Chicken Alfredo Lasagna Roll Ups

A spatula scooping up a lasagna roll up.

Creamy, cheesy, and incredibly satisfying, these Chicken Alfredo Lasagna Roll Ups take everything you love about classic white lasagna and turn it into a fun, easy-to-serve dinner option.

Course Entree

Cuisine American

Keyword 30 minute meal, chicken lasagna, chicken pasta, lasagna

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 543kcal

Author Wendie Williams

Ingredients

12 lasagna noodles uncooked (12 noodles)

For The Alfredo Sauce

4 tablespoons butter
3 cloves garlic minced
2 tablespoons all purpose flour
2 1/2 cups heavy cream
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1/8 teaspoon nutmeg
1 ½ cups parmesan cheese grated
¼ teaspoon red pepper flakes
Fresh parsley

For the Filling

2 cups cottage cheese
2 large eggs
2 cups mozzarella cheese shredded and divided
3 cups rotisserie chicken cut into bite-sized pieces

Instructions

Preheat the oven to 375 degrees spray a 9x13 baking dish with non stick cooking spray.
Bring a large pot of water to boil, add some salt and your lasagna noodles . Cook just until al dente according to the pkg directions. Drain your noodles and drizzle a little oil over the top to prevent them from sticking. It helps to lay them out flat on a piece of parchment paper to cool.
Heat a large skillet on medium high heat and add the butter, once butter is melted add in the minced garlic and cook for 30 seconds then add in the flour and cook 1-2 minutes.
Pour in the heavy cream, Italian seasoning, garlic powder, salt, pepper, nutmeg, and red pepper flakes and whisk until combined. Let simmer 2-3 minutes until it starts to thicken.
Reduce the heat and whisk in the Parmesan cheese until smooth. Turn off the heat.
Spread 1 cup of sauce into the bottom of the baking dish and set aside.
In a large bowl add the cottage cheese, eggs 1 ½ cup mozzarella cheese and chicken and mix until combined and set aside
Place a lasagna noodle on a cutting board and add a heaping 1/3 cup of filling down the noodle. Roll up the noodle and place it into the prepared baking dish. Repeat until done.
Spoon the rest of the alfredo over the top of the rolled noodles and add the remaining mozzarella cheese on top.
Bake uncovered for 20-25 minutes
Let it rest for 5 minutes and serve!

Notes

Store leftovers in an airtight container for 3-4 days.

Freeze for later: assemble, cover well, and freeze unbaked for up to 2 months—thaw overnight before baking.

Nutrition