Best 7 Chicken Lasagna Rolls Recipes

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Indulge in a culinary journey with our delectable Chicken Lasagna Rolls, an enticing fusion of classic Italian flavors and innovative presentation. These delightful rolls boast tender chicken smothered in a rich and flavorful tomato sauce, enveloped in layers of delicate lasagna sheets. Baked to perfection, each bite reveals a symphony of textures and tastes, leaving you utterly satisfied. To elevate your culinary repertoire, we've curated a collection of equally enticing recipes. Dive into the creamy goodness of our Chicken Alfredo Lasagna, where succulent chicken and alfredo sauce harmonize beautifully. Alternatively, embark on a cheesy adventure with our Cheesy Chicken Lasagna, a crowd-pleaser that guarantees cheesy satisfaction in every bite. If you crave a lighter variation, our Chicken Florentine Lasagna awaits, offering a delightful combination of chicken, spinach, and creamy béchamel sauce. Each recipe promises a unique taste experience, making this article your ultimate guide to crafting exceptional chicken lasagna dishes.

Here are our top 7 tried and tested recipes!

PULL-APART BROCCOLI CHICKEN ALFREDO LASAGNA ROLLS RECIPE BY TASTY



Pull-Apart Broccoli Chicken Alfredo Lasagna Rolls Recipe by Tasty image

Here's what you need: nonstick cooking spray, shredded chicken, broccoli, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, garlic powder, alfredo sauce, wide lasagna noodles, fresh parsley

Provided by Julie Klink

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 11

nonstick cooking spray
2 cups shredded chicken, cooked
2 cups broccoli, finely chopped
2 cups shredded mozzarella cheese, divided
½ cup shredded parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
2 cups alfredo sauce, divided
12 wide lasagna noodles, cooked
1 tablespoon fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23-cm) springform pan with nonstick spray.
  • In a large bowl, add the chicken, broccoli, half of mozzarella, the Parmesan, salt, pepper, garlic powder, and half of alfredo sauce. Mix thoroughly.
  • Place one of the lasagna noodles vertically on a cutting board. Scoop a spoonful of the chicken mixture onto the noodle and spread.
  • Starting with the end closest to you, roll up the noodle, being careful not to squeeze any of the filling out of the sides. Cut the rolled noodle in half crosswise. Repeat with the rest of the noodles and filling.
  • Place the rolls wavy side up in a greased 9-inch (23-cm) springform pan. Sprinkle with the rest of the mozzarella cheese.
  • Bake for 20 minutes, until the cheese starts to brown.
  • Release the pan and garnish the rolls with parsley. Serve immediately, with warm alfredo sauce alongside for dipping.
  • Enjoy!

Nutrition Facts : Calories 369 calories, Carbohydrate 15 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, Sugar 2 grams

CHICKEN AND BROCCOLI LASAGNA ROLLS



Chicken and Broccoli Lasagna Rolls image

Take pasta to new heights with this clever creation. A cheesy mixture of chicken and broccoli is rolled into lasagna noodles, making enough for two dinners. It's nice to have a pan of these roll-ups in the freezer for unexpected company. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 casseroles (3 servings each).

Number Of Ingredients 14

1 small onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 cup whole milk
1-1/2 cups shredded Monterey Jack cheese
3 cups diced cooked chicken
6 cups frozen chopped broccoli, thawed and drained
2 large eggs, lightly beaten
3/4 cup dry bread crumbs
1 jar (6-1/2 ounces) diced pimientos, drained
1/4 cup minced fresh parsley
1/2 teaspoon salt, optional
12 lasagna noodles, cooked and drained

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese. Pour 1/3 cup each into 2 greased 8-in. square baking dishes; set aside., In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt if desired. Spread about 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks. , Place 6 roll-ups curly end down in each baking dish. Top with remaining cheese sauce., Cover and freeze 1 casserole for up to 3 months. Cover and bake second casserole at 350° for 40 minutes or until a thermometer reads 160°. Uncover; bake 5 minutes longer or until bubbly. Discard toothpicks., To use frozen casserole: Thaw in the refrigerator for 8 hours or overnight. Bake as directed.

Nutrition Facts : Calories 617 calories, Fat 24g fat (12g saturated fat), Cholesterol 179mg cholesterol, Sodium 914mg sodium, Carbohydrate 58g carbohydrate (6g sugars, Fiber 4g fiber), Protein 42g protein.

ALFREDO CHICKEN LASAGNA ROLLS



Alfredo Chicken Lasagna Rolls image

Chicken, Alfredo, and cheese rolled up in lasagna noodles for tasty awesomeness.

