Lasagna Roll-Ups
Comforting lasagna made easy with individual roll-ups filled with chicken and ricotta, topped with Alfredo sauce and cheese.
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.
Notes
These roll-ups are great for leftovers and reheat well. Serve hot, garnished with parsley or basil.