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Alfredo Lasagna Roll Ups – A twist on the classic lasagna! Creamy alfredo sauce is layered between rolled lasagna noodles filled with chicken, ricotta, spinach and cheese, then baked to dreamy perfection. This is the ideal meal to freeze and eat later!
I’m usually one for trying to get dinner on the table as quickly as possible, and typically a lasagna takes longer than I would like it to – which is why I give you: Alfredo lasagna roll-ups!
The prep is about the same, but they bake in half the time! Not to mention, this is the ideal freezable meal! The roll ups almost seem a little fancier than regular lasagna, giving the classic Italian dish we all know and love a lil’ upgrade.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Lasagna Noodles – Any packaged noodles will work.
- Ricotta – A medium container should do the trick!
- Spinach – I used frozen spinach, thawed and squeezed well!
- Chicken – Chicken breasts, cooked and shredded.
- Parmesan Cheese – Freshly grated.
- Egg – Large.
- Seasoning – We are using a mixture of of trusty garlic powder, Italian seasoning and onion powder.
- Salt & Pepper – To taste.
- Alfredo Sauce – You can use my homemade alfredo sauce recipe! Store bought will work as well.
- Mozzarella Cheese – Shredded.
How to make Alfredo lasagna roll ups
- Preheat Oven – Preheat the oven to 375°F.
- Cook Noodles – Cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold water to avoid sticking. Set aside.
- Combine Ingredients – Mix the ricotta, spinach, chicken, parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large bowl.
- Prep Dish – Ladle 1 cup of the Alfredo sauce into a 9×13″ casserole dish and spread it around evenly.
- Assemble – Lay a lasagna noodle flat on your work surface. Make sure it no longer has any excess water. Spread the ricotta mixture over the noodle, then drizzle Alfredo sauce over the ricotta mixture. Roll the noodle tight, but without squishing the filling out the sides of the roll. Place the roll in the casserole dish. Repeat with the rest of the noodles and filling.
- Finish – Top the rolls with remaining Alfredo sauce and mozzarella cheese.
- Bake – Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until bubbly with brown spots beginning to form on the top.
Can I make this in advance?
You can make these Alfredo lasagna roll ups ahead of time! Either a day in advance, or you can prep, freeze and bake in the future for the quickest, creamiest, cheesiest meal on those busy nights!
Fridge
Cover lasagna roll ups tightly with plastic wrap. Refrigerate up to 24 hours. When ready, remove plastic wrap, cover and bake as directed above.
Freezer
Cover lasagna roll ups tightly with plastic wrap, then aluminum foil. If you leave the egg out of the ricotta mixture, the roll-ups can be frozen for up to 3 months. With the egg, they can be frozen for about 3-4 days. To bake, thaw overnight in the fridge, then remove plastic wrap, cover again with foil and bake as directed above.
How to serve
Serve your Alfredo lasagna roll ups with a side of crusty bread, a classic dinner roll or go all out with these garlic parmesan skillet rolls (all of which are exceptional vessels to soak up all that creamy alfredo sauce) You can also include a salad for a full meal! OR you can eat the roll ups as is with no shame, they’re that good.
How to store leftover lasagna roll ups
Store leftover alfredo lasagna roll ups covered in the fridge for up to 4 days.
See above for freezing instructions.
Did you like this recipe? Try these!
- The Best Lasagna
- Easy Pasta Alfredo
- Cajun Shrimp Tomato Alfredo Pasta
- Buffalo Chicken Lasagna
- Chicken Spaghetti
- Chicken Alfredo Bake
- Cheese Stuffed Manicotti
- Slow Cooker Lasagna
Alfredo Lasagna Rollups
Equipment
Ingredients
- 12 lasagna noodles
- 16 ounce ricotta 1 medium container
- 10 ounce frozen spinach 1 package, thawed and squeezed well
- 2 chicken breasts cooked and shredded
- ¼ cup parmesan cheese freshly grated
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups Alfredo sauce
- 2 cups mozzarella cheese shredded
Instructions
- Preheat the oven to 375℉.
- Cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold water to avoid sticking. Set aside.
- Mix the ricotta, spinach, chicken, parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large bowl.
- Ladle 1 cup of the Alfredo sauce into a 9×13" casserole dish and spread it around evenly.
- Lay a lasagna noodle flat on your work surface. Make sure it no longer has any excess water. Spread about 3 tbsp of the ricotta mixture over the noodle, then drizzle 1-2 tbsp Alfredo sauce over the ricotta mixture. Roll the noodle tight, but without squishing the filling out the sides of the roll. Place the roll in the casserole dish. Repeat with the rest of the noodles and filling.
- Top the rolls with remaining Alfredo sauce and mozzarella cheese.
- Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until bubbly with brown spots beginning to form on the top.
Tips & Notes:
- Leftovers: Store leftover alfredo lasagna roll ups covered in the fridge for up to 4 days
- Make ahead: This lasagna is perfect for making ahead. See above in post for detailed instructions on how.
