I rolled up Chicken Alfredo Lasagna Roll Ups with frozen broccoli and Wildtree’s Alfredo Extraordaire, doubled the skimpy filling and topped them with minced parsley so they freeze perfectly and actually convince picky eaters to ask for seconds.

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I’m obsessed with Chicken Alfredo Lasagna Roll Ups because they hit that cheesy, saucy spot I crave after a long week. I adore the gooey center, the way Alfredo sauce pools under browned edges, and the melty top of shredded mozzarella that strings when you pull a piece.

And yes, a little green helps in there. This is Cheesy Chicken Lasagna Roll Ups done unpretentiously, rich, slightly messy, totally kid-approved.

I make it when I need something that feels like a treat but feeds a crowd without drama. No fuss, all flavor, trust me.

Every bite is totally worth it.

Ingredients

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Lasagna noodles: the pasta canvas, chewy or tender based on boiling.
Cooked shredded chicken: the protein punch, easy and comforting.
Ricotta cheese: creamy binder, make extra because you’ll thank yourself.
Mozzarella: melty, gooey pull that makes every bite satisfying.
Parmesan: nutty salt finish, small but mighty.
Egg: keeps the filling together so it’s not runny.
Garlic: a little kick, not overpowering when minced.
Broccoli: green veggie, adds texture and actual nutrition.
Alfredo sauce: creamy sauce base, pick store bought or lighter swap.
Salt and pepper: tiny tweaks that make everything taste right.
Fresh parsley or basil: bright color and fresh herb pop.
Olive oil or butter: adds richness, drizzle if you want.

Ingredient Quantities

12 no boil or regular lasagna noodles (if regular, you’ll boil em)

2 cups cooked shredded chicken (rotisserie is easiest)

1 1/2 to 2 cups ricotta cheese (make a double batch of the filling and you wont regret it)

1 1/2 cups shredded mozzarella, plus 1/2 cup more for topping

1/2 cup grated Parmesan cheese

1 large egg (to bind the ricotta filling)

1 to 2 cloves garlic, minced

1 to 1 1/2 cups frozen chopped broccoli, thawed and squeezed dry so it isnt watery

2 cups Alfredo sauce (store bought or Wildtree Alfredo Extraordaire for a healthier swap)

Salt and freshly ground black pepper, to taste

1 to 2 tablespoons chopped fresh parsley or basil for color on top

1 tablespoon olive oil or melted butter (optional, if you want a little richness)

How to Make this

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1. Preheat oven to 375 F. If you are using regular lasagna noodles, boil them in salted water until al dente, drain and lay flat on a towel so they dont stick; if you use no boil, skip the boiling and just separate the noodles.

2. In a large bowl combine ricotta, 1 1/2 cups mozzarella, grated Parmesan, the egg, minced garlic, a pinch of salt and some fresh cracked black pepper; stir until smooth. If you want extra richness stir in the tablespoon of olive oil or melted butter.

3. Fold the shredded cooked chicken and the thawed, well squeezed dry frozen chopped broccoli into the ricotta mixture. Taste and adjust seasoning; reviewers say double the filling is smart if you like more filling so consider making extra.

4. Lightly spread about 1/2 cup of Alfredo sauce in the bottom of a 9×13 baking dish (use store bought or Wildtree Alfredo Extraordaire for a healthier swap).

5. Working with one noodle at a time, spread about 1/3 to 1/2 cup of the filling in a thin even layer over the noodle, leaving a small border at the ends; roll up tightly from one short end to the other and place seam side down in the prepared dish.

6. Repeat until you have 10 to 12 roll ups and they fit snugly in the dish; if you made a double batch of filling you may get more rolls or extra filling for topping.

7. Pour the remaining Alfredo sauce evenly over the top of the roll ups, sprinkle the remaining 1/2 cup mozzarella over everything and any extra Parmesan you like.

8. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake another 10 to 12 minutes until the cheese is bubbly and lightly golden.

9. Let rest 5 minutes before serving so the filling sets. Sprinkle the chopped fresh parsley or basil on top for color and finish with a grind of black pepper.

10. To freeze: assemble the rolls in a freezer safe dish, cover tightly and freeze; bake from frozen at 375 F adding about 20 to 30 minutes, keep covered until the last bake stage then uncovered until bubbly.

