White Chicken Lasagna Roll Ups
User Reviews
4.7
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Prep Time
45 mins
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Cook Time
45 mins
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Additional Time
15 mins
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Total Time
1 hr 45 mins
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Servings
9
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Calories
632 kcal
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Course
Main Course
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Cuisine
Italian
White Chicken Lasagna Roll Ups
Description
This recipe begins by soaking traditional lasagna noodles in hot water to soften them for rolling. The filling combines ricotta, mozzarella, Parmesan, egg, chopped spinach, cooked shredded chicken, diced bacon, herbs like basil and chives, garlic, and black pepper. The Alfredo sauce is made by melting butter, sautéing garlic, then melting cream cheese into milk, Parmesan, Italian seasoning, and white wine without overcooking.
Assembling involves spreading the filling on noodles, rolling them up, and arranging them in a baking dish lined with the Alfredo sauce. The assembled roll ups bake at 350°F until cooked through and sauce is bubbly. The combination results in tender pasta with a rich, creamy, garlicky sauce enveloping savory chicken and cheese filling.
These roll ups can be refrigerated up to five days or frozen for four months, reheated gently to preserve texture and moisture. Using high-quality cheeses and whole milk improves creaminess and flavor. Frozen spinach is preferred for convenience and moisture control. Bacon adds a smoky element but can be omitted for a milder dish. Fresh herbs contribute brightness balanced by the richness.
Ingredients
Alfredo Sauce
- ½ cup butter unsalted
- 3 cloves garlic finely minced
- 8 ounces cream cheese brick style, do not use lite or reduced fat
- ¾ milk 2% may be substituted, whole
- 1 cup Parmesan Cheese finely shredded
- ½ teaspoon Italian seasoning
- ½ cup white wine Chardonnay, Pinot Grigio, Sauvignon Blanc; low or reduced sodium chicken broth may be substituted, dry
Lasagna Roll Ups
- 10 lasagna noodles do not use no-boil noodles, use traditional
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese divided, shredded
- ½ cup Parmesan Cheese finely shredded
- 1 egg large
- 1 cup spinach from a package of frozen that has thawed, squeezed as dry as possible
- 2 cups chicken shredded, cooked
- 6 lices Bacon diced small, cooked
- 2 tablespoon pesto optional
- 1 tablespoon basil finely chopped (or 1 1/2 teaspoon dried basil, fresh
- 1 tablespoon chive finely chopped (finely minced green onion may be substituted, fresh
- 4 to 5 cloves garlic finely minced
- ½ teaspoon black pepper freshly ground
Instructions
- Place the lasagna noodles in a 9x13-inch casserole or baking dish, cover with very hot tap water, and let them soak for 30 minutes before using. Tip - You will likely only have enough filling mixture for 8 to 9 roll ups, but in case of breakage or something going wrong with a noodle, better to have an extra or two.
Alfredo Sauce
- To a large skillet, add the butter and heat to melt it over medium-high heat.
- Add the garlic and cook for 1 minute, stirring constantly.
- Add the cream cheese, milk, and stir until melted and combined.
- Add the Parmesan cheese, Italian seasoning, wine, and stir until melted and just bubbling, then the skillet off the heat and set it aside. Do NOT continue to cook it after this point because dairy proteins don't like to be overcooked.
Lasagna Roll Ups
- Preheat oven to 350F.
- To a large mixing bowl, add the ricotta, 1 1/2 cups mozzarella, Parmesan, egg, and stir to combine.
- Add the spinach, chicken, bacon, optional pesto, basil, chives, garlic, pepper, and mix well to combine; set aside.
- After the noodles have soaked, remove them from the water, and lay them flat on a clean kitchen countertop.
- Dry out the 9x13-inch baking dish and then spray it well with cooking spray; set aside.
- Spread out a layer of the filling mixture ¼-inch thick down the length of one noodle and roll it up.
- Place it in put seam side down in the 9-in by 13-in baking dish. Repeat the process with remaining noodles, placing them evenly around the pan. You may only have enough filling for 8 or 9 noodles, and that is fine as you soaked a couple extra just in case of breakage; discard those.
- Evenly pour the alfredo sauce over all the roll ups, making sure there are no dry spots on any of them.
- Evenly sprinkle the remaining 1/2 cup mozzarella over the tops. Tip - If you are making ahead, stop at this point, cover tightly with plastic wrap, and refrigerate for up to 24 hours.
- When you are ready to bake, cover the pan with foil, making a tent or domed area in the middle so that it's tight enough around the perimeter of the pan but with a domed tent-like space in the middle.
- Bake for 25 minutes.
- Remove from the oven, remove the foil, and baked for about 20 additional minutes, or until bubbling and cheese is lightly browned. Keep an eye on it starting at 15 minutes, as all ovens cook differently, all cheese browns differently, etc. and you don't want to burn it at this point.
- Remove from the oven at let stand 15 minutes before serving.
Notes
- Use whole milk or 2% milk and full-fat cream cheese and cheeses for best texture and flavor; avoid lite or reduced-fat versions.
- Rotisserie chicken simplifies preparation, but cooked shredded chicken also works.
- Frozen spinach is preferred for ease and moisture control; if using fresh, blanch and dry thoroughly before adding.
- Fresh herbs can substitute dried; pesto adds optional herbal depth but can be omitted.
- Store roll ups airtight in the refrigerator up to five days or freeze for up to four months; reheat gently in microwave or low-temperature oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 632kcal | 32% |
| Carbohydrates | 31g | 10% |
| Protein | 32g | 64% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 153mg | 51% |
| Sodium | 759mg | 32% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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