Chicken and bacon combined with spinach and herbs, rolled up in lasagna noodles, and smothered in a homemade three-cheese alfredo sauce! This is the ultimate CREAMY CHEESY COMFORT food recipe that everyone ADORES! Can be prepped in advance and baked off later.
Prep Time45 minutesmins
Cook Time45 minutesmins
Additional Time15 minutesmins
Total Time1 hourhr45 minutesmins
Course: Pasta
Cuisine: Italian
Keyword: chicken alfredo lasagna roll ups, chicken alfredo lasagna rolls, chicken lasagna roll ups, lasagna roll ups
Servings: 9
Calories: 632kcal
Author: Averie Sunshine
Ingredients
Alfredo Sauce
½cupunsalted butter
3clovesgarlicfinely minced
8ouncescream cheesebrick style, do not use lite or reduced fat
¾whole milk2% may be substituted
1cupParmesan cheesefinely shredded
½teaspoonItalian seasoning
½cupdry white wineChardonnay, Pinot Grigio, Sauvignon Blanc; low or reduced sodium chicken broth may be substituted
Lasagna Roll Ups
10lasagna noodlesdo not use no-boil noodles, use traditional
15ouncesricotta cheese
2cupsshredded mozzarella cheesedivided
½cupParmesan cheesefinely shredded
1large egg
1cupspinachfrom a package of frozen that has thawed, squeezed as dry as possible
1tablespoonfresh chivesfinely chopped (finely minced green onion may be substituted)
4 to 5clovesgarlicfinely minced
½teaspoonfreshly ground black pepper
Instructions
Place the lasagna noodles in a 9x13-inch casserole or baking dish, cover with very hot tap water, and let them soak for 30 minutes before using. Tip - You will likely only have enough filling mixture for 8 to 9 roll ups, but in case of breakage or something going wrong with a noodle, better to have an extra or two.
Alfredo Sauce
To a large skillet, add the butter and heat to melt it over medium-high heat.
Add the garlic and cook for 1 minute, stirring constantly.
Add the cream cheese, milk, and stir until melted and combined.
Add the Parmesan cheese, Italian seasoning, wine, and stir until melted and just bubbling, then the skillet off the heat and set it aside. Do NOT continue to cook it after this point because dairy proteins don't like to be overcooked.
Lasagna Roll Ups
Preheat oven to 350F.
To a large mixing bowl, add the ricotta, 1 1/2 cups mozzarella, Parmesan, egg, and stir to combine.
Add the spinach, chicken, bacon, optional pesto, basil, chives, garlic, pepper, and mix well to combine; set aside.
After the noodles have soaked, remove them from the water, and lay them flat on a clean kitchen countertop.
Dry out the 9x13-inch baking dish and then spray it well with cooking spray; set aside.
Spread out a layer of the filling mixture ¼-inch thick down the length of one noodle and roll it up.
Place it in put seam side down in the 9-in by 13-in baking dish. Repeat the process with remaining noodles, placing them evenly around the pan. You may only have enough filling for 8 or 9 noodles, and that is fine as you soaked a couple extra just in case of breakage; discard those.
Evenly pour the alfredo sauce over all the roll ups, making sure there are no dry spots on any of them.
Evenly sprinkle the remaining 1/2 cup mozzarella over the tops. Tip - If you are making ahead, stop at this point, cover tightly with plastic wrap, and refrigerate for up to 24 hours.
When you are ready to bake, cover the pan with foil, making a tent or domed area in the middle so that it's tight enough around the perimeter of the pan but with a domed tent-like space in the middle.
Bake for 25 minutes.
Remove from the oven, remove the foil, and baked for about 20 additional minutes, or until bubbling and cheese is lightly browned. Keep an eye on it starting at 15 minutes, as all ovens cook differently, all cheese browns differently, etc. and you don't want to burn it at this point.
Remove from the oven at let stand 15 minutes before serving.
Notes
*Please read the blog post in the section directly above the recipe for more detailed info. Note that for all ingredients I recommend using the best quality you can find, especially cheeses. Use whole milk (or 2%) and not skim. Do not use lite or reduced fat cream cheese nor cheese. Rotisserie chicken is easiest. Bacon can be omitted. Frozen spinach is preferred and easier than fresh, which you would have to blanch then chop. Fresh herbs may be substituted for dried. Pesto may be omitted.Storage: Roll ups will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Thaw and reheat gently in the microwave or a low temperature oven to warm through.