Creamy Chicken Lasagna Roll-Ups
Lasagna roll-ups. They’ve been on my list of things to make for a long time. I made this spinach and turkey sausage lasagna and my husband really enjoyed it so I have been wanting to make another white lasagna.
I saw these creamy white chicken lasagna roll ups which were adapted from this lasagna recipe which I have also seen floating around Pinterest. It’s like the recipe was calling me!
So I made it. And honestly, I thought it was way too rich for my tastes. I’m not a big alfredo fan to begin with though. I just find it to be too heavy most of the time and all the cream cheese made the roll-ups insanely rich and creamy and the sauce was super thick. Don’t get me wrong, they were good, but way too much. I couldn’t even finish one roll-up. If you are an alfredo fan, go for it, you might really like it! My husband is and enjoyed them, but also thought they were too heavy.
I decided to take what I liked about the recipes and change what I didn’t like. Swapping the cream sauce on top for marinara really made a difference for me. The filling is still super creamy, but with the sauce, I could actually finish one whole roll-up and I also liked the added flavor from the tomato sauce. I also removed some of the cream cheese from the inside mixture which also helped.
Creamy Chicken Lasagna Roll-Ups
Creamy Chicken Lasagna Roll-Ups - These easy lasagna roll-ups are made with a layer of creamy cream cheese, mozzarella, and Parmesan cheese with rotisserie chicken for a delicious and comforting dinner!
Ingredients
- 8 lasagna noodles
- 6 oz. cream cheese, softened
- 1/2 tsp. garlic powder
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 2 cups shredded cooked chicken (rotisserie chicken works great!)
- 2 tbs. fresh chopped parsley
- your favorite marinara sauce
Instructions
- Preheat oven to 350 degrees F.
- Prepare the lasagna noodles according to the package instructions. Drain and pat dry. Place a sheet of wax paper on the counter. Line each noodle on top of the wax paper.
- In a mixing bowl, beat together the cream cheese and garlic powder until smooth. Stir in the mozzarella cheese and the Parmesan cheese. Then mix in the milk until it is combined with the cheeses. Stir in the chicken and parsley.
- Spoon some of the sauce of your choice on the bottom of baking dish so that it is completely covered.
- Spoon some of the mixture (roughly 1/3 cup per noodle) and spread on top of each noodle. Tightly roll each noodle up and place seam side down into the baking dish. Cover each roll with more sauce trying to completely cover each one so that they do not dry out while baking. Sprinkle additional Parmesan or mozzarella cheese on top.
- Cover the pan with foil and bake for about 25 minutes. Uncover and continue baking for another 5-10 minutes or until the sauce is bubbly and the cheese on top is melted.
Notes
If you only have oven ready lasagna noodles, do not boil them. Try soaking them in hot water for about 20-30 minutes until they are soft enough to roll.
Nutrition Information:
Yield:
4Serving Size:
2 roll-upsAmount Per Serving: Calories: 629Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 134mgSodium: 716mgCarbohydrates: 45gFiber: 3gSugar: 4gProtein: 36g
29 Comments on “Creamy Chicken Lasagna Roll-Ups”
I can see why the recipe was calling you! Looks amazing! Gorgeous pictures! Another one of your recipes I must try!!!
Thank you, Jennifer!
I love that you swapped the typical alfredo sauce for a healthier tomato sauce! I never would have thought of that. I’ve always wanted to try those rollups but I couldn’t stand the thought of how unhealthy they were with the alfredo. I’m totally giving these a try though. They look amazing!
I hear you, Melissa. Using only the white sauce was just too much for me.
Lasagna roll-ups are a favorite around here! Love that you use both a white sauce and a marinara sauce!
It’s the best of both worlds! :)
You have me seriously craving lasagna! These look absolutely spectacular!
Thank you, Kelly!
Um, I totally need to try these, like, STAT! What a scrumptious weeknight recipe! Love it.
Thanks, Georgia! The filling is the best part!
I absolutely love the flavors in this – and how easy it looks to do. Perfect weeknight dinner!!
Thanks, Jessica! It’s a nice and quick dinner!
I love lasagna roll ups… they have become my family’s favorite over regular lasagna. I love the portion control and the easier serving. I love how you plated it… you can see all the filling beautifully. I think I may have to redo my roll ups again and work my plating. :)
PS… I hate to bother you…. but I would appreciate if you could please vote for my burger (you can vote 3x in a row a day until September 17th) It’s the Grand Slam Burger by Curry and Comfort. The link to vote is here: http://www.goodcook.com/index.php?main_page=burger_contest&category=all_beef
It’s not an easy dish to plate. It makes it easier if you don’t fully cover them in the sauce, that way, you can really see the inside. And yes, I will vote right now!
I love alfredo and white sauces but I never make them at home because like you, I find them a tad too rich too. I love how your changes lightened this dish up. I can’t wait to try this!
I am with you on this, love a marinara. This is a beautiful lovely meal.
What a beautiful use of chicken my friend, you are so pro :D
Cheers
Choc Chip Uru
I have been dying to make lasagna roll-ups forever and now I have to try these!
I’ve made the roll ups before and they’re fun. As much as I love rich, creamy sauce, however, I do usually opt for something lighter.
I’m so hungry right now. I’m definitely craving pasta this pregnancy – thank goodness for gluten-free lasagna! What a great recipe Stephanie!
Looks very good, only thing I would change is the cream cheese. I just wouldn’t use it, ricotta is what I would use .
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what size pan works for 8 noodles?
I’m planning on these for dinner tonight, but I’ve decided to add some spinach and mushroom to the chicken mixture. I can’t wait!
I think that’s a fantastic idea, Renee!
Mine didn’t turn out so well with the rolls, but was very good just as regular lasagna!!!
I’m thinking about making these for a new mommy. Can I freeze ahead of time? If so, how should I adjust cooking time? Thanks!
I made these today and they were delish! I made 16 rolls instead of 8 ( I have a 2 big boys) I added sauteed onions to the mixture and the 5 cheese Italian cheese by Kraft. The kids say this is a keeper!
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