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White Chicken Lasagna Roll Ups served on white plate with golden fork and melted cheesy Alfredo topping.
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White Chicken Lasagna Roll-Ups

These White Chicken Lasagna Roll Ups are creamy, cheesy, and packed with tender chicken and spinach in every bite. Rolled lasagna noodles are filled with ricotta, baked in rich Alfredo sauce, and topped with golden melted mozzarella for a comforting dinner that looks impressive but is surprisingly simple to make.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: chicken lasagna roll ups, white chicken lasagna roll ups
Servings: 6
Calories: 769kcal
Author: Joanna Cismaru

Ingredients

  • 12 lasagna noodles
  • 2 cups ricotta cheese
  • 1 cup Parmesan cheese grated
  • 2 cups mozzarella cheese shredded
  • 1 large egg
  • 2 tablespoons fresh parsley chopped
  • salt and pepper to taste
  • 2 cups Alfredo sauce homemade or store-bought
  • 2 cups cooked chicken shredded
  • 1 cup spinach chopped
US Customary - Metric

Instructions

  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay the noodles flat on a sheet of wax paper or a clean kitchen towel to prevent them from sticking together.
    process shots showing how to make white chicken lasagna roll ups.
  • In a mixing bowl, combine ricotta cheese, ½ cup of Parmesan cheese, 1 cup of mozzarella cheese, the egg, parsley, salt, and pepper. Mix well until everything is thoroughly combined. Stir in the cooked chicken and chopped spinach.
    process shots showing how to make white chicken lasagna roll ups.
  • Spread each lasagna noodle with an even layer of the ricotta mixture. Roll up the noodles tightly and set aside.
    process shots showing how to make white chicken lasagna roll ups.
  • Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish to prevent sticking. Place the lasagna roll-ups seam side down in the baking dish. Pour the remaining Alfredo sauce over the top of the roll-ups, making sure they are completely covered.
    process shots showing how to make white chicken lasagna roll ups.
  • Sprinkle the remaining mozzarella and Parmesan cheeses over the top of the sauce-covered roll-ups.
    process shots showing how to make white chicken lasagna roll ups.
  • Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.
    process shots showing how to make white chicken lasagna roll ups.
  • Let the lasagna roll-ups cool for a few minutes before serving. Garnish with additional chopped parsley if desired.

Notes

  1. Cook the lasagna noodles just until tender. If they are too soft, they can tear when rolling.
  2. If your ricotta looks watery, let it drain for a few minutes before mixing. This keeps the filling thick and creamy.
  3. If using frozen spinach, thaw completely and squeeze out all excess moisture before adding to the filling.
  4. Do not overfill the noodles. A thin, even layer makes rolling easier and keeps them from splitting while baking.
  5. Let the roll ups rest 5 to 10 minutes after baking so they hold their shape when serving.
  6. Store leftovers covered in the refrigerator for up to 3 days. Reheat gently so the sauce stays creamy.

Nutrition

Serving: 1serving | Calories: 769kcal | Carbohydrates: 49g | Protein: 46g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 203mg | Sodium: 1181mg | Potassium: 409mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1396IU | Vitamin C: 3mg | Calcium: 586mg | Iron: 2mg
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