One of my friends was raving about Chicken Alfredo Lasagna Roll Ups that she made for dinner. She said they were super easy to make and her whole family loved them. I was SOLD! That is the kind of dinner that I need this time of year when life is so busy with school, work, Christmas shopping and other activities. I used the already ‘off the bone’ package of rotisserie chicken that Costco sells, but you could make a batch of this instant pot chicken (start with frozen breasts) .
These Chicken Alfredo Lasagna Roll Ups came together quickly and were actually really fun to make! I used one jar of Alfredo sauce but if you like more sauce, use two jars or make a batch of your own Alfredo sauce!
After they were done baking, I put them under the broiler for a minute to get that nice golden brown top !
My friend was right, everyone loved this dish! I actually doubled the recipe and froze a full pan for another night! I love doing that! Cook once but eat twice!
Stoneware pan for baking these in, found here.
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Chicken Alfredo Lasagna Roll Ups
Description
Chicken Alfredo Lasagna Roll Ups are easy to make and wonderfully delicious. Everyone will love this creamy flavorful recipe!
Ingredients
- 12 lasagna noodles
- 14.5 oz jar Alfredo Sauce (another jar if you like it more saucy)
- 2 cups cooked shredded chicken
- 1/2 cup grated parmesan
- 1 cup ricotta cheese or cottage cheese
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic salt
- 2 c. shredded mozzarella cheese
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- In a large pot (need lots of room), cook the lasagna noodles al dente according to package directions. Once they’re cooked, drain them but no need to rinse them. When cool enough to handle, lay them flat, not touching ,on a piece of parchment paper or foil.
- Meanwhile, spray the bottom of a 9×13 baking dish with cooking spray or grease it with a little bit of olive oil.
- In a medium sized bowl, add the parmesan, ricotta (or cottage cheese), 1 cup of the mozzarella, chicken, Italian seasoning, garlic salt, and half the jar of the Alfredo sauce. Stir together until combined.
- If the lasagna noodles are a bit wet still, pat them dry with paper towel. Spread an equal amount of the chicken mixture onto each noodle, and then roll them up one-by-one. Add each roll-up to the baking dish (seam side down), and repeat until all 12 noodles are done.
- Spoon the rest of the Alfredo sauce over top of the rolls, and then sprinkle the remaining mozzarella over top.
- Bake, uncovered, for 20 minutes or until hot and bubbly. Optional: broil to brown the cheese, but watch it, they will burn, if your not careful.
Hi Carol,
I froze them after stuffing and rolling up the lasagna noodles (no sauce or cheese on top). Then when I was ready to use them, I took them out of the freezer to defrost in the fridge. Before baking I poured on the Alfredo sauce and topped with cheese. Baked according to recipe. Enjoy!!
What are freezer directions? Bake fiest & freeze? Freeze befire baking? Freeze after msking rollups but before assembling in pan, so you don’t freeze the sauce?
I thought there was a problem freezing diahes with a cream sauce?
Rachel
Thank you so much for pointing that out!! Good catch! I just added the parmesan. I am sorry I left that out–it adds a lot of yummy flavor! I hope you enjoy this recipes as much as we do! xoxo
Just curious, it says add the Parmesan and step four but I don’t see Parmesan in the ingredients.