Chicken Lasagna Roll Ups

5 from 1 vote

Smothered in a creamy sauce and stuffed with chicken and plenty of cheese, these chicken lasagna roll ups make a hearty and delicious meal idea.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American, Italian

Keyword: Chicken Lasagna Roll Ups Recipe

Servings:

Calories: 371kcal

Lasagna noodles, boiled & drained (according to package instructions)
15 ounces ricotta cheese,
4 ounces four-cheese Italian blend, shredded
8 ounces mozzarella cheese, shredded and divided into 1 cup and remainder
1 large egg, room temperature
¾ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons fresh parsley, chopped and divided into 2 tablespoons and 1 tablespoon
4 cups shredded white meat chicken, approximately 2 pounds or 3 large breasts
32 ounces alfredo sauce

Preheat oven to 375°F. Spray a 9x13 baking dish with cooking spray. Set aside.
In a large mixing bowl, stir together the ricotta cheese, shredded four-cheese Italian blend, 1 cup of the shredded mozzarella cheese, large egg, garlic powder, salt, black pepper, and 2 tablespoons of fresh chopped parsley.
Fold the shredded white meat chicken into the cheese mixture until evenly incorporated.
Lay out 1 to 2 lasagna noodles onto a clean surface, and spread ¼ to ⅓ cup of the chicken mixture evenly over each noodle.
Starting at one end, roll the noodle up, so the chicken mixture is rolled inside. Place the rolled-up noodles, seam side down, into the prepared baking dish in a row. Repeat steps 4 & 5 until you have filled and rolled 12 noodles.
Cover all the noodles with the alfredo sauce. Be sure to allow the sauce to seep between each of the rolls and on the sides.
Top the chicken lasagna roll-ups with the remaining shredded mozzarella cheese.
Bake for 30 to 35 minutes or until bubbly and lightly browned.
Allow the chicken lasagna roll-ups to sit for 5 to 10 minutes before garnishing with a sprinkle of the remaining 1 tablespoon of fresh chopped parsley.

I like to cook my boneless skinless chicken breasts in my instant pot (according to the manufacturer's instructions) in chicken broth for my shredded chicken. You can do this up to 24 hours ahead and keep your shredded chicken in an airtight container in the refrigerator until you are ready to assemble your roll-ups.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your dish at the lower end of the recommended baking time.
These chicken lasagna roll-ups should be served while warm. As the creamy sauce sits and cools, it will start to thicken up.