These Chicken Alfredo Lasagna Rolls are creamy, cheesy, and so delicious made with homemade Alfredo sauce, cooked chicken, and three different types of cheese. Great make ahead meal and pure comfort food the entire family will love!
We just love all different ways of making lasagna. Check out our meatless Lasagna Roll Ups, low carb Zucchini Lasagna Rolls, and Chocolate Lasagna for dessert!
We took our popular chicken alfredo recipe and converted it into lasagna rolls! These Chicken Alfredo Lasagna Roll Ups are extra cheesy, creamy, and crazy delicious made with our homemade alfredo sauce, cooked chicken, and three different types of cheese. Guaranteed to please the entire family!
This is a great recipe for using any rotisserie chicken you might have leftover or you can make baked chicken breast and cut it up into small pieces. These rolls can be made and eaten right away or frozen for an even easier weeknight dinner later on.
9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
3 cups shredded Mozzarella, or cheese of your choice
Spray an 8×8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.