Chicken Alfredo Lasagna Rollups


  • 12 lasagna noodles (I boil up the whole box [18] because several tend to break)
  • 1/2 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • For the alfredo sauce:
  • 1/4 cup butter
  • 1/4 cup flour
  • 4 cups 2% milk
  • 1 cup grated parmesan cheese
  • 1/2 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
  • 1/3 cup parmesan cheese


  1. Preheat your oven to 375 degrees
  2. 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)
  3. Meanwhile, make your sauce: melt your butter in a large skillet over medium heat
  4. When melted, whisk in your flour. Let this cook for about thirty seconds and then pour in your milk. Whisk to combine
  5. 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
  6. 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 1/3 cup of parmesan cheese. Season to taste with salt and pepper
  7. To assemble, spread 1 cup of alfredo sauce across the bottom of a 9×13 baking dish
  8. Spread 1/3 cup of your filling across each lasagna noodle and roll the noodles up into snug rolls
  9. Place each roll seam side down into your baking dish – you should end with 4 rows of 3 rolls
  10. Pour your remaining sauce across the top of the rollups, and sprinkle the remaining 1/2 cup of mozzarella and 1/2 cup of parmesan evenly across the top
  11. 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