Chicken Lasagna Roll Ups

Chicken Lasagna Rolls are made with shredded chicken, a creamy homemade Alfredo sauce, and a ricotta filling for a comforting twist on classic lasagna.

Jump to:

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.

A wooden spatula scooping a serving of he lasagna rolls.

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.

Print
Pin
Rate
Save Saved!

Prep Time: 20 minutes

Cook Time: 35 minutes

Soaking time:: 10 minutes

Servings: 6 Servings

Instructions

Prepare the lasagna noodles

Place the oven-ready lasagna noodles in a 13×9 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 13×9 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.

A three image collage showing how to par boil lasagna noodles.

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

Two images with steps to make alfredo sauce for the lasagna.

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.

A two image photo with the first one showing abowl of alfredo sauce, ricotta and parsley while the second one showing a casserole with alfredo sauce layer at the bottom.

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.

A collage of two images showing how to roll chicken lasagna rolls and arrange them into a baking dish.

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.

A white casserole dish with lasagna rolls topped with homemade alfredo sauce.

FAQs

Can I make chicken lasagna rolls ahead of time?

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.

Can I add extra seasoning to the Alfredo sauce?

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

How to store leftover chicken lasagna rolls?

Leftover chicken lasagna rolls can be wrapped and stored in the refrigerator for up to 3 to 4 days.

What is the difference between oven-ready and regular lasagna noodles?

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.

A close up image of a chicken lasagna roll on a serving spoon.

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:

Chicken Lasagna Roll Ups – Amira’s Pantry