Chicken Alfredo Lasagna Rollups. Spoon a thin layer of sauce onto bottom of a baking dish. Spread sauce onto each cooked noodle and top with chicken, then roll up noodle. Place roll-ups in baking dish, seam-side down, and spoon.

Creamy, cheesy, Alfredo sauce is poured over them and a mix of Parmesan and mozzarella cheese is sprinkled on top. Divide the mixture among the lasagna noodles and spread into an even layer. Starting from a short end, roll up the noodles into a tight roll. You can cook Chicken Alfredo Lasagna Rollups using 5 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chicken Alfredo Lasagna Rollups

You need 2 jars of Alfredo sauce.
You need 2 cans of chicken breast.
It's 1 package of Italian seasoning.
It's 1 box of lasagna noodles, boiled.
You need 24 oz of ricotta cheese.

Place the roll-ups seam-side down, side by side and touching in the baking dish. Once you are done with all of the heat, top your chicken alfredo lasagna with chopped fresh parsley. Chicken Alfredo Rollups ~ Creamy and Delicious! Lasagna Noodles Stuffed with Chicken, Cheese and Garlic Alfredo Make for a Quick and Delicious Dinner!

Chicken Alfredo Lasagna Rollups step by step

First open cans and break up chicken with a fork.
Next preheat oven to 425°.
In a 13x9 dish spray non stick spray and lay out four noodles width wise..
Use a tbsp spoon, spoon in 2 Tbsp and spread the Alfredo sauce lightly on the inside.
Next layer ricotta cheese (about 2 tsp full or more).
Lastly add in two table spoon of chicken.
Roll up the noodle as tightly as you can.
Continue to do this all noodles. You will have about 12 in this dish. (Note: if you need more you should have about 6 more noodles that fit nicely in an 8x8 dish).
After all are rolled up top with the Alfredo sauce evenly and generously.
Cover with tin foil and Bake for 25 mins..

These Lasagna Roll Ups are freezer friendly and also make a great recipe to share with family and friends when they are sick, had a new baby or anything. Combine mozzarella cheese, bacon, oregano, and garlic salt in a bowl; sprinkle over chicken layer. Roll up each noodle from the short end, jelly-roll style. Arrange the rolled noodles, seam side down, in the dish. Spread about half of the alfredo sauce into the bottom of the baking dish.