These are so fun. They are fun to make, fun to roll up, and extra fun to eat! Your servings come out in these little perfectly portioned cheesy, creamy, meaty packages – I love it! Officially a rollup fan fo-eva. Goodbye traditional lasagna. It was fun knowing you, but I am a way bigger fan of your rolled up counterpart. Life is short, make lasagna fun and roll it up, yo.
In my mind, these were going to be a big fat mess to assemble. But since the filling doesn’t end up being super saucy (most of the sauce goes underneath and on top of the rollups), it’s the least messy thing ever. They roll up in a jiffy and leave you with basically zero mess. It’s so very, very satisfying. Lasagna is already a satisfying meal to make, but this ups the satisfaction factor by the amount of twelve beautiful and neat lasagna rollups that fit perfectly and snuggly in your 9×13 pan. It’s an OCD person’s dream. And my dream. And everyone’s dream (or should be, at least 😀).
Not only are they fun to make and eat, they are also very, very, very yummy. It’s a perfect mashup of chicken alfredo and lasagna. It’s creamy, cheesy, meaty, and so addicting. This is a pretty rich dish, but thanks to several low fat ingredients, each serving is only 400 calories, so pair this with a fresh salad or some fruit and you’ve got a balanced meal that doesn’t break your calorie bank! I’mafan.
Let’s talk details. The sauce and the filling…
- 2% milk
- Parmesan cheese
- Garlic Powder
This yummy alfredo sauce comes together super quickly and is far healthier than your restaurant version which is basically made up of heavy cream and cups of Parm.
- Ricotta (low fat)
- Mozzarella cheese (low fat)
- Parmesan cheese
- Some of our alfredo sauce
Stir it all together and and get ready to roll them babies up. Once your lasagna noodles are cooked, rinsed, and patted dry, you spread 1/3 cup of your filling across each noodle and roll ’em up! You nestle all twelve of your beautiful little rollups into a baking dish that’s been coated with about a cup of alfredo sauce, throw more sauce on top (and some cheese, of course) and bake until golden brown and bubbly. Pure heaven, friends.
Peeps. The time change owned me this year. I feel like I usually don’t even notice it happening – it’s just one little hour! But waking up this morning for work was #rough. I was riding the struggle bus big time. My alarm went off at what should have been six am but was really seven, and I just wanted to cry tears of pain and suffering. Whyyyyyyyyyy, person who decided that daylight savings should exist, whyyy did you do this to meeeeee.
I’m being dramatic, but I felt dramatic at seven am. I would have sold all the possessions in my house to have that beautiful little hour back. I think the fact that it’s cold again this week may have been a factor as well. Cold weather makes me want to shun the outside world and stay curled up in blankets all day. Like…what happened Kansas…it was 70 degrees last week and then it snowed on Saturday. You tryna be funny? MAKE UP YO MIND.
I bitterly removed my winter coat from the closet this morning as I trekked out into the 23 degree weather. And by trekked I really mean walked into my garage. But still…
The fact that spring is around the corner makes me the happiest person in America right now. You cannot come soon enough, spring! And I will welcome you with open arms in my short sleeved t-shirt that I will most definitely be wearing.
The only negative of the warmer weather approaching is the fact that hot, comforting dishes like this will be less acceptable to make on a daily basis. I do love cold weather food despite the fact that the cold weather itself makes me want to hibernate for the rest of time. Silver linings, people!
- 12 lasagna noodles (I boil up the whole box  because several tend to break)
- ½ cup mozzarella cheese
- ½ cup parmesan cheese
- For the alfredo sauce:
- ¼ cup butter
- ¼ cup flour
- 4 cups 2% milk
- 1 cup grated parmesan cheese
- ½ teaspoon garlic powder
- For the filling:
- 2 cups low fat ricotta cheese
- 2 cups shredded chicken (I used about half of a rotisserie chicken)
- 1 cup of your alfredo sauce
- 1 cup low fat mozzarella cheese
- ⅓ cup parmesan cheese
- Preheat your oven to 375 degrees
- Bring a large pot of SALTED (it should taste like the ocean) water to a boil. Cook your lasagna noodles according to package instructions. When done, drain in a colander and rinse with cold water. Pat the noodles dry on a few layers of paper towels and lay across a baking sheet (you will need to do this in batches - they won't all fit on the baking sheet at the same time)
- Meanwhile, make your sauce: melt your butter in a large skillet over medium heat
- When melted, whisk in your flour. Let this cook for about thirty seconds and then pour in your milk. Whisk to combine
- Bring the milk mixture to a simmer and let it cook for several minutes until the sauce is thickened. Add your 1 cup of parmesan cheese and garlic powder, and season to taste with salt and pepper
- For the filling: in a large bowl combine your ricotta, chicken, 1 cup of the alfredo sauce you just made, 1 cup of mozzarella, and ⅓ cup of parmesan cheese. Season to taste with salt and pepper
- To assemble, spread 1 cup of alfredo sauce across the bottom of a 9x13 baking dish
- Spread ⅓ cup of your filling across each lasagna noodle and roll the noodles up into snug rolls
- Place each roll seam side down into your baking dish - you should end with 4 rows of 3 rolls
- Pour your remaining sauce across the top of the rollups, and sprinkle the remaining ½ cup of mozzarella and ½ cup of parmesan evenly across the top
- Bake, uncovered, for 30 minutes. If the cheese hasn't become golden brown by this point, turn your oven onto broil and watch it carefully for a few minutes until the cheese had turned golden brown
Nutrition info is for one serving (one lasagna rollup).
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy lasagna recipes? Check these out: