Introduction
Imagine the rich, creamy comfort of chicken alfredo, rolled up into neat, elegant pasta bundles. These Chicken Alfredo Lasagna Rollups deliver all that flavor in a fun, single-serving format that’s perfect for both family dinners and entertaining. You get layers of cheesy chicken filling, savory alfredo sauce, and a golden, bubbly cheese topping in every bite.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 rollups
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 inch baking dish.
- In a large mixing bowl, combine the shredded chicken, ricotta cheese, Italian seasoning, minced garlic, and 1/2 cup of the shredded parmesan cheese. Mix until thoroughly combined.
- Spread about 1/2 cup of the alfredo sauce onto the bottom of the prepared baking dish.
- Lay a cooked lasagna noodle flat on a clean surface. Spread a generous scoop of the chicken and ricotta mixture evenly along the length of the noodle.
- Carefully roll the noodle up from one short end to the other. Place the rollup seam-side down in the baking dish. Repeat with the remaining 5 noodles.
- Pour the remaining alfredo sauce evenly over the top of the rollups.
- Sprinkle the shredded mozzarella cheese and the remaining 1/2 cup of parmesan cheese over the sauce.
- Bake, uncovered, for 20 minutes, or until the cheese is melted and the sauce is bubbly around the edges.
- Remove from the oven and let cool for 5 minutes. Garnish with parsley before serving.
Variations
- Spinach Add-In: Squeeze all the water out of a 10-ounce box of frozen chopped spinach and mix it into the chicken and ricotta filling.
- Grilled Chicken: Use grilled chicken breast instead of plain shredded chicken for a smokier flavor.
- Individual Servings: Assemble each rollup in a small, oven-safe ramekin for a cute, portion-controlled presentation.
- Crispy Top: Broil the dish for the final 1-2 minutes of cooking to get a deeply golden, crispy cheese crust.
Tips for Success
- Cook the lasagna noodles just to al dente; they will continue to soften in the oven and over-cooked noodles can tear when rolling.
- Use a spoon or a small spatula to spread the filling evenly and all the way to the edges of the noodle for a more uniform rollup.
- Let the rollups rest for 5-10 minutes after baking. This allows the filling to set slightly, making them easier to serve.
- For easier cleanup, lay out the cooked noodles on a sheet of parchment paper instead of directly on the counter.
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 single servings until heated through, though the oven method preserves the texture best.
FAQ
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 5-10 minutes to the baking time if going straight from the fridge to the oven.
Can I use no-boil lasagna noodles?
No, this recipe requires pre-cooked noodles. No-boil noodles typically need more liquid and a longer bake time, which this recipe isn’t designed for.
Can I use a homemade alfredo sauce?
Absolutely! A homemade sauce will taste wonderful. Just ensure you have about 15 ounces (or roughly 1 ¾ cups) ready to use.
How can I ensure the rollups don’t come apart when serving?
A sharp knife or a careful slide of your spatula will help. Letting them rest after baking is the most important step to keep them intact.
Can I freeze these rollups?
What can I use instead of ricotta?
Cottage cheese is the closest substitute. For a smoother texture, blend it in a food processor or with an immersion blender before mixing it in.