Chicken Alfredo Lasagna Rollups

Introduction

You get all the decadent flavor of chicken alfredo in a fun, individual portion with these rollups. They are incredibly easy to assemble and bake up beautifully bubbly and golden. This is the perfect recipe for a comforting weeknight dinner that feels special.

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

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. In a medium bowl, combine the shredded chicken, ricotta cheese, Italian seasoning, minced garlic, and 1/2 cup of the parmesan cheese.
3. Spread about 1/2 cup of the alfredo sauce into the bottom of the prepared baking dish.
4. Lay a cooked lasagna noodle flat. Spread a generous portion of the chicken and cheese mixture evenly along the length of the noodle. Roll the noodle up tightly from one end to the other. Place the rollup seam-side down in the baking dish. Repeat with the remaining 5 noodles.
5. Pour the remaining alfredo sauce evenly over the top of the rollups.
6. Sprinkle the shredded mozzarella and remaining 1/2 cup of parmesan cheese over the sauce.
7. Bake for 18-20 minutes, or until the cheese is melted and the sauce is bubbling.
8. Garnish with chopped parsley before serving.

Variations

• Pre-Cook Prep: Assemble the rollups a day ahead, cover, and refrigerate. Add 5-10 minutes to the bake time when cooking from cold.
• Broil Finish: For a deeper golden crust, broil the rollups for the final 1-2 minutes of cooking, watching carefully to prevent burning.
• Individual Servings: Bake each rollup in its own small, oven-safe ramekin for a personalized presentation.
• Herb Swap: Substitute the dried Italian seasoning with a mix of fresh basil and oregano for a brighter flavor.

Tips for Success

• Ensure your cooked lasagna noodles are patted dry to prevent a watery filling and sauce.
• For easier shredding, use the meat from a store-bought rotisserie chicken.
• Let the rollups sit for 5 minutes after baking; this allows them to set slightly for cleaner serving.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions until heated through.

FAQ

1. Can I use no-boil lasagna noodles?

It’s not recommended for this recipe. The rollup technique works best with pre-cooked, pliable noodles.

2. My ricotta mixture seems wet. Is that okay?

Yes, the mixture will be moist. Just be sure your chicken isn’t holding excess liquid, and pat your cooked noodles dry before assembling.

3. Can I freeze the rollups?

Yes. Assemble them in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

4. What’s the best way to shred the chicken?

Using two forks to pull the meat apart works well. For a quicker method, you can also use a stand mixer with the paddle attachment on low speed.

5. Do I have to use jarred alfredo sauce?

The recipe is written for convenience with jarred sauce, but you can absolutely substitute it with 15 ounces of your favorite homemade alfredo sauce.

6. Can I make this vegetarian?

Yes, simply omit the chicken and add an extra 1/2 cup of ricotta and some sautéed spinach to the filling mixture.