Chicken Alfredo Lasagna Rolls

A shortcut recipe with amazing flavor, these Chicken Alfredo Lasagna Rolls are a tasty and amazing dinner recipe that you will want to make over and over again.

I’m a huge fan of lasagna, what I’m not a huge fan of is all the preparation and layering that it takes.

Say hello to these Chicken Alfredo Lasagna Rolls. Lasagna Rolls are one recipe we have been making for years.

Some nights you just get a little lazier and want to do something quicker but have the same flavor and these are exactly it.

They are one of my favorite pasta recipes along with one of my favorite dinnertime recipes.

Everything comes together in less than 40 minutes and serves the whole family. How could you ask for better?

The process of making these are much easier as well and everyone can just scoop up a roll or two and devour.

If you’ve been looking for a new way to eat your lasagna, you need to make these Chicken Alfredo Lasagna Rolls pronto!

Some of my other favorite pasta recipes we have on our site include: Cheesy Beef and Shells, French Onion Pasta and Chicken Spaghetti.

WHY THIS RECIPE WORKS:

• With easy to find ingredients and prep, these come together in no time.
• Other additions can be added to your filling if you want a heartier meal.
• These serve a larger crowd as they are filling so no need to double unless you are wanting to serve a party.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Lasagna noodles, cooked
Alfredo sauce
Ricotta cheese
Egg
Salt
Pepper
Nutmeg
Parsley, plus more for garnish
Shredded chicken
Freshly shredded mozzarella cheese
Freshly shredded parmesan cheese

HOW TO MAKE CHICKEN ALFREDO LASAGNA ROLLS, STEP BY STEP:

1. Preheat the oven to 375 degrees F and spray a 9×13-inch baking dish with cooking spray.
2. Add 1 cup of the alfredo sauce to the bottom of the pan and spread evenly. 
3. In a large mixing bowl, mix 1 cup of the alfredo sauce, ricotta, egg, salt, pepper, nutmeg, parsley, 1 cup of the mozzarella cheese, parmesan cheese, and chicken until combined. 
4. Lay the lasagna noodles on a flat surface, not overlapping. 
5. Spoon the mixture on top of the noodles evenly and roll up.
6. Place in the baking dish, seam side down until all rolls are filled and placed in the pan. 
7. Spoon the remaining sauce over the top of the rolls followed by the remaining 1 ½ cups mozzarella cheese.
8. Bake, uncovered for about 18-22 minutes until bubbly.
9. Sprinkle with more parsley, if desired and serve warm.

CAN I ADD ANY VEGETABLES TO THIS RECIPE?

If you want to slip in some vegetables you can absolutely do that. We like to add broccoli the most to this recipe.

You can also add some greens like spinach, which does really make this tasty as well.

Just add what you think would taste good, the two I named are what we use most often. Just make sure that your broccoli is cut and cooked before adding.

WILL HOMEMADE ALFREDO SAUCE WORK?

You can use a homemade alfredo sauce in place of jarred. You will need about 2 ½-3 cups of sauce.

If you make a homemade sauce the sauce will likely separate when reheated so I prefer making it with a jarred sauce.

CAN I MAKE THIS VEGETARIAN?

Absolutely! You can leave out the chicken and make it meat free and instead add in some of the vegetables above.

CAN THIS BE MADE AHEAD OF TIME?

Yes, and I love meals that you can do that with. Make ahead by completing the recipe up until sprinkling the cheese on top. Cover with plastic wrap and refrigerate until baking, up to 3 days in advance.

Sprinkle it with cheese before baking. You will need to bake an additional 15-20 minutes additional time if baking straight from the fridge. If the top begins to brown, cover with foil.  

HOW TO STORE:

This recipe can be stored in the pan covered with foil or in an airtight container in the refrigerator for up to 3 days.

You can also freeze these, to do that let cool completely. You can place in a single layer in a freezer container where they will keep frozen for up to 3 months. 

Also you can freeze before baking. Place in a freezer safe container before adding the mozzarella cheese on top where it will keep for up to 3 months.

To defrost the frozen after baking, remove to the refrigerator until thawed and then reheat in the microwave.

To defrost the frozen before baking, thaw in the refrigerator overnight, top with mozzarella cheese and bake for an additional 10-15 minutes longer than instructed in the recipe.

TIPS AND TRICKS:

• If you want the top of the cheese to brown a bit you can turn the broiler on at the end for 3-4 minutes, watching carefully. 
• You can use a homemade alfredo sauce in place of jarred. You will need about 2 ½-3 cups of sauce. If you make a homemade sauce the sauce will likely separate when reheated so I prefer making it with a jarred sauce.
• I prefer to cook my noodles in salted water. Do not overcook the noodles. They will continue to bake in the oven.
• Don’t rinse in hot water, just drain and lay on a paper towel and pat dry. If you let them sit clumped together while making the filling they will stick together. 
• This can be frozen before or after baking, see above on how to do that.
• Make this vegetarian by omitting the chicken and add vegetables instead.
• Freshly shredded cheese melts nicer than pre shredded cheese.

When it comes to a tasty dinnertime meal that the whole family can enjoy, you absolutely cannot go wrong with these Chicken Alfredo Lasagna Rolls.

If you like this recipe you might also like:

• Lasagna Rolls (original)
• Skillet Lasagna
• Tortellini Carbonara
• Sloppy Joe Casserole

If you’ve tried these CHICKEN ALFRDO LASAGNA ROLLS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!