Introduction
Imagine the comforting flavors of chicken alfredo baked into convenient, individual pasta rolls. These Chicken Alfredo Lasagna Rollups deliver creamy, cheesy goodness in every bite, but come together faster than a traditional layered lasagna. They are perfect for a special weeknight dinner that feels impressively homemade.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 6 lasagna noodles (cooked)
- 3 cups shredded chicken
- 1½ cups ricotta cheese
- 2 tablespoons Italian seasoning
- 1 tablespoon minced garlic
- 1 cup parmesan cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 15 ounces jar of alfredo sauce (divided)
- parsley to taste for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- In a large bowl, combine the shredded chicken, ricotta cheese, Italian seasoning, minced garlic, and ½ cup of the parmesan cheese. Mix until well combined.
- Lay out the cooked lasagna noodles on a clean surface. Spread an even layer of the chicken and ricotta mixture over each noodle, covering it completely.
- Carefully roll up each noodle from one end to the other to form a tight roll.
- Spread about ½ cup of the alfredo sauce into the bottom of the prepared baking dish. Place the rollups seam-side down in the dish.
- Pour the remaining alfredo sauce over the top of the rollups, then sprinkle with the remaining ½ cup of parmesan cheese and the 1 cup of mozzarella cheese.
- Bake, uncovered, for 20-25 minutes, or until the cheese is melted and bubbly.
- Let cool for 5 minutes, then garnish with chopped parsley before serving.
Variations
- Herb Swap: For a different flavor profile, use an equal amount of a single dried herb like basil or oregano in place of the Italian seasoning blend.
- Spicy Kick: Add a pinch of red pepper flakes to the chicken and cheese filling before rolling.
- Single-Serve Style: Bake the rollups in individual ramekins for a stylish, portion-controlled presentation.
- Crispy Top: Finish under the broiler for the last 1-2 minutes of baking for an extra golden-brown cheese crust.
Tips for Success
- Cook the lasagna noodles until they are just al dente to prevent them from becoming too soft and tearing when you roll them.
- To prevent a watery filling, be sure your shredded chicken is well-drained if using pre-cooked chicken from a broth or can.
- Use a sharp serrated knife to cleanly cut the baked rollups in half for serving without squishing them.
- Let the rollups rest for 5 minutes after baking; this allows the filling to set slightly, making them easier to serve.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover the entire dish with foil and reheat in a 350°F oven for 15-20 minutes.
FAQ
Can I use no-boil lasagna noodles?
No, this recipe requires pre-cooked, pliable traditional lasagna noodles to roll properly. No-boil noodles are too stiff and will not work.
Can I make these ahead of time?
Yes, you can assemble the rollups in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
What’s the best way to cook the lasagna noodles?
Cook them in a large pot of well-salted boiling water according to package directions. Lay them flat on a parchment-lined sheet pan or a clean kitchen towel after draining to prevent sticking.
Can I freeze Chicken Alfredo Lasagna Rollups?
Yes, assemble and bake them as directed. Let them cool completely, then wrap the dish tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.
Can I use a homemade alfredo sauce?
Absolutely. Any 15-ounce equivalent of your favorite alfredo sauce will work perfectly in this recipe.
What can I use instead of ricotta?
While not exactly the same, small-curd cottage cheese (drained) can be used as a direct substitute for ricotta in this recipe.