Provided by RAPTORSHARK

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h8m

Yield 9

Number Of Ingredients 9

1 (12 fluid ounce) can evaporated milk
2 skinless, boneless chicken breasts
1 (1 ounce) package ranch dressing mix
9 lasagna noodles
1 cup Alfredo sauce, or as desired
1 ½ cups shredded mozzarella cheese, or to taste
¼ cup crumbled cooked bacon, or to taste
1 pinch dried oregano, or more to taste
1 pinch garlic salt, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine evaporated milk, chicken, and ranch dressing mix in a skillet over medium heat; cook until chicken is no longer pink in the center, 10 to 15 minutes. Shred chicken.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and dry on paper towels.
  • Spread Alfredo sauce over each noodle; top with shredded chicken.
  • Combine mozzarella cheese, bacon, oregano, and garlic salt in a bowl; sprinkle over chicken layer. Roll each noodle around the filling and place rolls in an 8-inch baking dish.
  • Bake in the preheated oven until cheese is melted and bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 25.2 g, Cholesterol 48.3 mg, Fat 15.3 g, Fiber 0.9 g, Protein 16.9 g, SaturatedFat 7.2 g, Sodium 694 mg, Sugar 6.1 g

CHICKEN LASAGNA ROLLS



Chicken Lasagna Rolls image

Whether for an everyday meal or a special occasion, this is a fun and creative way to serve lasagna. Chicken and almonds add a tasty new twist.-Virginia Shaw, Modesto, California

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 5 servings.

Number Of Ingredients 15

1 medium onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped almonds
1/3 cup butter
1/2 cup cornstarch
1-1/2 teaspoons salt
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
2 cups chopped cooked chicken
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
10 lasagna noodles, cooked and drained
2 cups whole milk
1 cup shredded Swiss cheese, divided
1/4 cup dry white wine or water

Steps:

  • Preheat oven to 350°. In a large saucepan, saute onion, red pepper and almonds in butter until onion is tender and almonds are toasted. Stir in cornstarch and salt until blended. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. , Transfer half of the sauce to a large bowl; stir in chicken, spinach, pepper and nutmeg. Spread about 3 tablespoons over each lasagna noodle. Roll up and place seam side down in a greased 11x7-in. baking dish. , Add milk, 1/2 cup Swiss cheese and wine to remaining sauce. Cook and stir over medium heat until thickened and bubbly. Pour over roll-ups. , Bake, uncovered, 20-25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 717 calories, Fat 34g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 1404mg sodium, Carbohydrate 63g carbohydrate (10g sugars, Fiber 6g fiber), Protein 40g protein.

CHICKEN FLORENTINE LASAGNA ROLLS



Chicken Florentine Lasagna Rolls image

A twist on the standard lasagna dish. Fontina, fresh spinach, roasted chicken, cremini mushrooms and sauteed onions make this a great dish. A creamy bechemel sauce and rolled lasagna rolls make this perfect. I admit this takes a little time but worth it. Now I also take advantage of a grocery store roasted chicken for this or you can roast your own. But I do insist on fresh spinach and herbs, but why not take advantage of a little help ... I also get my mushrooms pre-sliced. Take a little help on some store bought items when you can. The fontina to me just adds lots of flavor, but if you can't find it mozzarella will work just fine. This is worthy of entertaining, but the best part ... make it ahead and just refrigerate. Just put in the oven and bake the night of the party, NO work.

Provided by SarasotaCook

Categories     Weeknight

Time 1h45m

Yield 14 Lasagna Rolls, 6-8 serving(s)

Number Of Ingredients 20

28 lasagna noodles, pre cooked
2 cups chicken, shredded and chopped fine
1 (7 ounce) bag Baby Spinach
1 1/2 cups cremini mushrooms, chopped fine
1 medium onion, chopped fine
1 tablespoon fresh thyme
1 cup chicken broth
salt
pepper
4 tablespoons flour
4 tablespoons butter
2 cups milk
2 cups heavy cream
1 pinch nutmeg
1 (8 ounce) container ricotta cheese
3 cups fontina, grated (reserve 1 cup for the topping)
2 cups parmesan cheese (reserve 1/2 for the topping)
salt
pepper
1 tablespoon fresh parsley

Steps:

