I partnered with Cavit to create this recipe. All thoughts & opinions are my own.
Chicken Spinach Alfredo Lasagna Roll-Ups are loaded with shredded chicken, spinach & ricotta filling & topped with alfredo sauce. Perfect weeknight dinner.
I really love pasta. I’m always looking for new & creative ways to make easy dinners & that usually includes pasta. One thing I really love, lasagna. It’s a lot of work to make one from scratch. But I have a faster & easier way to get everything you love about lasagna for dinner. These Chicken Spinach Alfredo Lasagna Roll-Ups are so easy to make & present so beautifully. They are perfect for serving on a busy night or for a house full of guests.
Chicken Spinach Alfredo Lasagna Roll-Ups
We made these the other night in two batches. You see, the hubs was going to be home later than usual. So I made one tray for the kids to enjoy at our regular dinner time & another that would be ready later on for us adults to enjoy together. It was the perfect opportunity to pull out a bottle of Cavit Pinot Grigio since we were dining just the two of us.
I had a couple bottles on hand because May 26th is the first National Pinot Grigio Day. So we had one with this dinner & we will be enjoying the other on Friday.
The chicken, spinach & pasta were perfectly complimented by the wine. It was a great dinner that was easy to make. I love that I can make the rolls ahead of time & refrigerate until I’m ready for them. This makes serving these for a gathering super easy.
Chicken Spinach Alfredo Lasagna Roll-Ups
Chicken Spinach Alfredo Lasagna Roll-Ups
Ingredients
Filling:
- 10 oz frozen spinach thawed (1 package)
- 15 oz ricotta cheese 1 tub
- 1½ cups rotisserie chicken shredded
- 1 ½ cups mozzarella cheese shredded
- ⅔ cup parmesan cheese shredded
- 1 large egg
Noodles:
- 12 lasagna noodles
Topping
- 14.5 oz alfredo sauce 1 jar
- 1 cup mozzarella cheese shredded
Instructions
- Prepare the lasagna noodles according to the directions on the package.
- Once they are done, drain, and allow the noodles to cool to the touch.
- Preheat the oven to 375 degrees.
Prepare the filling
- Mix the spinach, ricotta cheese, 1 and ½ cups mozzarella cheese, parmesan cheese, egg, and shredded chicken in a medium bowl. Set aside.
Assemble
- Once the noodles have cooled to touch, lay the noodles down on parchment paper on a smooth surface.
- Spread ¼ cup of the filling evenly along the length of each of the cooked noodles.
- Roll the noodles to the opposite end.
- Pour 1 cup of the alfredo sauce into the bottom of a 9 x 13 baking dish.
- Place the lasagna roll-ups into the baking dish, and add the remaining sauce on top of each roll-up. Place the remaining mozzarella cheese on top.
- Bake for 25 minutes, or until cooked through.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
These really do make the most delicious meal.
You have to make some & pair it with a bottle of Cavit Pinot Grigio!
If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo
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To see where I am linking today- visit HERE
Roll ups are so fun. We used to make “tuna sauce” roll ups. Tuna mixed with sauce, then rolled and topped with plain sauce!
Just delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday! Hope you are having a great week and come back to see us real soon.
Miz Helen
Is there a substitute for the ricotta?
I suppose you can – it won’t taste anything like lasagna or this recipe. But I have heard that people like to sub ricotta cheese with cottage cheese, goat cheese, sour cream, cream cheese, parmesan cheese, or mascarpone.
does this freeze well?
I’m not a fan of reheated frozen pasta in general, so I have not personally tried it. I find that it becomes gummy.
Hey hey hey! These are so good!! I turned them into a loosely “Tuscan inspired” style by adding sun-dried tomatoes to the mix and shredded some smoked Gouda to give it a bite. Get your crushed red pepper, a little cayenne pepper, garlic salt and Italian seasoning made these bad boys keepers in our household. I didn’t have ricotta on hand so I added a bit of the Alfredo sauce to the mix. Couldn’t even tell.
Hello! I’m making this recipe for Christmas Eve. Can it be made the day before and then baked it the following day? Is there a different time for the baking time ?
Thank you!
I have never made it ahead of time so I can’t guarantee how it would turn out or if you’d need to bake for longer. I would think that it would work, although the noodles might not be as good as if you were cooking it fresh.
This recipe is so tasty. I am a bit confused – ingredients say that the filling uses 2.5 cups mozzarella, the topping uses 2 cups mozzarella. The directions say to use 1.5 cups for the filling and the remaining mozzarella for the top. I think I put too much cheese in the filling because of this discrepancy.
Thank you for letting me know. I have updated the recipe