Equipment Needed

1. 9×13 inch baking dish — for assembling and baking the roll ups
2. Large pot and colander — to boil regular lasagna noodles and drain them (skip the pot if using no boil)
3. Large mixing bowl and rubber spatula or wooden spoon — to mix the ricotta filling smooth
4. Cutting board and chef knife — for chopping parsley or basil and any trimming of chicken
5. Box grater or shredder and measuring cups/spoons — to grate Parmesan and measure cheeses and liquids
6. Clean kitchen towel or cooling rack — to lay boiled noodles flat so they dont stick
7. Aluminum foil and oven mitts — to cover while baking and handle the hot dish safely
8. Small bowl and fork — to beat the egg and toss small ingredients, also good for tasting and seasoning adjustments

FAQ

Q: Can I make this ahead and reheat it later? A: Yes. Assemble the rolls, cover tightly and refrigerate up to 24 hours, or freeze for up to 2 months. If refrigerated, bake straight from the fridge, add 5 to 10 minutes to bake time. If frozen, thaw in the fridge overnight first or bake covered at 350 F until hot, about 45 to 60 minutes.

Q: Do I have to use no boil noodles? A: No. Either works. If you use regular noodles boil them until al dente, drain and lay flat on a sheet to cool before spreading the filling. No boil noodles save time but might need a little extra sauce so they dont dry out.

Q: Can I use something other than broccoli or skip the veg? A: Sure. Spinach, mushrooms, or roasted red peppers all work great. If you skip veg, add a bit more ricotta or chicken so the rolls dont seem empty. Just make sure whatever you add is cooked and well drained so you dont end up with a soggy bake.

Q: How do I prevent the rolls from falling apart when I pick them up? A: Don’t overfill and press the filling gently to stick it to the noodle. A thin layer of sauce on the baking dish helps the rolls grip the pan. Let the dish rest 10 minutes after baking so they set up before serving.

Q: Can I make this vegetarian or use different protein? A: Yes. Swap the chicken for cooked Italian sausage, ground turkey, or use roasted veggies and extra cheese for a vegetarian version. For a lighter option use shredded rotisserie turkey or a mix of cottage cheese and ricotta.

Q: Any tips for extra flavor or creaminess? A: Mix a little melted butter or olive oil into the ricotta, add an extra egg white for fluff, stir in some garlic powder or Italian seasoning, and use a good quality Alfredo. A quick broil for 1 to 2 minutes at the end browns the top nicely but watch it so it doesnt burn.

Chicken Alfredo Lasagna Roll Recipe Substitutions and Variations

12 lasagna noodles: swap for no-boil manicotti or jumbo pasta shells, gluten free lasagna sheets, or sheets of cooked eggplant for a lower carb twist
2 cups cooked shredded chicken: use shredded rotisserie turkey, canned chicken (drain it well), or cubed firm tofu for a vegetarian option
1 1/2 to 2 cups ricotta cheese: try small curd cottage cheese (pulse a few seconds in a blender for smoother texture), mascarpone for extra creaminess, or softened cream cheese thinned with a splash of milk
2 cups Alfredo sauce: sub with jarred Alfredo or a quick homemade white sauce (butter, flour, milk, grated Parmesan), plain béchamel with extra cheese, or a lighter Greek yogurt + milk + Parmesan mix

Pro Tips

1. Make the filling the day before and chill it overnight. It firms up and is way easier to spread into neat rolls, plus flavors meld better. If it seems thick out of the fridge, stir in a tablespoon of milk or a little Alfredo to loosen it.

2. If using regular noodles, rinse them briefly under cool water after boiling and lay them on a slightly damp towel. That stops them from sticking and keeps them pliable so they won’t tear when you roll. No-boil noodles need a light brush of sauce so they don’t soak up everything from the rolls.

3. Squeeze the thawed broccoli like crazy. Even a little extra water will make the filling runny and the lasagna watery. If you want extra texture, lightly sauté the broccoli for a minute to remove more moisture and get a bit of color.