  • Noodles -- Now I do this a little different than most. I bring a 13x9 pan on the stove and fill with water and bring to a light boil. I then boil my noodles flat. To me they boil quicker and less chance of tearing being flat in a pan. Just 5 or so minutes and they are done. Then remove them to a sheet of parchment paper to cool. About 24 noodles. If you want you can always boil in a large pot of water if you prefer the traditional method.
  • Cheese -- Mix the grated fontina, parmesan and ricotta. Make sure to reserve 1 cup the fontina and 1/2 parmesan for the top layer. Add in a pinch of salt, pepper to taste and the fresh parsley.
  • Chicken -- To a medium saucepan, add the olive oil and bring to medium heat. Add the onions and mushrooms and cook on medium heat until lightly browned about 5-7 minutes. Then add in the shredded chicken and fresh spinach, thyme and chicken broth and cook until everything is well combined. Just add a little salt and pepper to taste. Just simmer until the broth reduces.
  • Bechemel -- 4 / 4/ 4/ -- my basic recipe. Melt 4 tablespoons of butter in a medium pot, then add 4 teaspoons of flour and combine, mix well to make a roux and cook just a couple of minutes to get the flour taste out. Then add in 2 cups heavy cream and 2 cups milk and bring to a medium heat to let it thicken, add a pinch of nutmeg.
  • Make the Lasagna -- Lay out a noodle, spread with the cheese mixture and then top with the chicken spinach mixture, then another noodle, more cheese and another layer of chicken mixture, then roll.
  • In a 13x9 casserole dish add about 1 cup of the bechemel sauce and then place the lasagna rolls, seam side down. Now top with the remaining sauce. Top with the extra fontina and parmesan cheese. Cover and bake 35 minutes at 375, then remove the foil and cook 10 more minutes until bubbly and golden brown. Make sure to let it rest 10 minutes covered before serving.
  • Note: I like to use a 13x9, you want to make sure that the pan is not too big and the rolls fit in the pan nicely side by side, this way the sauce tops the rolls and makes a nice crust. You can also make these in individual ramiken or serving dishes, 2 rolls per person. It makes a great way to serve them for a dinner party.

BAKED CHICKEN LASAGNA ROLLS



Baked Chicken Lasagna Rolls image

Cut this out of the Sunday coupon inserts. States the recipe was created for Dragone cheese by Cooking Light Supper Clubs. Sounds delicious!

Provided by Kim127

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups part-skim ricotta cheese
1 1/4 cups part-skim mozzarella cheese, shredded
1/2 cup parmesan cheese
1 egg
1 teaspoon garlic powder
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked chicken, shredded
8 lasagna noodles, cooked
1 1/2 cups tomato sauce

Steps:

  • Preheat oven to 375.
  • Mix first eight ingredients, reserving 1/4 cup mozzarella.
  • Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of the ricotta mixture and 1/4 cup chicken.
  • Starting at one end, roll one noodle at a time.
  • Fill the bottom of a baking dish with 1/2 cup tomato sauce.
  • Lay rolls seam side down, cover with remaining tomato sauce and sprinkle with reserved 1/4 cup mozzarella cheese.
  • Bake for 20 minutes.

Nutrition Facts : Calories 370.9, Fat 15.7, SaturatedFat 8.6, Cholesterol 99.9, Sodium 815.2, Carbohydrate 25.3, Fiber 1.6, Sugar 3.1, Protein 31.2

KELLI'S CHICKEN LASAGNA ROLLS



Kelli's Chicken Lasagna Rolls image

This is a great recipe if you love the traditional flavor of lasagna, with a twist.

Provided by Kelli

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 9

10 uncooked lasagna noodles
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package shredded mozzarella, divided
1 tablespoon vegetable oil, or as needed
3 skinless, boneless chicken breast halves
1 green bell pepper, chopped
½ (8 ounce) package sliced fresh mushrooms
1 (28 ounce) jar spaghetti sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with a paper towel.
  • Mix ricotta cheese, spinach, and half of the mozzarella cheese together in a bowl.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in a large skillet over medium heat. Add chicken breasts; cook until they turn white, 2 to 3 minutes per side. Add green bell pepper and mushrooms; cook and stir until softened, 3 to 4 minutes.
  • Cut chicken breasts into small pieces. Transfer to a large bowl; mix in bell pepper, mushrooms, and spaghetti sauce.
  • Lay 1 noodle on a flat work surface. Spread some of the ricotta cheese mixture on top. Roll up and place seam-side down in a baking dish. Repeat with remaining noodles and ricotta cheese mixture. Pour chicken and sauce mixture over noodles. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until sauce is bubbly, about 25 minutes. Remove foil and sprinkle remaining mozzarella cheese on top. Continue baking, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 823.6 calories, Carbohydrate 83 g, Cholesterol 116.7 mg, Fat 29.7 g, Fiber 10 g, Protein 57.4 g, SaturatedFat 13.6 g, Sodium 1377.2 mg, Sugar 21.9 g

Tips:

  • Use a variety of cheeses. This will give your lasagna rolls a more complex flavor. Some good options include mozzarella, ricotta, Parmesan, and Asiago.
  • Don't overcook the chicken. Otherwise, it will become dry and tough. Cook it until it is just cooked through.
  • Let the lasagna rolls cool slightly before serving. This will make them easier to handle and cut.
  • Serve the lasagna rolls with your favorite sauce. Some good options include marinara sauce, Alfredo sauce, or pesto sauce.

Conclusion:

Chicken lasagna rolls are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. They are sure to be a hit with your family and friends. Additional Tips:
  • You can use any type of pasta that you like for this recipe. Some good options include lasagna noodles, penne noodles, or spaghetti noodles.
  • If you don't have a pasta maker, you can use a rolling pin to roll out the pasta dough.
  • You can also use a food processor to make the filling for the lasagna rolls.
  • If you are short on time, you can use a pre-made sauce.

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