Chicken Alfredo Lasagna Rolls Recipe

Well, here’s a mind-blowing idea: have you considered making a lasagna that isn’t shaped like a rectangle? Or one that used Alfredo sauce instead of a tomato-based sauce?

Both ideas are frankly crazy, I know, but the cooks of Spoon Fork Bacon have dared to dream, and the result is their Chicken Alfredo Lasagna Rolls. These fun little packets of pasta work as a hearty Sunday dinner or, made ahead, as a quick meal from the freezer on weekdays.

And, since some people are tired of the same old Italian dishes with mozzarella and red sauce – not me, but I get it – this will change the flavors nicely.

The first step, of course, is to boil the lasagna noodles. The folks at Spoon Fork Bacon recommend picking up a brand with the classic ruffled edges, because they’re just a little prettier. And be sure to choose regular lasagna noodles, not ready-to-cook ones. You will need soft noodles for the rolled part of this recipe.


Once your noodles are ready, it’s time to prepare the filling. Combine shredded, cooked chicken and frozen peas in a bowl (this would be a great use for a leftover rotisserie bird). Then fry the mushrooms in butter and add them.

Next, you’ll make the Alfredo sauce, using sautéed onions and garlic, heavy cream, and freshly grated Parmesan cheese. You could probably replace Alfredo with a pot to keep things simple, but, if possible, make your own for the best taste.

Save two cups of the finished Alfredo sauce and stir the rest with the shredded chicken mixture.

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Now the fun begins: spoon a layer of Chicken Alfredo filling over each boiled lasagna sheet, then roll up tightly. Place roll-ups vertically in an 8-by-8-inch baking dish until they are all cozy and snuggled up together.

Cover with a layer of Alfredo and Parmesan then put everything in the oven for 25 minutes. Add a final shake of Parm, let the dish cool for a few moments, then enjoy!

Find the whole recipe from Spoon Fork Bacon here and ride!