There’s something incredibly satisfying about transforming classic lasagna into individual, elegant rolls. The first time I made these Chicken Alfredo Lasagna Rolls, I was looking for a way to make lasagna feel special without the usual layering hassle. Instead of stacking everything in a heavy pan, I rolled creamy chicken and cheese filling into tender pasta sheets. The result was absolutely stunning—each roll-up looked like it came from an Italian bistro, yet they were surprisingly simple to prepare.
These rolls have become my go-to recipe for Sunday dinners and potlucks. They’re impressive enough for guests but comforting enough for a cozy family meal. Plus, everyone gets their own perfectly portioned rolls with all that cheesy, creamy goodness in every bite.
Why You’ll Love This Recipe
Individual portions make serving easy. Unlike traditional lasagna where you’re trying to cut neat squares, these roll-ups naturally come in single servings. Each person gets their own beautiful rolls with all the layers visible.
The prep is surprisingly quick. While lasagna typically requires careful layering and takes forever to assemble, rolling these takes maybe 15 minutes once your noodles are cooked. Additionally, you don’t need to worry about perfectly even layers or sauce distribution.
They’re incredibly versatile. You can easily customize the filling based on what you have in your fridge. Leftover rotisserie chicken works perfectly here, making this an excellent weeknight dinner option.
The presentation is restaurant-worthy. These rolls look fancy and impressive when you bring them to the table. Your guests will think you spent hours in the kitchen, but you’ll know the secret—they’re actually quite straightforward to make.
Leftovers reheat beautifully. Unlike regular lasagna that can sometimes get watery when reheated, these rolls hold their shape and stay delicious. You can even reheat individual portions in the microwave for a quick lunch.
Ingredients
Pasta
- 12 sheets lasagna noodles
Sauce
- 14.5 oz jar Alfredo sauce
Protein and Cheese
- 2 cups cooked shredded chicken
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese or cottage cheese
- 2 cups shredded mozzarella cheese (divided)
Seasonings
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic salt
What to Serve With These Roll-Ups
These rich, creamy rolls pair beautifully with a crisp Caesar salad or simple arugula with lemon vinaigrette. For a heartier meal, serve them alongside garlic bread and roasted vegetables like asparagus or broccoli. A glass of Chardonnay or Pinot Grigio complements the Alfredo sauce perfectly.
Step-by-Step Instructions
Prepare Your Oven and Pan
Set the oven temperature to 375°F and position the oven rack in the upper third. This higher placement helps the cheese on top get beautifully golden and bubbly. Meanwhile, lightly grease a 9×13-inch baking dish with cooking spray or olive oil to prevent sticking.
Cook the Noodles
Boil lasagna noodles in a large pot according to package instructions until al dente. It’s important not to overcook them since they’ll continue cooking in the oven. Drain the noodles but do not rinse—the starch helps the filling adhere better. Lay noodles flat on parchment paper or foil without overlapping to cool, which prevents them from sticking together.
Make the Filling
Combine Parmesan, ricotta (or cottage cheese), 1 cup mozzarella, shredded chicken, Italian seasoning, garlic salt, and half of the Alfredo sauce in a medium bowl. Mix thoroughly until everything is evenly distributed and creamy. The mixture should be thick enough to spread but not dry.
Assemble the Rolls
Pat noodles dry with paper towels if they’re still damp. This step ensures the filling sticks properly. Evenly spread about 3-4 tablespoons of the chicken mixture onto each noodle, leaving about half an inch at one end. Starting from the filled end, roll each noodle tightly but gently. Place roll-ups seam side down in the prepared baking dish, arranging them snugly but not squished together.
Add Sauce and Cheese
Pour the remaining Alfredo sauce evenly over the roll-ups, making sure each one gets coated. Sprinkle the remaining 1 cup of mozzarella on top, distributing it evenly for that perfect cheesy finish.
Bake to Perfection
Bake uncovered for 20 minutes or until the sauce is bubbly and the rolls are heated through. For an extra golden top, broil for 1-2 minutes at the end, watching carefully to prevent burning. Let the rolls rest for 5 minutes before serving so the cheese can set slightly.
Serving Suggestions
Garnish these gorgeous rolls with fresh chopped parsley or basil for a pop of color and freshness. A light sprinkle of extra Parmesan cheese never hurts either. Serve them hot from the oven with your favorite sides, and watch them disappear quickly.
For a complete Italian feast, start with a simple bruschetta or caprese salad. The acidity from tomatoes helps balance the richness of the Alfredo sauce. If you’re serving a crowd, consider setting up a small salad bar where guests can customize their greens.
