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Delicious Chicken Alfredo Lasagna Roll Ups served on a plate with fresh herbs.

Chicken Alfredo Lasagna Roll Ups

Delicious and comforting Chicken Alfredo Lasagna Roll Ups, combining creamy Alfredo sauce and tender noodles filled with cheese and chicken—perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Noodles and Filling
  • 12 pieces lasagna noodles, uncooked Consider using whole wheat for a healthier option.
  • 2 cups cottage cheese Substitute with ricotta for a richer texture.
  • 2 large eggs Can use flax eggs for a plant-based option.
  • 2 cups mozzarella cheese, shredded Replace with provolone for a different flavor.
  • 3 cups rotisserie chicken, shredded Feel free to use leftover grilled chicken.
Sauce Ingredients
  • 4 tablespoons butter Olive oil works well for a dairy-free version.
  • 3 cloves garlic, minced Garlic powder is a good substitute.
  • 2 tablespoons all-purpose flour Consider gluten-free flour if needed.
  • 2.5 cups heavy cream Half-and-half is a lighter option.
  • 1 teaspoon Italian seasoning Fresh herbs elevate the flavor.
  • 0.5 teaspoon garlic powder Can skip if you prefer less garlic.
  • 1 teaspoon salt Adjust according to taste.
  • 0.5 teaspoon black pepper Substitute with white pepper for a milder flavor.
  • 0.125 teaspoon nutmeg Skip if unavailable, but enhances warmth.
  • 1.5 cups parmesan cheese, grated Nutritional yeast can replace this for a vegan option.
  • 0.25 teaspoon red pepper flakes Adjust based on your preference.
Garnish
  • to taste fresh parsley Use basil for an Italian touch.

Method
 

Preparation
  1. Preheat the oven to 350°F and spray a 9x13 baking dish with non-stick cooking spray.
  2. Bring a large pot of salted water to boil and add lasagna noodles. Cook for 8-10 minutes until al dente. Drain and drizzle with a bit of oil to prevent sticking.
  3. In a large bowl, combine cottage cheese, eggs, 1.5 cups mozzarella cheese, and shredded chicken. Mix until smooth and set aside.
Sauce Preparation
  1. In a large skillet over medium-high heat, melt butter. Add minced garlic and cook for 30 seconds.
  2. Mix in the flour and cook for 1-2 minutes until lightly golden.
  3. Gradually pour in the heavy cream, followed by Italian seasoning, garlic powder, salt, pepper, nutmeg, and red pepper flakes. Whisk until combined and let simmer for 2-3 minutes until it begins to thicken.
  4. Reduce heat and whisk in the parmesan cheese until melted and creamy.
Assembling and Baking
  1. Spread 1 cup of sauce into the bottom of the prepared baking dish.
  2. Place a lasagna noodle on a cutting board and add a heaping 1/3 cup of filling down the noodle. Roll it tightly and place it seam-side down into the baking dish. Repeat until completed.
  3. Pour the remaining Alfredo sauce over the rolled noodles, topping with the last of the mozzarella cheese.
  4. Bake uncovered for 20-25 minutes. Let it rest for 5 minutes before serving.

Notes

Avoid forgetting to oil the noodles to prevent sticking, and don’t overcook them. Let the dish sit after baking to meld flavors together.