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.
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.
Creamy Chicken Alfredo Lasagna Roll-Ups
dry lasagna noodles
unsalted butter, plus more for coating the baking dish
grated Parmesan cheese
Freshly ground black pepper
cooked shredded chicken
loosely packed baby spinach leaves
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.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Food styling by Ayda Robana