This Chicken Alfredo Lasagna Roll Ups dish has been my go-to for family gatherings and busy weeknights ever since I combined leftover roast chicken with a jar of Alfredo on a rainy Sunday. I discovered this format while craving all the flavors of classic lasagna but wanting something easier to portion and serve. Rolling the filling into individual noodles keeps every bite creamy and well-balanced—crispy edges of baked mozzarella meet a soft, cheesy center studded with tender chicken and spinach. The result is rich, comforting, and reliably popular with both adults and kids. I remember serving this at a small dinner when friends stopped by unexpectedly; the sight of neatly rolled, sauce-glazed cylinders on a platter felt a little elegant for such simple ingredients. People love the portion control and the ability to reheat single servings later in the week. The texture is what sells it: al dente noodles that hold their shape, a ricotta mixture that’s lightened by an egg, and a final bake that melds everything together. It’s the perfect bridge between convenience and home-cooked charm.

Ingredients

• Lasagna noodles (12): Use standard no-boil or regular dried lasagna noodles cooked according to package directions; regular boiled noodles give the best hands-on control—look for 12 long noodles for 9x13 assembly.
• Olive oil (1 tablespoon): Choose extra-virgin for flavor when sautéing the green onions and spinach—this step wakes up the frozen spinach and mellows the onion.
• Shredded cooked chicken (4 cups): Rotisserie chicken or three to four cooked chicken breasts, shredded. Dark meat adds moisture; white meat is leaner—either works.
• Frozen chopped spinach (10 ounces): Thaw and squeeze dry. Chopped spinach integrates easily and provides color and nutrients without overpowering the dish.
• Green onion (2 tablespoons, thinly sliced): Adds a fresh mild onion flavor—use the white and light-green parts for the best texture.
• Part-skim ricotta (1 pint / 16 oz ≈ 2 cups): Provides creamy structure; part-skim keeps richness without being heavy. Whole-milk ricotta yields a silkier filling.
• Grated Parmesan (1/4 cup): Use a high-quality Parmigiano-Reggiano if available for nutty, salty depth.
• Salt (1/2 teaspoon): Seasoning for the filling—adjust to taste, especially if your chicken or sauce is already salty.
• Egg (1): Binds the ricotta mixture so the rolls slice cleanly and hold shape when baked.
• Alfredo-style pasta sauce (15 ounces / 1 jar): Choose a creamy Alfredo or white pasta sauce—jarred works fine for speed; homemade Alfredo adds extra richness.
• Shredded mozzarella (1 cup): Low-moisture mozzarella melts evenly—use part-skim for less fat or whole-milk for extra indulgence.

Instructions

Preheat and prepare dish: Preheat the oven to 375°F. Lightly coat the bottom of a 9x13-inch casserole dish with nonstick spray or a thin layer of olive oil. Spoon a thin, even layer of Alfredo sauce across the bottom to prevent sticking and provide a saucy base for the rolls. Cook the noodles: Bring a large pot of well-salted water to a rolling boil. Add 12 lasagna noodles and cook 8–10 minutes, testing for al dente—they should still have a slight bite because they will bake more. Drain the noodles and rinse briefly under cold water to stop cooking; lay them flat on waxed paper or a lightly oiled baking sheet so they don’t stick. Sauté spinach and aromatics: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add thawed, squeezed-dry chopped spinach and 2 tablespoons thinly sliced green onion. Cook, stirring frequently, 2–3 minutes until the moisture reduces and the onion softens. Remove from heat to cool slightly so it won’t scramble the egg in the next step. Mix the filling: In a large bowl combine 4 cups shredded cooked chicken, the sautéed spinach and onions, 1 pint (16 oz) ricotta, 1/4 cup grated Parmesan, 1/2 teaspoon salt, and 1 beaten egg. Stir until just combined—overmixing will make the filling dense. Taste and adjust seasoning: a little black pepper or a pinch of garlic powder can brighten the mixture. Assemble roll ups: Place each noodle in a single layer. Spread about 1/3 to 1/2 cup of the chicken-ricotta mixture evenly along the length of each noodle, leaving a short seam at each end. Roll tightly from the short end into neat cylinders (jelly-roll style) and arrange seam-side down in the prepared dish on top of the thin sauce layer. Sauce and bake: Pour remaining Alfredo sauce over the arranged rolls, spreading to cover evenly. Sprinkle 1 cup shredded mozzarella across the top. Cover loosely with foil and bake in the preheated 375°F oven for 20 minutes. Remove foil and bake an additional 10 minutes until the dish is hot and bubbling and cheese is melted. For a golden top, broil 2–3 minutes—watch closely to avoid burning. Rest and garnish: Let the rolls rest 5–10 minutes to set before serving—this helps them hold their shape. Garnish with chopped fresh parsley or extra grated Parmesan. Serve with garlic bread or a crisp salad.

Storage Tips

To refrigerate: cool completely and store in an airtight container or tightly covered casserole dish for up to 4 days. For freezing: assemble the roll ups in the dish, cover tightly with plastic wrap and foil, and freeze up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed; if baking from frozen, keep covered and add 20–30 minutes to the baking time until heated through. Reheat individual servings in a 350°F oven for 10–15 minutes or microwave at medium power in 30-second bursts until warm. Look for bubbling sauce and melted cheese as indicators the dish is fully reheated.

Ingredient Substitutions

Gluten-free: substitute gluten-free lasagna sheets—cook according to package directions and handle gently as they can tear more easily. Vegetarian: replace shredded chicken with sautéed mushrooms, roasted eggplant, or a mixture of roasted bell peppers and zucchini; add a little extra Parmesan or a beaten egg to bind. Dairy-free: use dairy-free ricotta alternatives (almond or soy-based) and a dairy-free Alfredo-style sauce; finish with a dairy-free mozzarella alternative. For lower fat, swap part-skim cheeses and use less mozzarella on top; the filling remains creamy thanks to the ricotta and egg.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness, or offer garlic bread for a classic pairing. For a lighter menu, pair with roasted asparagus or a simple arugula salad with shaved Parmesan. Garnish each roll with chopped parsley or basil and a small sprinkle of extra Parmesan. This dish works well as a main for dinner parties, a family-style centerpiece, or portioned into individual baking dishes for a grab-and-go option.

Cultural Background

While inspired by classic Italian lasagna, the roll-up format is a modern, American adaptation that emphasizes portability and presentation. Rolling fillings into pasta creates individual servings that travel well and are visually impressive; similar techniques appear in Italian-American cooking where innovation meets convenience. This version swaps heavy tomato meat sauces for creamy Alfredo flavors, reflecting how regional tastes and pantry availability create new classics.

Seasonal Adaptations

Spring: add fresh spinach and peas, and swap green onion for chives. Summer: stir in chopped roasted tomatoes or sun-dried tomatoes for brightness. Fall/Winter: use roasted butternut squash or kale with sage for deeper, comforting flavors. Holiday twist: mix in shredded holiday turkey and cranberry relish on the side for a festive plate.

Meal Prep Tips

Assemble roll ups up to 24 hours ahead and keep covered in the refrigerator; this allows flavors to meld and saves time on the day you serve. For freezer meal prep, bake from frozen after thawing overnight, or bake frozen covered and extend the bake time. Use disposable aluminum trays for gifting or potluck transportation. Label containers with date and reheating instructions to make midweek dinners effortless.

There’s joy in sharing this comforting, adaptable dish—whether for weekday dinners or special gatherings, it’s a reliable showstopper that invites conversation and seconds. Make it your own, and don’t be afraid to experiment with fillings and sauces to suit your family’s tastes.