I make lasagna roll-ups whenever I want all the comfort of lasagna without the giant casserole pan — they’re neater, faster to serve, and great for feeding a crowd without sacrificing that cheesy, saucy goodness. These roll-ups use shredded cooked chicken, creamy ricotta, and store-bought Alfredo sauce so you can get dinner on the table quickly. If you like a garlicky twist, I’ve paired this recipe mentally with a favorite garlic-parmesan chicken roll-up variation I often make for potlucks: garlic parmesan chicken roll-ups.

Why you’ll love this dish

Lasagna roll-ups give you everything people crave about lasagna — layers of cheese, sauce, and pasta — but in single-serving rolls that look impressive and slice cleanly. They’re perfect for weeknight dinners, Sunday family meals, or a make-ahead dish for busy nights. Using cooked shredded chicken and jarred Alfredo sauce keeps the prep short without losing flavor. They’re also kid-friendly, easy to portion, and reheated well for lunches.

“Comfort food made elegant: cheesy, creamy, and surprisingly simple to pull off — my whole family asked for seconds.”

Step-by-step overview

Before you start: this recipe is essentially pasta, a ricotta-chicken filling, a blanket of Alfredo, and melty cheeses. Here’s the quick process so you know what to expect:

Boil lasagna noodles until al dente and drain.
Mix shredded chicken with ricotta, chopped spinach (optional), salt, and pepper.
Spread Alfredo in a baking dish, fill each noodle, then roll and place seam-side down.
Top with remaining Alfredo and shredded cheeses, cover, and bake until bubbly and golden.

This overview helps you time tasks (start the oven, boil noodles, assemble while sauce warms) so everything goes smoothly.

What you’ll need

Lasagna noodles (regular or no-boil — see notes below)
Cooked chicken, shredded (rotisserie chicken works great)
Alfredo sauce (1 jar, about 15–16 oz)
Ricotta cheese (about 1 to 1½ cups)
Mozzarella cheese, shredded (1–1½ cups)
Parmesan cheese, grated (¼–½ cup)
Spinach (optional — about 1–2 cups fresh, chopped)
Salt and freshly ground black pepper, to taste

Substitutions and notes:

No-boil noodles: if using no-boil, skip the boiling step and add an extra minute to baking time and a touch more sauce to keep them from drying.
Chicken: leftover roasted chicken or canned chicken can save time. For more flavor, toss shredded chicken with a little garlic powder or Italian seasoning.
Sauce: you can use marinara instead of Alfredo for a tomato-based roll-up (see variations).

Step-by-step instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the lasagna noodles according to package directions until al dente. Drain and lay them on a clean towel so they don’t stick.
In a medium bowl, combine shredded cooked chicken, ricotta cheese, chopped spinach (if using), and a pinch of salt and pepper. Taste and adjust seasoning.
Spread a thin layer of Alfredo sauce across the bottom of the prepared baking dish — this prevents sticking and creates a saucy base.
Place one lasagna noodle on your work surface. Spoon a line of the chicken–ricotta mixture along one short edge of the noodle, leaving a small border.
Roll the noodle away from you into a tight cylinder and place it seam-side down in the prepared dish. Repeat with remaining noodles and filling, arranging them snugly in the dish.
Pour the remaining Alfredo sauce evenly over the roll-ups. Sprinkle shredded mozzarella and grated Parmesan across the top.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes until the cheese is bubbly and lightly golden.
Let the roll-ups rest for 5 minutes before serving to help them set and slice neatly.

Best ways to enjoy it

Serve these roll-ups hot, plated with a sprinkle of fresh chopped parsley or basil and a little extra grated Parmesan. They pair beautifully with:

A crisp green salad (romaine, arugula, or mixed greens) with a bright vinaigrette.
Garlic bread or a warm baguette to mop up extra sauce.
Roasted vegetables such as asparagus, broccoli, or zucchini for color and balance.

For a crowd, place roll-ups on a large platter and garnish with fresh herbs and lemon zest for brightness.

Storage and reheating tips

Refrigerator: Store cooled roll-ups in an airtight container for up to 3–4 days. Reheat single portions in the microwave until warmed through, or cover with foil and reheat in a 350°F (175°C) oven for 15–20 minutes.
Freezing: Freeze unbaked roll-ups in a freezer-safe dish or wrap tightly in foil and plastic wrap for up to 2 months. If frozen unbaked, bake covered at 375°F (190°C) for about 45–55 minutes, then uncover and bake until bubbly. If freezing baked leftovers, thaw overnight in the fridge before reheating.
Food safety: Refrigerate leftovers within two hours of cooking and reheat to an internal temperature of 165°F (74°C).

Helpful cooking tips

Dry noodles? Lay cooked noodles on a lightly oiled baking sheet or towel so they don’t stick while you assemble.
Even filling: Use a small offset spatula or the back of a spoon to spread filling in a thin, even layer for neat rolls.
Cheese melt: For a golden top, switch to broil for 1–2 minutes at the very end — watch closely so it doesn’t burn.
Shortcut: Use rotisserie chicken and a jar of pre-made Alfredo to cut active time to about 20–30 minutes assembly plus baking. If you want a bolder flavor, stir a teaspoon of Italian seasoning or garlic powder into the ricotta mixture.

If you want an entirely different flavor profile, try my quick buffalo chicken version for spicy, tangy roll-ups that feed a crowd.

Creative twists

Tomato-based: Swap Alfredo for marinara and add Italian seasoning for a classic chicken-and-marina roll-up.
Veg-packed: Stir roasted peppers, mushrooms, or caramelized onions into the ricotta mix for extra texture.
Vegetarian: Replace chicken with sautéed eggplant or a medley of roasted mushrooms and spinach.
Kid-friendly pizza roll: Replace ricotta with a mixture of mozzarella and pizza sauce, add pepperoni, and roll for a pizza-inspired treat — similar to handheld pizza roll ideas like these pizza roll-ups.

Common questions

Q: Can I use no-boil lasagna noodles?
A: Yes. If you use no-boil noodles, skip the boiling step and be generous with sauce so the noodles fully hydrate while baking. You may need to add 5–10 minutes to the covered baking time.

Q: How much chicken should I use?
A: About 3 cups shredded cooked chicken (roughly 1–1.5 pounds before shredding) will fill 8–10 noodles comfortably with a balanced filling-to-pasta ratio.

Q: Can I make these ahead?
A: Absolutely. Assemble roll-ups, cover tightly, and refrigerate for up to 24 hours before baking. For longer storage, freeze assembled (unbaked) roll-ups and bake from frozen, adding extra time.

Q: Are these freezer-friendly after baking?
A: Yes — cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Q: What if the roll-ups fall apart while serving?
A: Let them rest 5–10 minutes after baking to set. Also, roll tightly and place seam-side down in the dish so they hold their shape during baking.

Conclusion

Lasagna roll-ups are a versatile, crowd-pleasing dish that streamlines classic lasagna into neat, saucy servings — perfect for weeknights, meal prep, or entertaining. For a step-by-step video-driven approach and another tried-and-true variation, check out Lasagna Roll Ups Recipe (with Video). For a different spin and helpful tips on assembly, see this take on roll-ups at Lasagna Roll Ups – The Cozy Cook.

Lasagna Roll-Ups

Comforting lasagna made easy with individual roll-ups filled with chicken and ricotta, topped with Alfredo sauce and cheese.

Prep Time 30

Cook Time 35

Total Time 1 5

Serving Size servings

Ingredients

Pasta and Filling

9 pieces Lasagna noodles Regular or no-boil
3 cups Cooked chicken, shredded Rotisserie chicken works great
1 jar Alfredo sauce About 15–16 oz
1.5 cups Ricotta cheese About 1 to 1½ cups
1.5 cups Mozzarella cheese, shredded 1–1½ cups
0.5 cups Parmesan cheese, grated ¼–½ cup
2 cups Spinach, chopped Optional, fresh
to taste none Salt and freshly ground black pepper

Instructions

Preparation

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook lasagna noodles according to package directions until al dente. Drain and lay them on a clean towel so they don’t stick.
In a medium bowl, combine shredded cooked chicken, ricotta cheese, chopped spinach (if using), and a pinch of salt and pepper. Taste and adjust seasoning.
Spread a thin layer of Alfredo sauce across the bottom of the prepared baking dish.

Assembly

Place one lasagna noodle on your work surface. Spoon a line of the chicken–ricotta mixture along one short edge of the noodle.
Roll the noodle away from you into a tight cylinder and place it seam-side down in the prepared dish. Repeat with remaining noodles and filling.
Pour the remaining Alfredo sauce evenly over the roll-ups. Sprinkle shredded mozzarella and grated Parmesan across the top.

Baking

Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake another 10–15 minutes until the cheese is bubbly and lightly golden.
Let the roll-ups rest for 5 minutes before serving.