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Chicken Alfredo Lasagna Roll-Ups Recipe

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4.7 from 629 reviews

Chicken Alfredo Lasagna Roll Ups combine tender lasagna noodles with a creamy homemade Alfredo sauce, shredded rotisserie chicken, and a cheesy cottage cheese filling. This comforting casserole is rolled individually for easy serving and baked to golden perfection, making it an ideal dish for family dinners or meal prep.

Ingredients

Scale

Lasagna Noodles

  • 12 lasagna noodles uncooked

Alfredo Sauce

  • 4 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 2 1/2 cups heavy cream
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups Parmesan cheese, grated
  • 1/4 teaspoon red pepper flakes
  • Fresh parsley (for garnish)

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

  1. Preheat the oven: Preheat the oven to 375 degrees F and lightly spray a 9×13 baking dish with non-stick cooking spray to prevent sticking and allow easy cleanup.
  2. Cook the noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just al dente according to package directions. Drain the noodles and drizzle with a little oil to prevent sticking. Lay them flat on parchment paper to cool.
  3. Make the Alfredo sauce: Heat a large skillet over medium-high heat and melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the flour and cook for 1-2 minutes to form a roux.
  4. Add liquids and seasonings: Slowly pour in the heavy cream while whisking. Add Italian seasoning, garlic powder, salt, black pepper, nutmeg, and red pepper flakes. Let the sauce simmer for 2-3 minutes until it thickens slightly.
  5. Finish the sauce: Reduce heat and whisk in the Parmesan cheese until the sauce is smooth and creamy. Turn off the heat.
  6. Prepare baking dish: Spread 1 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish.
  7. Mix the filling: In a large bowl, combine the cottage cheese, eggs, 1 1/2 cups shredded mozzarella cheese, and rotisserie chicken pieces. Mix until fully incorporated.
  8. Assemble roll ups: Place one lasagna noodle on a cutting board. Spoon a heaping 1/3 cup of the chicken cheese mixture along the length of the noodle. Roll up the noodle tightly and place it seam side down in the baking dish. Repeat with remaining noodles and filling.
  9. Add sauce and cheese on top: Spoon the remaining Alfredo sauce over the rolled noodles and sprinkle the remaining 1/2 cup mozzarella cheese evenly on top.
  10. Bake: Bake uncovered in the preheated oven for 20-25 minutes, until bubbly and golden on top.
  11. Rest and serve: Let the lasagna roll ups rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • To freeze, assemble the roll ups, cover tightly, and freeze unbaked for up to 2 months. Thaw overnight in the refrigerator before baking.
  • Use rotisserie chicken for convenience, or substitute with cooked shredded chicken breast.
  • For a lighter sauce, substitute half and half for heavy cream but expect a thinner sauce.
  • Letting the lasagna rest after baking helps the sauce thicken and makes cutting easier.

Keywords: Chicken Alfredo, Lasagna Roll Ups, comfort food, baked pasta, creamy Alfredo sauce, rotisserie chicken recipe, easy dinner

Find it online: https://busyrecipe.com/chicken-alfredo-lasagna-roll-ups-recipe/