Chicken Alfredo Lasagna Roll Ups
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
10 roll ups
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Calories
450 kcal
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Course
Main Course
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Cuisine
American
Chicken Alfredo Lasagna Roll Ups
Description
This recipe starts by cooking lasagna noodles until just al dente, laying them flat to dry before spreading a filling made from shredded chicken combined with ricotta cheese, salt, Italian seasoning, onion powder, and garlic powder. A tablespoon of Alfredo sauce tops each portion of filling before rolling the noodles from the covered end. Rolled noodles are arranged seam side down in a baking dish with Alfredo sauce beneath and poured over the rolls. The dish is topped with shredded mozzarella and Parmesan cheese before baking in a 350°F oven.
Baking allows the sauce and cheese to meld, creating a creamy, cheesy exterior while the chicken-ricotta filling stays moist and flavored with herbs and spices. The layered textures include tender pasta, cheesy sauce, and a rich filling with savory seasoning. Fresh parsley adds a subtle herbaceous note on top.
This recipe makes a complete entrée and can serve as a made-ahead dish. It requires cooked chicken, either from breasts or rotisserie, to ensure the filling is tender and flavorful. Additional noodles can be cooked extra to replace any that break during preparation.
For best handling, lay noodles on parchment paper to prevent sticking. The balance of cheeses and Alfredo sauce keeps the roll ups creamy but not heavy. Serve this dish warm as a hearty family meal.
Ingredients
- 10 lasagna noodles
- 3 cups chicken shredded (see note, cooked
- 16 ounces ricotta cheese
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups Alfredo sauce divided
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan Cheese shredded
- parsley chopped, for garnish, fresh
Instructions
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain, lay the noodles out on a flat surface, and pat dry with paper towels. (I suggest using a piece of parchment paper).
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, stir together the shredded chicken, ricotta cheese, salt, Italian seasoning, onion powder, and garlic powder until well combined.
- Spread about 3 ounces of the chicken mixture (1/3 to 12/ cup) over each noodle, being sure to leave 1/3 of each noodle bare. Drizzle 1 tablespoon of Alfredo sauce over the chicken filling on each noodle.
- Starting at the cover end of each noodle, roll them up toward the bare end until they're all rolled up.
- Add 1/2 cup of Alfredo sauce to the bottom of a 9x13 baking dish. Place each lasagna roll up into the casserole dish seam side down. Pour the remaining 1 1/2 cups of Alfredo sauce over the lasagna roll ups. Top with shredded mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
- Remove from the oven and let rest for 5 minutes. Sprinkle chopped parsley over the top before serving warm with extra sauce drizzled over the top, if desired.
Notes
- Use cooked shredded chicken from either 1 pound of chicken breasts or a rotisserie chicken, removing skin and bones.
- Prepare extra lasagna noodles in case some break during cooking or handling.
- Lay cooked noodles on parchment paper to prevent sticking and facilitate rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10roll ups
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1 roll up | |
| Calories | 450kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 29g | 58% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 112mg | 37% |
| Sodium | 938mg | 39% |
| Potassium | 238mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 340mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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