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Chicken Alfredo Lasagna Roll-Ups

This recipe is a creative twist on the classic lasagna recipe!

Updated January 17, 2018
Chicken Alfredo Lasagna Roll-Ups
Chicken Alfredo Lasagna Roll-Ups
This image courtesy of AllFreeCasseroleRecipes.com

If you consider yourself a lover of lasagna, then you have to try this cheesy and creamy version of the classic Italian casserole. Instead of the usual ground beef and marinara sauce, shredded chicken and Alfredo sauce are used in this recipe. Canned pimentos, parsley, and oregano add that classic Italian flavor to this easy casserole recipe.

For a weeknight dinner that looks impressive and tastes amazing, look no further than this chicken casserole recipe. Whether you need a recipe for a classy dinner or you want something easy to make during the week, these lasagna roll-ups are perfect for either occasion. Shredded cheese and Alfredo sauce make this dish rich and delicious without weighing it down. The parsley adds a bright note to this wonderfully cheesy casserole. The whole family is sure to love this easy, cheesy, adaptation of the Italian favorite. Serve up these lasagna rolls with a side salad and garlic bread for a complete meal!

Yields12 lasagna rolls

Ingredients

  • 12 lasagna noodles (see Note)
  • 2 (15-ounce) jars prepared Alfredo sauce (or about 6 cups homemade sauce)
  • 3 tablespoons canned pimento, drained
  • 2 tablespoons chopped parsley, plus more for garnish
  • 1/2 teaspoon dry oregano
  • 2 cups shredded cooked chicken
  • 2 cups shredded mozzarella cheese
  •  
  • NOTE: Because the noodles often split in the cooking process, you may wish to cook one or two extra.

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9 x 9-inch or 2.5-quart oval baking dish with cooking spray.

  2. Bring a large pot of water to a boil with 1 teaspoon salt. Cook lasagna noodles per package directions, stirring once or twice to keep them separated. Drain and rinse with cool water, then drain well on a paper-towel lined baking sheet.

  3. In a medium bowl, combine Alfredo sauce with pimento, parsley, and dry oregano.

  4. On a work surface lay noodles flat and spread each with 2 tablespoons of the sauce mixture. Add shreds of chicken and then top with a tablespoon of the mozzarella cheese. Roll noodles and place into the prepared bake dish, seam side down. Continue with all remaining noodles.

  5. Spread remaining Alfredo sauce mixture over the rolls, especially over the edges. Sprinkle the top with the remaining cheese. Bake for 30 minutes until the rolls are heated through and the top is beginning to turn golden brown. Garnish with parsley leaves and serve 2 rolls per person.

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I have never made lasagna with Alfredo sauce, but I know we will love it. We have some kind of pasta meal every week. My family will be surprised when they see it is not traditional lasagna. I won't use pimentos. We are not fans. I think I'll make this on a Sunday evening, and have the leftovers on Monday. It will be delicious!!

It is always so much easier to scoop up and serve these individual lasagna portions rather than trying to use a spatula to lift out the squares of a traditional lasagna. The filling doesn't spill out as much. Everybody likes to get their own special portion too. Next time I might add some thawed, squeezed dry spinach to the mix!

I love lasagna, but I've never thought to use Alfredo sauce. Can't wait to try it!

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