Ever feel like your weeknight dinner needs a serious glow-up? Enter Chicken Alfredo Lasagna Rolls, the ultimate mash-up of creamy pasta and cozy lasagna—minus the hours of layering and endless prep. These rolls swap traditional tomato sauce for rich Alfredo, cutting your assembly time by nearly 20%, and delivering all the indulgence of a classic Dinner Recipes With Alfredo Sauce without the fuss. Ready to roll? Let’s dive in!
Why You’ll Love This Twist on Lasagna Alfredo
- Time-Saver Alert: Using Lasagna Noodles rolled around the filling means less layering and more eating—hello, Quick Lasagna Recipe Easy Dinners!
- Flavor Bomb: Creamy Alfredo meets tender chicken and three cheeses, so every bite tastes like a restaurant-quality Alfredo Lasagna Recipe at home.
- Customizable: Switch out chicken for spinach or mushrooms for a veggie spin, or add diced jalapeño for a “kick-me” nod to Chicken Jalapeno Casserole.
Gather Your Gear & Ingredients
- 12 lasagna noodles (regular, whole wheat, or gluten-free; your call)
- 2 cups shredded rotisserie chicken (or leftover poached chicken)
- 2 cups ricotta cheese (or cottage cheese for a lighter riff)
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups Alfredo sauce (homemade or store-bought)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Substitution Station:
• Veggie version? Swap chicken for sautéed spinach or mushrooms.
• Slim it down with low-fat cheese and a light Alfredo sauce.
Step-by-Step: From Pot to Plate
- Prep the Noodles
Bring a large pot of salted water to a boil. Cook your lasagna noodles until just al dente (8–10 minutes), then drain and lay them flat on a clean towel—no sticking, no stress. - Mix the Filling
In a bowl, stir together shredded chicken, ricotta, 1 cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Aim for a creamy, dreamy mixture. - Roll ’Em Up
Spoon a little Alfredo sauce on the bottom of a greased 9×13-inch pan. Lay one noodle flat, dollop ~¼ cup of filling at one end, and roll tightly. Place each roll seam-side down. Repeat until your pan is packed. - Sauce & Cheese
Pour the remaining Alfredo sauce evenly over the rolls. Sprinkle with the last cup of mozzarella. - Bake to Perfection
Preheat oven to 375°F. Cover with foil and bake 25 minutes. Remove foil and bake 15–20 more, until cheese bubbles and turns golden. - Garnish & Serve
Let the rolls rest for 5 minutes, then sprinkle with fresh parsley. Grab a fork and dig into this saucy delight!
Pro Tips & Tricks
- Don’t Skimp on Sauce: Generous coverage keeps your rolls extra moist—nobody likes dry edges!
- Rest Before Serving: Waiting a few minutes helps everything set, making for cleaner slices.
- Spice It Up: Add a pinch of red pepper flakes to the filling for a sly jalapeño punch.
Serving Suggestions
Pair your Lasagna Alfredo rolls with:
- A crisp Caesar or mixed greens salad
- Garlic breadsticks or a crusty baguette
- Steamed veggies tossed in olive oil and lemon
Want more ideas? Try swirling in sun‑dried tomatoes or dolloping on a bit of marinara for a fun mash‑up!
Make‑Ahead & Leftovers
- Assemble Ahead: Roll and cover your pan, then refrigerate overnight. Bake fresh when you’re ready.
- Storing: Keep leftover rolls in an airtight container in the fridge for up to 3 days.
- Freezing: Stack individual rolls in a freezer‑safe dish. Thaw overnight and bake as directed.
FAQs
Q1: Can I use no-boil noodles?
Yes! Just spread a little extra sauce under the rolls so they hydrate properly.
Q2: How can I make this vegetarian?
Swap chicken for sautéed spinach or mushrooms—hello, meat‑free Lasagna Recipe With Cream Cheese!
Q3: What if I don’t have Alfredo sauce?
No worries—stir 2 cups heavy cream, 2 tablespoons butter, 1 cup Parmesan, and a pinch of nutmeg over low heat until smooth.
There you have it: a soul‑soothing twist on lasagna that cuts down on prep and turns your dinner into a creamy, cheesy masterpiece. Whether you call it Chicken Lasagna Recipe Easy or your new favorite Dinner Ideas Alfredo, these lasagna rolls are here to make weeknight meals feel like a special occasion. Ready to give them a whirl? Let us know how they turn out!
Print
Creamy Chicken Alfredo Lasagna Rolls – Dinner Recipes With Alfredo Sauce
- Total Time: 1 hour 30 minutes
Ingredients
- 12 lasagna sheets
- 2 cups shredded cooked chicken
- 2 cups ricotta cheese
- 1 cup grated Parmesan
- 2 cups shredded mozzarella
- 3 cups creamy Alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt & freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Add lasagna sheets and cook until just tender (al dente). Drain, then arrange the noodles flat on a clean kitchen towel to cool slightly.
- Whip up the filling:
- In a mixing bowl, stir together the shredded chicken, ricotta, 1 cup of mozzarella, Parmesan, garlic powder, Italian seasoning, and a pinch each of salt and pepper. Mix until smooth and well combined.
- Build the roll‑ups:
- Preheat your oven to 375°F. Spread a thin layer of Alfredo sauce over the bottom of a 9×13‑inch baking dish. Lay one noodle on your work surface, spoon about ¼ cup of the chicken‑cheese mixture along one edge, then roll the noodle up tightly. Place the roll seam‑side down in the prepared dish. Repeat with remaining noodles and filling.
- Top and bake:
- Pour the remaining Alfredo sauce over the assembled rolls, then sprinkle the top with the leftover mozzarella. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 15–20 minutes, until the cheese is melted and bubbling.
- Garnish & enjoy:
- Let the rolls rest for a few minutes, then scatter chopped parsley over the top. Serve warm straight from the pan.
Notes
Storage Tips
- Keep fresh: Store any leftovers, covered, in the refrigerator for up to 3 days.
- Make‑ahead: Assemble the roll‑ups, cover tightly, and freeze for up to 3 months. Bake from frozen—just add about 10 extra minutes to the baking time.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner