and smooth for 4-5 minutes. Add the chopped parsley and remove the sauce from the flame. Set aside.
- Prepare the chicken mixture: To a wide bowl combine; rotisserie chicken, ricotta cheese, ¾ cup shredded mozzarella cheese, parsley, salt and pepper. Add ¼ cup of prepared alfredo sauce to it and mix them well.
- Make the chicken alfredo roll ups: Spread a spoonful of ricotta mixture on a cooked lasagna sheet and roll it up from the short end. Repeat the same with all the lasagna noodles.
- Prepare the baking dish. To the baking dish, layer ½ cup prepared alfredo sauce. Arrange the lasagna roll ups and top them with the remaining alfredo sauce. Add the cooked mushrooms on top and spread a layer of remaining mozzarella cheese generously.
- Bake the chicken alfredo lasagna rolls. Bake the chicken roll ups covered for 20-25 minutes until the cheeses are melted.
- Serve. Once done, garnish the chicken roll ups with parsley. Transfer the chicken roll ups to a plate and serve warm.
Tips To Make the Best Alfredo Lasagna
- Lay the cooked noodles in a single layer on parchment paper or drape them over a pasta drying rack until you are ready to assemble the lasagna roll-ups. This will prevent the noodle from sticking together or tearing.
- Cook a few extra noodles just in case!
- Avoid overcooking the noodles. Cook them to al dente as they finish cooking while the casserole cooks in the oven.
- This recipe is freezer-friendly, so double it and freeze the extra casserole for easy meal prep.
- Add in more vegetables into the filling to make it more flavorful and fulling. Great additions are peas, corn, tiny diced carrots, and mushrooms.
- Use freshly grated cheese as pre-packaged shredded or grated cheeses don’t melt properly.
- You can swap chicken for turkey, if you have leftover turkey or make it vegetarian by doubling up on the spinach, cheese and other veggies for the stuffing.
Frequently Asked Questions
Traditional lasagna is made by layering sauce, noodles, cheese and meat and repeating the process several times. In this fun twist on a classic favorite, the noodles are filled, rolled and topped with sauce before baking.
Rotisserie chicken makes this recipe easy, but if you don’t have one, you can try making my Oven Baked Roasted Whole Chicken or Oven Roasted Spatchcock Chicken. You can also cook up some chicken breast and cube it or shred it.
Oven-ready lasagna noodles should be boiled for about 3 minutes or until tender. Regular lasagna noodles will need to cook for 8 minutes, al dente. In this recipe, we used regular lasagna noodles.
Store any left over lasagna roll ups in an air tight container for up to 3 days. When ready to reheat, simply heat in the microwave or in the oven at 325 F, in a oven safe dish, covered with aluminum foil wrap.
It’s best to freeze these chicken lasagna rolls up before baking. Just assemble and cover the dish tightly in plastic wrap and again in foil wrap to prevent freezer burn, and pop in the freezer. You can keep it in the freezer for up to 2 months. Thaw overnight in the refrigerator and bake according to the cooking instructions. I also recommend adding another another 15 minutes to the baking time since the lasagna will be cold when going into the oven.
This dish goes along with many side. Here are some side dish suggestions for this recipe: Homemade Garlic Bread, Cheesy Roasted Broccoli, Cauliflower Breadsticks, and Cheesy Pesto Breadsticks.
More Comforting Lasagna Recipes
I hope you enjoy all the recipes I share with you, including this delicious Chicken Alfredo Lasagna Roll Ups recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Chicken Alfredo Lasagna Roll Ups
Ingredients
- 8 sheets uncooked lasagna noodles
- 4 tbsp unsalted butter, divided
- 6 oz mushroom, sliced
- 3 tbsp flour, all purpose
- 1 tbsp garlic, minced
- 1 cup heavy cream
- 4 oz. cream cheese
- 1 tsp Italian seasonings
- 1 tsp ground black pepper
- ½ tsp salt
- ½ cups parmesan cheese, shredded
- ¼ cup chopped parsley, divided
- 1 ½ cups rotisserie chicken, shredded
- 1 cup ricotta cheese
- 1 ½ cup shredded mozzarella cheese, divided
- ½ tsp. Salt & pepper, to taste
Instructions
- Preheat the oven to 350 degrees F. Grease a 9X13 baking dish and keep it ready.
- Cook the lasagna noodles according to the package instructions and once done lay the noodles separately on a parchment paper and keep it aside.
- Heat a medium skillet and add a tablespoon of butter. Once the butter is melted add the sliced mushrooms and cook for 4-5 minutes. Transfer the cooked mushrooms to a plate and keep it aside.
- Heat a heavy bottom pot and add the remaining butter; once the butter is melted sprinkle the flour and minced garlic. Cook for a minute and add in the heavy cream, cream cheese, Italian seasonings, black pepper and salt.
- Add the parmesan cheese and allow the sauce to thicken and smooth for 4-5 minutes. Add the chopped parsley and remove the sauce from the flame. Set aside.
- To a wide bowl combine; rotisserie chicken, ricotta cheese, ¾ cup shredded mozzarella cheese, parsley, salt and pepper. Add ¼ cup of prepared alfredo sauce to it and mix them well.
- Spread a spoonful of ricotta mixture on a cooked lasagna sheet and roll it up from the short end. Repeat the same with all the lasagna noodles.
- To the baking dish, layer ½ cup prepared alfredo sauce. Arrange the lasagna roll ups and top them with the remaining alfredo sauce. Add the cooked mushrooms on top and spread a layer of remaining mozzarella cheese generously.
- Bake the chicken roll ups covered for 20-25 minutes until the cheeses are melted.
- Once done, garnish the chicken roll ups with parsley. Transfer the chicken roll ups to a plate and serve warm.
Notes
- Lay the cooked noodles in a single layer on parchment paper or drape them over a pasta drying rack until you are ready to assemble the lasagna roll-ups. This will prevent the noodle from sticking together or tearing.
- Cook a few extra noodles just in case!
- Avoid overcooking the noodles. Cook them to al dente as they finish cooking while the casserole cooks in the oven.
- This recipe is freezer-friendly, so double it and freeze the extra casserole for easy meal prep.
- Add in more vegetables into the filling to make it more flavorful and fulling. Great additions are peas, corn, tiny diced carrots, and mushrooms.
- Use freshly grated cheese as pre-packaged shredded or grated cheeses don’t melt properly.
- You can swap chicken for turkey, if you have leftover turkey or make it vegetarian by doubling up on the spinach, cheese and other veggies for the stuffing.
