Lasagna Roll Ups
Lasagna without the layering — garlic parmesan chicken roll-ups, shrimp and crab Alfredo, meatball lazy lasagna, and taco roll-ups for busy weeknights.
★ dinner
dinnerGarlic Parmesan Chicken Lasagna Roll-Ups
A delicious twist on traditional lasagna, these roll-ups are filled with chicken, cheeses, and garlic, all smothered in creamy Alfredo sauce.
Megan LeeIngredients
- 8 lasagna noodles
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup, divided shredded mozzarella cheese
- 2 cups Alfredo sauce
- 2 cloves garlic, minced
- 1 egg
- to taste Salt and pepper
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
- 3In a mixing bowl, combine shredded chicken, ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, minced garlic, egg, salt, and pepper. Mix until well combined.
- 4Spread a thin layer of the chicken mixture onto each lasagna noodle, then roll up tightly.
- 5Spread 1 cup of Alfredo sauce on the bottom of a baking dish. Place lasagna roll-ups seam side down in the dish.
- 6Pour the remaining Alfredo sauce over the roll-ups and sprinkle with the remaining mozzarella cheese.
- 7Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- 8Serve hot and enjoy!
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Open in Pepper →Lasagna You Can Serve One At A Time
Rolling the filling up inside the noodle solves the two problems with lasagna: it doesn't slump on the plate, and everybody gets the same amount. You can pull out two for a small supper and freeze the rest in the pan.
Cooks on Pepper reach for these on nights when they want something that looks like they fussed but really just took a box of noodles, a tub of ricotta, and whatever's in the fridge.
Every recipe here is a full pan of roll-ups: Garlic Parmesan Chicken, creamy shredded chicken with a jar of Alfredo, Shrimp and Crab Alfredo, Meatball Lazy Lasagna, Taco Lasagna Roll-Ups with a packet of taco seasoning, and Spinach and Artichoke Chicken.
Quick Tips
- 1
Cook noodles just shy
Boil the lasagna noodles 2 minutes under the box time so they stay flexible and don't tear when you roll them.
- 2
Lay noodles on parchment
Spread the drained noodles flat on parchment or a lightly oiled sheet pan so they don't glue together while you fill them.
- 3
Sauce the pan first
Spread about 1 cup of sauce on the bottom of a 9x13 before setting the rolls in seam side down so they don't stick or dry out.
- 4
Cover then uncover
Bake covered with foil 25 minutes, then uncover and add the mozzarella for the last 10 so the cheese browns instead of drying.
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