These chicken Alfredo lasagna roll ups are everything I love about traditional lasagna and chicken Alfredo, simply rolled up instead! Ready in less than an hour with 30 minutes of hands-off time, I always appreciate the ease and simplicity of this weeknight dinner recipe. My whole family loves these lasagna roll ups!
Tips for Success
To prevent the noodles from tearing, make sure to cook the noodles just to al dente – if the noodles are too soft, they can easily break. Rinsing the noodles under cold water will also prevent them from sticking to each other, which can lead to breaking. I always like to make a couple of extra noodles just in case! To make vegetarian lasagna roll ups, simply omit the chicken from the filling, add sautéed spinach or roasted broccoli to the filling, or use the filling recipe from these spinach stuffed shells. Place the roll ups seam-side down in the baking dish to keep them intact while they bake. To make ahead, prepare the recipe through step 5. Cover and place in the refrigerator for up to 24 hours. When ready to bake, remove from the refrigerator and continue with step 6. You may need to add a few minutes to the bake time as this dish will be chilled. After 20 minutes in the oven, remove the foil so the roll ups get toasty and golden brown. For crispy cheese, broil the roll ups after baking for 2-3 minutes.
How to Store and Reheat
Store leftover chicken alfredo lasagna roll ups in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 20-30 minutes, or until warmed through.
Serving Suggestions
I love to serve these cheesy chicken lasagna roll ups with some homemade garlic bread, a Caesar salad, and lemon Parmesan roasted broccoli. Yum!
How to Make Chicken Alfredo Lasagna Roll Ups Step by Step
Boil the Noodles: Preheat your oven to 350°F. Spray the bottom of a 9×13-inch casserole dish with nonstick spray. Spread a thin layer of Alfredo sauce (from a 15-ounce jar) on the bottom of the dish and set aside. Cook 12 lasagna noodles to al dente according to package directions. Drain and rinse the noodles with cold water to prevent sticking. Mix the Filling: In a large bowl, mix half of the remaining Alfredo sauce with 4 cups of shredded cooked chicken, ½ cup of freshly shredded mozzarella cheese, ¼ cup of freshly grated Parmesan cheese, 1 teaspoon of garlic powder, ½ teaspoon of lemon zest, and ½ teaspoon of Italian seasoning. Roll the Noodles: Place the noodles on a clean work surface and dry any water off with a paper towel. Divide the chicken mixture evenly over the noodles, then roll each one up. Place the rolls, seam side down, in the prepared dish. Bake the Roll Ups: Pour the rest of the Alfredo sauce evenly over the rolls, then top with the remaining 1½ cups of shredded mozzarella and ¼ cup of grated Parmesan. Cover the dish with aluminum foil. Bake for 20 minutes, remove the foil, and bake for an additional 10 minutes until the chicken is warmed through and the cheese is melted. Broil the Roll Ups: For extra crispy cheese, broil for the last 2-3 minutes of cook time. Garnish with fresh parsley, serve, and enjoy.
