Chicken Alfredo Lasagna Rolls



Chicken Alfredo Lasagna Rolls are a delightful twist on traditional lasagna, combining the creamy goodness of Alfredo sauce with the hearty flavors of chicken and spinach, all wrapped up in convenient, single-serving rolls. These rolls are perfect for a family dinner, a potluck, or even meal prepping for the week. They’re rich, flavorful, and surprisingly easy to make. Follow this detailed recipe to create a dish that will impress your family and friends.


For the Alfredo Sauce:

  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)

For the Lasagna Rolls:

  • 12 lasagna noodles
  • 2 cups cooked chicken, shredded (rotisserie chicken works well)
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 cups fresh spinach, chopped (or 1 cup thawed frozen spinach, well-drained)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Cook the Lasagna Noodles:
    • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and lay the noodles flat on a baking sheet to prevent sticking.
  2. Prepare the Alfredo Sauce:
    • In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
    • Slowly whisk in the heavy cream and bring to a gentle simmer. Reduce the heat and stir in the Parmesan cheese until melted and smooth.
    • Season with salt, pepper, and a pinch of nutmeg (if using). Remove from heat and set aside.
  3. Prepare the Filling:
    • In a large bowl, combine the shredded chicken, ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, chopped spinach, egg, Italian seasoning, salt, and pepper. Mix until well combined.
  4. Assemble the Lasagna Rolls:
    • Preheat your oven to 375°F (190°C).
    • Spread a thin layer of Alfredo sauce in the bottom of a 9×13-inch baking dish.
    • Lay a lasagna noodle flat on a clean surface. Spread about 2-3 tablespoons of the chicken mixture evenly over the noodle. Roll it up from one end to the other.
    • Place the roll seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling.
  5. Top and Bake:
    • Pour the remaining Alfredo sauce over the lasagna rolls, making sure they are all covered.
    • Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the top.
    • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
  6. Serve:
    • Garnish with fresh chopped parsley and serve hot.

Tips and Hacks

  • Time-Saver: Use store-bought Alfredo sauce if you’re short on time, though homemade adds a richer flavor.
  • Make-Ahead: Assemble the lasagna rolls the night before and refrigerate. Just pop them in the oven when you’re ready to bake.
  • Rotisserie Chicken: Using rotisserie chicken can save a lot of time and adds a great depth of flavor.
  • Spinach Substitute: If you’re not a fan of spinach, try using kale or even finely chopped broccoli.
  • Freezing: These lasagna rolls freeze well. Assemble and place them in a freezer-safe dish, cover tightly, and freeze. To bake, thaw in the refrigerator overnight and follow the baking instructions.
  • Extra Creaminess: Add a dollop of cream cheese to the Alfredo sauce for an extra creamy texture.
  • Portion Control: Individual rolls are great for portion control, making it easy to serve and reheat leftovers.

Enjoy these delicious Chicken Alfredo Lasagna Rolls as a comforting and satisfying meal that’s sure to become a favorite in your recipe collection!


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