Chicken Alfredo Lasagna Rolls | Video

Chicken alfredo lasagna rolls. Ideal for busy weeknights, these lasagna rolls filled with delicious creamy chicken alfredo is brimming with the classic lip-smacking flavors of alfredo sauce. It’s also customizable, so you can load it with seasonal veggies and meat. Guaranteed dinner winner!

The versatility of lasagna means it’s capable of absorbing tons of flavors from the sauces making it an endlessly adaptable ingredient. When it comes to making lasagna, feel free to play around as there are endless ways to load them with meat, vegetables and flavorful sauces. If you love lasagna, here’s a delicious recipe with chicken and alfredo sauce that’s of course, unbelievably tasty. 

Chicken alfredo lasagna rolls. Succulent tender chicken and creamy alfredo sauce  – all rolled into delicate lasagna sheets. The veggies obviously add a nutritious touch to these rolls. Well, who doesn’t love lasagna and chicken alfredo? So, let’s combine the two and make the ultimate dinner. 

Chicken Alfredo Lasagna Rolls Recipe 

First, season chicken with cajun seasoning and a little salt and pepper. Toss to coat. You can cook with a little oil. I also like to add a few veggies to the sauce like spinach and mushrooms. Sauté and cook.

To make the alfredo sauce, sauté onions and garlic in a little oil. Simmer butter, cream cheese and cream. Mix and add the seasonings. You will need cajun seasoning, Italian seasoning and the right amount of salt and pepper. Squeeze in a tablespoon of lemon juice as well. Mix and simmer for about 3 minutes. 

If you are using dried lasagna sheets, cook them al dente. Then add a little chicken alfredo mixture to each lasagna sheet and roll. Place this in a baking dish. Top with alfredo sauce and mozzarella. 

Finally, bake and garnish with parsley. 

Easy and delicious chicken alfredo lasagna rolls for dinner.

More Lasagna Recipes:

• Easy Lasagna 
• Butter Chicken Lasagna 
• Skillet Lasagna | One Pan Lasagna 

Yield: 5

Chicken Alfredo Lasagna Rolls | Video

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Chicken alfredo lasagna rolls are loaded with lip-smacking alfredo sauce and succulent chicken and then topped with cheesy mozzarella

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

Cook chicken:

• 300 g chicken, boneless (thighs or breasts), cut into cubes
• 1 teaspoon cajun seasoning
• 1 tablespoon oil
• Salt and pepper to taste

Cook vegetables:

• 1/2 cup sliced mushrooms
• 1/2 cup chopped spinach
• 1/2 teaspoon cajun seasoning
• Salt and pepper to taste

Alfredo sauce: (homemade or store bought)

• 1 tablespoon oil
• 1/2 cup chopped onions
• 1 garlic clove, peeled and chopped
• 100 g unsalted butter
• 125 g cream cheese
• 400 ml heavy (thickened) cream
• 1/2 teaspoon cajun seasoning
• 1/2 teaspoon Italian seasoning
• 1 tablespoon lemon juice
• 1/4 cup grated parmesan
• Salt and pepper to taste

Cook lasagna sheets:

• 8 dried lasagna sheets

Other ingredients:

• 1/2 cup grated mozzarella
• Chopped parsley, to garnish

Instructions

Cook chicken:

1. Place chicken in a bowl. Add cajun seasoning. Toss to coat. Season with salt and pepper.
2. Heat 1 tablespoon oil in a large frying pan over medium-high heat.
3. Add chicken. Sauté, stirring occasionally, for about 5-6 minutes or until chicken is browned and cooked through.
4. Remove from pan. Shred chicken. Set aside.

Cook vegetables:

1. To the same pan, add mushrooms and spinach.
2. Sauté, stirring, for 2-3 minutes or until the mushrooms are tender and spinach is wilted. Remove from pan. Set aside. 

Make alfredo sauce:

1. To the same pan, add 1 tablespoon oil.
2. When oil is hot, add onions and garlic. Sauté, stirring occasionally, for about 2-3 minutes or until the onions are soft and translucent.
3. Add butter, cream cheese and cream. Stir to combine. Simmer for about 2 minutes.
4. Add cajun seasoning, Italian seasoning, lemon juice and grated parmesan. Stir to combine. Season with salt and pepper. Simmer for about 2-3 minutes.
5. Reserve 1 and 1/2 cups of sauce.
6. Add chicken and vegetables to the pan. Stir to combine. Remove from heat. Set aside. 

Cook lasagna sheets: 

1. Boil water in a large saucepan over medium high heat. Season with salt.
2. Add lasagna sheets. Cook for about 6-7 minutes or until al dente.
3. Remove sheets from water.
4. Place them on a baking sheet in a single layer.

Assemble:

1. Preheat oven to 200 C / 400 F. 
2. Place one lasagna sheet on a work surface. Spread with 3 tablespoons chicken alfredo sauce. Roll. Repeat with the remaining lasagna sheets and chicken alfredo sauce. 
3. Spread 1/2 cup reserved alfredo sauce on the base of a large baking dish.
4. Arrange the lasagna rolls in a single layer.
5. Top with remaining reserved alfredo sauce and mozzarella.
6. Cover the baking dish with aluminum foil. Cook for 12-15 minutes.
7. Remove foil and broil for 4 minutes.
8. Garnish with parsley. Serve warm.

Notes

• No precooking required for fresh lasagna sheets
• For a gluten free version of this recipe, use gluten free lasagna sheets

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 1453Total Fat 94gSaturated Fat 44gTrans Fat 1gUnsaturated Fat 40gCholesterol 403mgSodium 3431mgCarbohydrates 63gFiber 8gSugar 21gProtein 92g

The nutritional data is for information purposes only

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