Recipe: Creamy Chicken Alfredo Lasagna Roll-Ups

Recipe: Creamy Chicken Alfredo Lasagna Roll-Ups

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Sheela Prakash
Jul 15, 2016
(Image credit: Leela Cyd)

Sometimes cooking for two just doesn't feel all that decadent. You bake a couple of chicken breasts or grill a piece of fish, and although it's delicious, it lacks that luxuriousness that something that you might cook for a crowd has, like a cheesy lasagna or a slow-cooked chunk of meat. Well, these creamy chicken Alfredo lasagna roll-ups solve this problem.

Bulked up with chicken and spinach and enhanced with both creamy Alfredo sauce and melty mozzarella, this is a rich and indulgent dinner. It's a quick and easy recipe that makes lasagna possible for two people without a giant baking dish's worth of leftovers — and on a weeknight, at that.

(Image credit: Leela Cyd)

While a classic layered lasagna is the centerpiece of many meals, it's too fussy for a weeknight. Lasagna roll-ups are significantly quicker to assemble and you can make as few or as many as you want.

Using already-cooked, shredded chicken — whether it's from a rotisserie bird you picked up at the grocery store or it's simply leftover from another meal — quickens assembly. Jarred Alfredo sauce, however, gets a hard pass. Instead, this recipe spends an extra few minutes whipping up a creamy sauce from scratch. It's as simple as melting some butter in a saucepan, adding a little garlic and cream, and letting it thicken for a few minutes before adding in the cheese and lemon. This stuff is seriously good on the roll-ups, but any pasta would happily benefit from it as well.

(Image credit: Leela Cyd)

Creamy Chicken Alfredo Lasagna Roll-Ups

Serves 2

4 dry lasagna noodles
2 tablespoons unsalted butter, plus more for coating the baking dish
1 clove garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon lemon juice
Kosher salt
Freshly ground black pepper
1/2 cup cooked shredded chicken
1/2 cup loosely packed baby spinach leaves
3/4 cup shredded mozzarella cheese

Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9x9-inch baking dish with butter; set aside.

Bring a large pot of salted water to a boil. Add the lasagna and cook according to package directions until al dente. Transfer to a clean towel and lay on a flat surface to dry and cool.

Meanwhile, make the sauce: Melt the 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the cream, bring to a simmer, and cook, stirring frequently, until the sauce thickens slightly, about 5 minutes. Remove from the heat and add the Parmesan, lemon juice, a big pinch of salt, and a few grinds of pepper. Whisk until smooth and set aside.

Combine the chicken, spinach, 1/2 cup of the mozzarella, and 1 tablespoon of the sauce in a large bowl. Divide the mixture among the lasagna noodles and spread into an even layer. Starting from a short end, roll up the noodles into a tight roll. Place the roll-ups seam-side down, side by side and touching in the baking dish.

Pour the remaining sauce over the roll-ups, and sprinkle the remaining 1/4 cup mozzarella over the top. Bake until heated through and the sauce is bubbling, 15 to 20 minutes.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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