4. Don’t skimp on seasoning. Ricotta can be bland so taste the filling before you add the chicken. Add a pinch more salt, pepper and some garlic or Italian seasoning if it needs life. A small splash of lemon juice brightens the whole dish if it feels flat.

5. For prettier, less messy baking, place the rolls seam-side down and pack them snugly so they support each other. Cover with foil for the first bake so the cheese melts without burning, then remove foil to brown the top. Let it rest at least 5 minutes after baking so the filling sets and your slices hold together.

Chicken Alfredo Lasagna Roll Recipe

Recipe by Sarah level

0.0 from 0 votes

I rolled up Chicken Alfredo Lasagna Roll Ups with frozen broccoli and Wildtree's Alfredo Extraordaire, doubled the skimpy filling and topped them with minced parsley so they freeze perfectly and actually convince picky eaters to ask for seconds.

Servings

servings

Calories

733

kcal

Equipment: 1. 9×13 inch baking dish — for assembling and baking the roll ups
2. Large pot and colander — to boil regular lasagna noodles and drain them (skip the pot if using no boil)
3. Large mixing bowl and rubber spatula or wooden spoon — to mix the ricotta filling smooth
4. Cutting board and chef knife — for chopping parsley or basil and any trimming of chicken
5. Box grater or shredder and measuring cups/spoons — to grate Parmesan and measure cheeses and liquids
6. Clean kitchen towel or cooling rack — to lay boiled noodles flat so they dont stick
7. Aluminum foil and oven mitts — to cover while baking and handle the hot dish safely
8. Small bowl and fork — to beat the egg and toss small ingredients, also good for tasting and seasoning adjustments

Ingredients

12 no boil or regular lasagna noodles (if regular, you'll boil em)
2 cups cooked shredded chicken (rotisserie is easiest)
1 1/2 to 2 cups ricotta cheese (make a double batch of the filling and you wont regret it)
1 1/2 cups shredded mozzarella, plus 1/2 cup more for topping
1/2 cup grated Parmesan cheese
1 large egg (to bind the ricotta filling)
1 to 2 cloves garlic, minced
1 to 1 1/2 cups frozen chopped broccoli, thawed and squeezed dry so it isnt watery
2 cups Alfredo sauce (store bought or Wildtree Alfredo Extraordaire for a healthier swap)
Salt and freshly ground black pepper, to taste
1 to 2 tablespoons chopped fresh parsley or basil for color on top
1 tablespoon olive oil or melted butter (optional, if you want a little richness)

Directions

Preheat oven to 375 F. If you are using regular lasagna noodles, boil them in salted water until al dente, drain and lay flat on a towel so they dont stick; if you use no boil, skip the boiling and just separate the noodles.
In a large bowl combine ricotta, 1 1/2 cups mozzarella, grated Parmesan, the egg, minced garlic, a pinch of salt and some fresh cracked black pepper; stir until smooth. If you want extra richness stir in the tablespoon of olive oil or melted butter.
Fold the shredded cooked chicken and the thawed, well squeezed dry frozen chopped broccoli into the ricotta mixture. Taste and adjust seasoning; reviewers say double the filling is smart if you like more filling so consider making extra.
Lightly spread about 1/2 cup of Alfredo sauce in the bottom of a 9×13 baking dish (use store bought or Wildtree Alfredo Extraordaire for a healthier swap).
Working with one noodle at a time, spread about 1/3 to 1/2 cup of the filling in a thin even layer over the noodle, leaving a small border at the ends; roll up tightly from one short end to the other and place seam side down in the prepared dish.
Repeat until you have 10 to 12 roll ups and they fit snugly in the dish; if you made a double batch of filling you may get more rolls or extra filling for topping.
Pour the remaining Alfredo sauce evenly over the top of the roll ups, sprinkle the remaining 1/2 cup mozzarella over everything and any extra Parmesan you like.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake another 10 to 12 minutes until the cheese is bubbly and lightly golden.
Let rest 5 minutes before serving so the filling sets. Sprinkle the chopped fresh parsley or basil on top for color and finish with a grind of black pepper.
To freeze: assemble the rolls in a freezer safe dish, cover tightly and freeze; bake from frozen at 375 F adding about 20 to 30 minutes, keep covered until the last bake stage then uncovered until bubbly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.