Alfredo Lasagna Roll Ups
Creamy Alfredo Lasagna Roll Ups filled with seasoned chicken, spinach, ricotta, and mozzarella, all baked in a rich homemade Alfredo sauce. An easy baked pasta that looks impressive and makes a comforting meal.
Ingredients
- 6 lasagna sheets
- 12 oz chicken breast cut into small cubes
- ¾ teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- ¼ cup yellow onion finely diced
- 2 garlic cloves minced
- 1½ cups heavy cream
- ½ teaspoon chicken stock powder or crushed chicken cube
- ½ cup grated Parmesan divided
- 1½ cups shredded mozzarella divided
- ½ cup baby spinach chopped
- 3 tablespoon ricotta cheese
Seasoning Mix
- 1½ teaspoon garlic powder
- 1½ teaspoon Italian herbs
- ½ teaspoon onion powder
- 1 teaspoon white pepper
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ¾ teaspoon cayenne pepper
- 2 teaspoon red chili flakes
- 1 teaspoon dried parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the lasagna sheets according to package instructions, removing them about 1 minute earlier so they remain slightly firm. Reserve ¼ cup (60 ml) of pasta water before draining. Transfer sheets immediately to an ice-water bath to stop cooking. Once cool, lay flat on a lightly oiled surface or keep submerged until ready to use. Pat thoroughly dry with a clean towel before filling.
- In a small bowl make the seasoning blend. Mix together garlic powder, Italian herbs, onion powder, white pepper, black pepper, smoked paprika, cayenne pepper, red chili flakes, and dried parsley.
- Season the cubed chicken with salt and 2 tablespoons of the seasoning mix. Heat olive oil in a large skillet over medium heat and cook the chicken until browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
- Reduce heat to medium. Add unsalted butter to the remaining oil in the same skillet. Add the diced onion and sauté until softened, about 2–3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the heavy cream, add the crushed chicken bouillon and the remaining seasoning mix, and bring to a gentle simmer. Cook for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
- Stir in the half of the grated Parmesan until melted. Add a splash of reserved pasta water if needed to loosen the sauce to a smooth, pourable consistency. Season to taste.
- Remove most of the Alfredo sauce from the pan and set it aside for assembling. Leave about 2–3 tablespoons of sauce in the skillet. Turn off the heat and add the cooked chicken, baby spinach, ricotta, 3-4 tablespoon shredded mozzarella, and Parmesan. Stir until everything is evenly combined. The mixture should be creamy and cohesive, not soupy.
- Preheat the oven to 375°F (190°C). Spread ½ cup of Alfredo sauce across the bottom of a baking dish large enough to hold 6 rolls in a single layer. Lay a dried lasagna sheet flat on a large plate and spoon about 3–4 tablespoon (roughly 100 g) of filling along its length, leaving a small border at one end. Roll it up tightly and place seam-side down in the dish. Repeat with the remaining sheets.
- Spoon about ½–¾ cup Alfredo sauce over the roll ups and sprinkle with extra mozzarella.
- Cover with foil and bake at 375°F (190°C) for 15 minutes. Remove the foil and bake for another 10 minutes, until the sauce is bubbling around the edges . Broil at 400°F (200°C) for 2–3 minutes, until the cheese on top is golden and blistered. Let rest for 5 minutes before serving.
Video
Notes
- Ricotta substitute: Ricotta can be replaced with an equal amount of cream cheese. If using block-style American cream cheese, let it soften first so it mixes easily. Soft tub-style cream cheese can be used directly.
- Sauce consistency: The Alfredo should be thick but still pourable before baking. If it over-reduces, loosen with more pasta water a tablespoon at a time.
- Make ahead: Assemble fully, cover, and refrigerate up to 24 hours before baking. Add 5 minutes to the covered bake time if going in cold from the fridge.
Nutrition
Calories: 556kcalCarbohydrates: 28gProtein: 28gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 142mgSodium: 773mgPotassium: 461mgFiber: 2gSugar: 3gVitamin A: 2189IUVitamin C: 4mgCalcium: 302mgIron: 2mg
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