I’m excited to share my version of Chicken Alfredo Lasagna Rolls—a creamy, cheesy twist on traditional lasagna that’s easier to prep and irresistibly delicious.
Why I’ll Love This Recipe
I love how this dish combines the rich creaminess of Alfredo sauce with tender chicken and melted cheeses, all rolled into neat, flavorful bundles. It’s visually appealing and simplifies traditional layered lasagna, making serving easier and prep faster—I usually save about 20% of the prep time compared to typical lasagna. Plus, I can customize it with whole-wheat noodles or extra veggies to suit my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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12 lasagna noodles (whole wheat or gluten‑free if I prefer)
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2 cups cooked chicken, shredded (rotisserie chicken works great)
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2 cups ricotta cheese (I’ve subbed cottage cheese for a lighter version)
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1 cup grated Parmesan cheese
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2 cups shredded mozzarella cheese
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3 cups Alfredo sauce (homemade or store‑bought)
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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Salt and pepper to taste
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Fresh parsley, for garnish
Directions
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I preheat the oven to 375 °F (190 °C) and coat a 9×13-inch baking dish with a thin layer of Alfredo sauce.
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I boil the lasagna noodles until al dente (about 8–10 minutes), drain, and lay them flat to cool.
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In a large bowl, I mix the shredded chicken, ricotta, 1 cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper until creamy and well combined.
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I spread about ¼ cup of the chicken mixture on one end of each noodle, roll them tightly, and place them seam-side down in the baking dish.
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I pour the remaining Alfredo sauce over the rolls and sprinkle the remaining mozzarella on top.
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I cover the dish with foil and bake for 25 minutes, then uncover and bake an additional 15–20 minutes until the cheese is bubbly and golden.
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I let it cool for a few minutes, then garnish with fresh parsley before serving.
Servings and timing
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Servings: About 6 servings (assuming 2 rolls per person)
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Prep time: Around 10–15 minutes to boil noodles and assemble
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Cook time: Approximately 40–45 minutes total (25 minutes covered + 15–20 minutes uncovered)
Variations
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Vegetarian twist: Replace chicken with sautéed spinach or mushrooms—or both—for a veggie-packed alternative.
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Healthier version: Use whole-wheat noodles, low-fat cheeses, and light Alfredo sauce to reduce calories and fat.
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Extra flavor: Add a sprinkle of red pepper flakes for heat or fresh herbs like basil or oregano for brightness.
Storage / reheating
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Storage: I store leftovers in an airtight container in the fridge for up to 3 days. If they seem a bit dry, I drizzle a bit more Alfredo sauce before reheating.
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Reheating: I reheat in the oven at about 350 °F until warmed through, which keeps the texture and flavor intact.
FAQs
Can I assemble these rolls ahead of time?
Yes—I often prepare them, cover the dish, and refrigerate for up to 24 hours. When I’m ready, I just bake as directed—maybe adding a few minutes if they’re cold.
Can I freeze the lasagna rolls?
Absolutely—I freeze them either baked or unbaked. If unbaked, I assemble them in a disposable pan, wrap tightly, and freeze for up to 4 months. To bake, I thaw overnight and follow the baking steps. If I freeze baked rolls, I reheat in a 350 °F oven until hot and bubbly.
How do I prevent the noodles from tearing?
I make sure to cook them al dente and let them cool slightly. Laying them flat and working gently when spreading the filling helps them stay intact.
Can I use homemade Alfredo sauce?
Yes, homemade works wonderfully—I just make sure there’s at least 3 cups total to coat the rolls well so they stay moist.
What’s the ideal amount of sauce to avoid dryness?
I use a full 3 cups of Alfredo sauce (about a jar and a half). I pour a layer on the bottom, spread the rest over the rolls before baking, and even drizzle more when reheating if needed.
Conclusion
I find these Chicken Alfredo Lasagna Rolls to be such a comforting and versatile family favorite. I love how they’re easier to manage than layered lasagna, full of creamy, cheesy goodness, and perfect for meal prep or freezing. I hope you enjoy them as much as I do—serve them with
Print
Chicken Alfredo Lasagna Rolls
- Total Time: 55–60 minutes
- Yield: 6 servings (12 rolls)
- Diet: Halal
Description
Creamy Chicken Alfredo Lasagna Rolls: tender noodles wrapped around a ricotta–chicken filling, smothered in silky Alfredo and molten mozzarella—an easier, tidy twist on classic lasagna.
Ingredients
12 lasagna noodles (regular, whole-wheat, or gluten-free)
2 cups cooked chicken, shredded (rotisserie works great)
2 cups ricotta cheese (or cottage cheese for lighter)
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
3 cups Alfredo sauce (homemade or store-bought)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Spread 1 cup Alfredo sauce in the bottom of a 9×13-inch (23×33 cm) baking dish.
- Cook lasagna noodles in salted boiling water until al dente (8–10 minutes). Drain and lay flat on parchment or a lightly oiled sheet to cool.
- In a large bowl, stir together chicken, ricotta, Parmesan, 1 cup mozzarella, garlic powder, Italian seasoning, salt, and pepper until creamy and well combined.
- Assemble rolls: Spread about 1/4 cup filling over each noodle from end to end. Roll up snugly and place seam-side down in the prepared dish.
- Top & bake: Pour remaining 2 cups Alfredo over the rolls, then sprinkle the remaining 1 cup mozzarella on top. Cover tightly with foil and bake 25 minutes.
- Uncover and bake 15–20 minutes more, until bubbly and lightly golden. Rest 5–10 minutes, garnish with parsley, and serve.
Notes
Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate. Add 5–10 minutes to bake time if going in cold.
Freeze: Freeze baked or unbaked (tightly wrapped) up to 4 months. Thaw overnight; bake or reheat at 350°F (175°C) until hot.
No tearing tips: Cook noodles al dente, drain well, and lay flat to cool before spreading filling.
Sauce insurance: Use the full 3 cups to keep rolls moist; drizzle extra when reheating if needed.
Variations: Swap chicken for sautéed spinach and/or mushrooms; add red pepper flakes, basil, or oregano for extra pop.
Lighter version: Whole-wheat noodles + low-fat cheeses + light Alfredo.
Gluten-free: Use GF noodles and a GF Alfredo.
- Prep Time: 10–15 minutes
- Cook Time: 40–45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 rolls
- Calories: 760
- Sugar: 6 g
- Sodium: 1180 mg
- Fat: 33 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 155 mg
