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Enjoy this chicken Alfredo lasagna roll ups recipe any weeknight since it’s simple to make! They’re so comforting, fun to assemble, and deliciously cheesy.
If you prefer a tomato-based sauce, I think you’ll like my Lasagna Roll Ups instead.
Why you’ll love it
My readers have been raving over my Creamy Chicken Lasagna, so I figured it was time to make basically a simplified version of it to save a little effort if you’re craving a cozy pasta dish on a busy weeknight. This lasagna rolls recipe uses store-bought shortcuts to make life a whole lot easier. No shame in that.
Using three kinds of cheese means even the pickiest eaters will love these chicken lasagna roll ups. They’re also one of those dinners you can actually get the kids involved in helping to make. Assembling the individual lasagna parcels is kinda fun and soothing!
What you’ll need
- Lasagna noodles – the uncooked variety found in the dry pasta aisle
- Parmesan, ricotta, and mozzarella – our cheesy trio. Always grate your own parm from a block, and I highly recommend whole milk ricotta since it’s creamier and less crumbly.
- Chicken – for convenience I’m using rotisserie chicken
- Italian seasoning – my pantry is always stocked with this versatile and flavorful dried herb blend. It conveniently comes all in a single jar.
- Alfredo sauce – I like Classico, but Rao’s is another great option. Use your favorite kind.
Can I make lasagna roll ups ahead of time?
- You can make these a day ahead. Assemble them up until the step just before they’re put in the oven. Cover and refrigerate overnight, then let it warm up on the counter for 30 minutes or so before baking. Bake according to recipe directions, but you may need to add a little more time to ensure they’re hot in the middle.
How to make chicken Alfredo lasagna roll ups
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat your oven to 375F. Cook the lasagna noodles al dente. Drain but don’t rinse them. Lay them flat on foil or parchment paper. In a large prep bowl, add the parmesan, ricotta, 1 cup of the mozza, the chicken and Italian seasoning, half the jar of Alfredo, and salt & pepper. Stir to combine.
Pat dry the noodles with a paper towel if they’re a bit wet. Add the cheesy chicken mixture to each one, spreading on an equal amount. Roll each of them up. Place them in a greased baking dish seam-side down.
Spoon the rest of the Alfredo sauce on top of the rolls. Add the remaining mozzarella over top. Bake, uncovered, until melty and hot. If desired, you can carefully broil to get the cheese nice and golden!
- Timing for this recipe is for regular lasagna noodles (not the oven-ready kind). Our kitchen has only tested this recipe as written.
- I don’t rinse the lasagna noodles after draining them as the starch makes them more sticky and they roll up and hold together much easier.
- I find these to have plenty of sauce, but if you want extra sauce, use a 19 oz. jar of Alfredo sauce instead of the suggested 15 oz. size.
Substitutions and variations
- If you prefer to use Homemade Alfredo Sauce, you can use my recipe, but you may want to double it so you have enough for this recipe. It makes around 1.5 cups while this recipe calls for 15 oz, which is closer to 2 cups.
- I used rotisserie chicken, but other cooked chicken would be fine too. Try my Instant Pot Shredded Chicken or Easy Baked Chicken Breast.
- Some Cooked Bacon would be delicious mixed into the filling or sprinkled on top.
- You could add some thawed frozen spinach to the cheese mixture. Just be sure to thoroughly squeeze the water out.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
What to serve with chicken lasagna roll ups
- Since it’s a pretty rich dish, I recommend serving a big salad alongside it. Try mixed greens with my Homemade Balsamic Dressing, or go all out and make a big Caesar salad with my 10 Minute Caesar Dressing.
- Breadsticks, a dinner roll, or Garlic Bread are other fantastic options to round out this hearty family meal for pasta night.
Leftovers and storage
- Store leftover lasagna rolls for 3-4 days in the fridge in airtight container. If they dry out a bit, add a splash more jarred Alfredo sauce if necessary.
- Reheat in the microwave on low in 30-second intervals until warmed through, or try reheating in a saucepan over a low heat. Creamy sauces can separate, so don’t reheat on too high of a heat or for too long. If you have lots left over, reheat in the oven in the same casserole dish you baked them in.
- I don’t recommend freezing these due to the dairy content, and the cooked pasta texture will change.
I hope you’ll enjoy this decadent and cheesy lasagna roll-ups recipe! If the post didn’t answer your question, talk to me in the comments. I’d love it if you left a review. You can also find me on Instagram.
Chicken Alfredo Lasagna Roll Ups
- 8 uncooked lasagna noodles
- 1 cup freshly grated parmesan cheese
- 1 cup ricotta cheese whole milk recommended
- 3 cups mozzarella divided
- 2 cups cooked chicken (I used rotisserie) shredded
- 1/2 teaspoon Italian seasoning
- 1 (15 ounce) jar Alfredo sauce divided
- Salt & pepper to taste
- Preheat your oven to 375F and move the rack to the top third of the oven.
- In a large pot (trust me, a small pot doesn't work so well), cook the lasagna noodles al dente according to package directions. Once they're cooked, drain them (don't rinse them), and as soon as they're cool enough to handle, lay them flat (beside each other, not overlapping) on a piece of parchment paper or foil.
- Meanwhile, spray the bottom of a 9×13 baking dish with cooking spray (I use Pam) or grease it with a little bit of olive oil.
- To a prep bowl, add the parmesan, ricotta, 1 cup of the mozzarella, chicken, Italian seasoning, half the jar of the Alfredo sauce, and a little salt & pepper. Stir together until combined.
- If the lasagna noodles are a bit wet still, pat them dry with paper towel. Spread an equal amount of the cheese mixture onto each noodle, and then roll them up one-by-one (I roll them away from myself). As you go along, add each roll-up to the baking dish (seam side down), and repeat until all 8 noodles are done.
- Spoon the rest of the Alfredo sauce over top of the rolls, and then sprinkle the remaining mozzarella over top.
- Bake, uncovered, for 20 minutes or until hot and bubbly. Optional: broil to brown the cheese, but watch it carefully so it doesn't burn.
- Some of the prep time is counted within the cook time since you can do other steps while the pasta is cooking.
- 1-2 roll-ups/person is a typical portion size, especially if they’re served with something else.
- See blog post for more tips and process photos.
Nutrition information is automatically calculated, so should only be used as an approximation.
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