Chicken Alfredo Lasagna Rollups

chicken alfredo lasagna rollup being lifted out of pan.

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4 from 1 vote

These cheesy, creamy chicken alfredo lasagna rollups are a fun twist on classic comfort food. Makes 12 servings.

Prep Time40

Cook Time35

Total Time1 15

Course: Main Course

Keyword: chicken alfredo lasagna rollups, Winter

Servings: servings

Calories: 745kcal

Author: Katie

Ingredients

Lasagna Rollups

12 lasagna noodles (you will need 12 good noodles, but get extra in case some break while cooking)
3 ½ cups Alfredo Sauce (see ingredients below)
3 cups chicken (diced and cooked - rotisserie chicken works great)
2 ¾ cups mozzarella cheese freshly grated divided
1 cup ricotta cheese
½ cup Parmesan cheese freshly grated
2 tablespoons chopped fresh parsley divided
¾ teaspoon garlic salt
½ teaspoon dried oregano
¼ teaspoon pepper

Alfredo Sauce

¾ cup butter
2 teaspoons freshly minced garlic
½ teaspoon chicken bouillon base such as Better than Bouillon
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon coarsely ground black pepper
2 ½ cups heavy whipping cream
1 ¼ cups chicken broth
1 ¾ cups freshly grated parmesan cheese

Instructions

Make alfredo sauce. In a 12-inch skillet or Dutch oven, melt ¾ cup butter on medium-low heat. Add the minced garlic and cook for one minute. Whisk in the bouillon and flour. Add ½ teaspoon of salt and pepper. Slowly add broth and cream, whisking to combine ingredients. Gradually whisk in the 1 ¾ cups Parmesan, adding a handful at a time once the Parmesan cheese is melted and cooked into sauce. Keep sauce on the lowest heat setting on the stove, whisking occasionally to keep the sauce combined. It will continue to thicken as it sits.
Preheat oven. Preheat the oven to 350 degrees Fahrenheit.
Cook and cool lasagna noodles. Bring a large pot of water to a boil and cook the lasagna noodles according to package directions. Carefully drain and use tongs to lay the lasagna noodles flat on baking sheets lined with parchment paper to cool. Choose the best 12 noodles for the rollups, discarding any extra that may have tears or not lie flat.
Set aside some alfredo sauce. Remove 1 cup of alfredo sauce and set aside to cool for a few minutes while you make the filling.
Make filling. In a medium-sized bowl, combine chicken, 1 ¼ cups shredded mozzarella cheese, ricotta cheese, Parmesan cheese, 1 tablespoon parsley, garlic salt, oregano, and pepper. Add the cup of alfredo sauce that was set aside.
Line bottom of pan with sauce. Spread ½ cup of the Alfredo sauce from the skillet onto the bottom of a 9x13 pan.
Fill noodles. Spread ⅓ cup of the chicken mixture evenly over one noodle. Roll up the noodle and place the filled, rolled lasagna noodle in the prepared pan, seam side down. Repeat for each noodle, using ⅓ cup of mixture each time.
Cover noodles. Pour the remaining Alfredo sauce (about 2 cups) over the rollups and sprinkle with the remaining 1 ½ cups Mozzarella cheese (about 2 tablespoons over each rollup).
Bake. Cover lasagna with aluminum foil and bake for 20 minutes. Remove the foil and bake for 15 minutes longer. Place lasagna under the broiler for 2-3 minutes to brown the tops of the lasagna rolls if desired. Remove the lasagna from the oven and sprinkle with the remaining tablespoon of chopped fresh parsley. Let the lasagna sit for 5 minutes before serving.

Notes

Use freshly grated parmesan cheese and mozzarella cheese. Not only do they taste better, but they melt better. Packaged pre-shredded cheese contains additives and preservatives that prevent cheese from melting as well.
If the Alfredo sauce seems a little thin after adding all the parmesan cheese, allow it to continue to simmer for an additional 5-10 minutes, whisking occasionally, and it will thicken.

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