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Chicken Alfredo Lasagna Roll Ups

This Chicken Alfredo Lasagna Roll Ups recipe is the perfect hybrid of our favorite pasta dishes! it combines creamy Alfredo sauce with chicken and peas made with lasagna noodles in a unique way.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 1220 kcal
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

alfredo filling
  • 4 cups shredded chicken
  • 1 cup frozen peas, thawed
  • 6 tablespoons unsalted butter
  • 12 ounces thinly sliced shiitake mushrooms
  • 3 garlic cloves, minced
  • 1/2 small yellow onion, diced
  • 3 ½ cups heavy cream
  • 8 ounces grated parmesan, divided
assembly
  • 16 dry lasagna sheets (with fluted edges), boiled

Instructions

    Cup of Yum
  1. Preheat oven to 375˚F.
  2. Pour chicken and peas into a large mixing bowl and toss together.
  3. Place 1 ½ tablespoons butter in a large skillet and place over medium-high heat. Add mushrooms and saute for 2 to 3 minutes. Season with salt and pepper and add to the chicken and peas.
  4. Add remaining butter to the skillet and add garlic and onions and sauté for 2 to 3 minutes.
  5. Pour cream into the mixture and lower the heat to medium-low and simmer. Season with salt and pepper and continue to simmer until the cream reduces by ½ cup, 6 to 7 minutes.
  6. Once the cream has reduced begin whisking in Parmesan, ½ ounce at a time, until all about 6 ounces of Parmesan has been added and the sauce is smooth.
  7. Season with salt and pepper and continue to simmer the sauce until it thickens enough to coat the back of a wooden spoon, 4 to 6 minutes.
  8. Reserve 2 cups of the alfredo sauce and pour the remaining sauce over the chicken and pea mixture and fold together. Adjust seasonings.
  9. To assemble: Pour 1 cup alfredo sauce into the bottom of an 8”x8” baking dish and set aside. Pace a cooked lasagna sheet onto a clean surface and top with a layer of the creamy chicken mixture.
  10. Tightly roll the lasagna sheet up completely. Carefully place it into the prepared baking dish, spiral side-up. Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish. Drizzle roll ups with remaining alfredo sauce.
  11. Sprinkle the top of the dish with the half of the remaining Parmesan and place baking dish in the oven for about 25 minutes. Remove from oven, top with remaining Parmesan and allow the dish to cool slightly. Serve.

Notes

  • Makes 12 roll ups
  • *To Freeze Ahead: Once half of Parmesan is sprinkled over roll-ups (in step 11) tightly wrap in foil and place in the freezer. To serve, remove lasagna from freezer and bake, covered in foil, for 40 minutes. Remove foil, then continue to bake for an additional 10 to 12 minutes. Remove from oven and sprinkle with remaining Parmesan.

Nutrition Information

Calories 1220kcal (61%) Carbohydrates 70g (23%) Protein 53g (106%) Fat 81g (125%) Saturated Fat 48g (240%) Cholesterol 324mg (108%) Sodium 714mg (30%) Potassium 782mg (22%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 2941IU (59%) Vitamin C 12mg (13%) Calcium 551mg (55%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1220

% Daily Value*

Calories 1220kcal 61%
Carbohydrates 70g 23%
Protein 53g 106%
Fat 81g 125%
Saturated Fat 48g 240%
Cholesterol 324mg 108%
Sodium 714mg 30%
Potassium 782mg 17%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 2941IU 59%
Vitamin C 12mg 13%
Calcium 551mg 55%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.