Recipe Variations
Spinach Alfredo Rolls
Add 1 cup of cooked, squeezed-dry spinach to the filling mixture. This adds nutrition and a beautiful green color throughout the rolls. Frozen spinach works perfectly—just make sure to squeeze out all excess moisture.
Sun-Dried Tomato Version
Mix in 1/2 cup of chopped sun-dried tomatoes to the filling for a tangy, Mediterranean twist. The tomatoes add brightness that cuts through the creamy sauce beautifully.
Mushroom Lovers
Sauté 1 cup of sliced mushrooms with garlic, then fold them into the filling. Cremini or baby bella mushrooms work especially well with the Alfredo flavors.
Spicy Kick
Add 1/4 teaspoon red pepper flakes to the filling or sprinkle some on top before baking. You can also drizzle hot honey over the finished rolls for a sweet-and-spicy contrast.
Seafood Swap
Replace the chicken with cooked shrimp or crab meat for an elegant seafood version. This variation is perfect for special occasions or holiday dinners.
Make-Ahead Tips
These roll-ups are fantastic for meal prep. You can assemble them completely (through step 5) and cover tightly with plastic wrap, then refrigerate for up to 24 hours before baking. When you’re ready to cook, add the sauce and cheese, then bake as directed, possibly adding 5-10 extra minutes since they’ll be cold from the fridge.
For longer storage, assemble the rolls and freeze them before baking. Wrap the entire dish tightly in plastic wrap, then aluminum foil. They’ll keep frozen for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 350°F covered with foil for 45 minutes, then uncover and continue baking for 15-20 minutes.
Cooked leftovers keep well in the refrigerator for 3-4 days in an airtight container. Reheat individual rolls in the microwave for 1-2 minutes or warm them in a 350°F oven covered with foil for about 15 minutes.
Notes
Noodle selection matters. Use regular lasagna noodles, not the no-boil variety, as they’re too delicate to roll without breaking. If your noodles break during rolling, don’t worry—just patch them together in the baking dish.
Cottage cheese alternative. If you’re using cottage cheese instead of ricotta, the filling will be slightly less smooth but equally delicious. For best results, use small curd cottage cheese and consider blending it briefly for a creamier texture.
Chicken shortcuts. Rotisserie chicken is your best friend here. One store-bought rotisserie chicken typically yields about 3 cups of shredded meat, giving you more than enough. Alternatively, you can use leftover grilled chicken or even canned chicken in a pinch.
Sauce consistency. If your Alfredo sauce seems too thick, thin it with a splash of milk or chicken broth. Conversely, if it’s too thin, it might make the dish watery—consider reducing it slightly on the stovetop first.
Prevent sticking. Make sure to lay out your cooked noodles immediately after draining to prevent them from sticking together. If they do stick, gently run them under cool water to separate.
Frequently Asked Questions
Can I use a different type of cheese? Absolutely! While the recipe calls for mozzarella, ricotta, and Parmesan, you can experiment with other cheeses. Fontina adds a nutty flavor, while provolone brings a sharper taste. Some people even mix in a bit of cream cheese for extra creaminess. Just keep the total amount of cheese roughly the same.
How do I keep the noodles from breaking when rolling? The key is cooking them just until al dente—not mushy. Overcooked noodles fall apart easily. Also, make sure they’re completely cooled before you try to roll them, and handle them gently. If a noodle tears, you can still use it by patching it in the baking dish or overlapping the edges when you roll.
Can I make this without meat? Definitely! For a vegetarian version, omit the chicken and add extra vegetables like sautéed mushrooms, spinach, or roasted red peppers. You could also add more cheese to keep the filling substantial. The rolls will be just as delicious and satisfying.
Why are my roll-ups watery? This usually happens when there’s too much moisture in the ingredients. Make sure to drain your noodles well and pat them dry. If using frozen spinach or other vegetables, squeeze out all excess water. Also, avoid using a sauce that’s too thin, and don’t oversauce the roll-ups.
Can I double this recipe? Yes, this recipe doubles beautifully! You’ll need two 9×13-inch baking dishes or one very large roasting pan. Everything else stays the same—just make sure your oven can accommodate the larger size or bake the dishes one after another.
How do I know when they’re done? The roll-ups are ready when the sauce is bubbling around the edges and the cheese on top is melted and starting to brown. The internal temperature should reach 165°F if you want to check with a thermometer. If the tops are browning too quickly but the insides aren’t hot yet, cover loosely with foil and continue baking.
What’s the best way to reheat leftovers? For individual portions, the microwave works great—just heat for 1-2 minutes until warmed through. For multiple rolls, place them in an oven-safe dish, cover with foil, and reheat at 350°F for about 15-20 minutes. Adding a splash of milk or cream before reheating can help refresh the sauce.