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Chicken Alfredo Lasagna Roll Ups - Creamy, Comforting, and Easy

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 12 lasagna noodles, cooked to al dente
  • 2 cups cooked chicken, shredded or finely chopped (rotisserie works well)
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella, divided
  • 1/2 cup grated Parmesan, plus more for topping
  • 1 large egg
  • 2 cups fresh spinach, chopped (optional but recommended)
  • 1 tablespoon fresh parsley, minced (plus extra for garnish)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried Italian seasoning
  • Salt and black pepper, to taste
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups whole milk (or half-and-half for extra richness)
  • 1/2 cup heavy cream
  • 3/4 cup freshly grated Parmesan
  • Pinch of nutmeg (optional)
  • Salt and black pepper, to taste

Method
 

  1. Cook the noodles. Bring a large pot of salted water to a boil. Cook lasagna noodles until just al dente, about 8–9 minutes. Drain and lay flat on parchment or lightly oiled foil so they don’t stick.
  2. Make the Alfredo sauce. In a medium saucepan, melt butter over medium heat. Add garlic and cook 30–60 seconds until fragrant. Whisk in flour and cook 1 minute. Slowly whisk in milk and cream. Simmer 3–4 minutes until slightly thickened. Stir in Parmesan, nutmeg, salt, and pepper. Remove from heat.
  3. Mix the filling. In a bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, spinach, parsley, garlic powder, onion powder, Italian seasoning, salt, and pepper. Fold in the chicken until evenly distributed.
  4. Preheat and prep the pan. Heat oven to 375°F (190°C). Spread 1 cup of Alfredo sauce over the bottom of a 9x13-inch baking dish.
  5. Assemble the roll ups. Spread about 1/4 cup of filling evenly over each noodle, leaving a small border at the ends. Roll up gently from the short end. Place seam-side down in the sauced baking dish.
  6. Sauce and top. Spoon remaining Alfredo sauce over the roll ups. Sprinkle the remaining 1/2 cup mozzarella and a bit more Parmesan on top.
  7. Bake. Cover loosely with foil and bake 20 minutes. Uncover and bake 8–10 more minutes until bubbly and lightly golden.
  8. Rest and serve. Let sit 5–10 minutes to set. Garnish with fresh parsley and extra Parmesan. Serve warm.