Chicken Alfredo Lasagna Roll Ups with Spinach

These Chicken Alfredo Lasagna Roll Ups with Spinach are creamy, cheesy, and packed with flavor. A quick, comforting dinner ready in under 30 minutes—perfect for busy weeknights and loved by the whole family

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Course: Dinner

Cuisine: American, Italian

Keyword: Chicken Alfredo Lasagna Roll Ups, creamy chicken pasta, easy lasagna dinner, spinach alfredo roll ups, weeknight comfort food

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 430kcal

Cost: $12

Equipment

1 Large pot For boiling lasagna noodles
1 Colander For draining noodles
1 9×13-inch baking dish Grease with olive oil before baking
2-3 Mixing bowls Use separate bowls for filling and mixing
1 set Measuring cups & spoons For precise ingredient portions
1 Sharp knife For chopping fresh spinach

Ingredients

9 Lasagna noodles Cooked al dente, rinsed with cold water
2 cups Shredded cooked chicken Rotisserie chicken or leftovers work great
1.5 cups Alfredo sauce Jarred or homemade
1 cup Shredded mozzarella Plus extra for topping
0.25 cup Grated Parmesan Plus extra for topping
1 teaspoon Italian seasoning
0.5 teaspoon Garlic powder
1 teaspoon Lemon zest Zest of half a lemon
2 cups Fresh spinach Finely chopped
1 tablespoon Olive oil For greasing the baking dish
Salt & pepper To taste (optional)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil.
Cook lasagna noodles according to package instructions, but subtract 1 minute to keep them al dente. Drain and rinse under cold water to prevent sticking.
In a large bowl, combine shredded chicken, 1 cup Alfredo sauce, mozzarella, Parmesan, garlic powder, Italian seasoning, and lemon zest. Stir to mix.
Add chopped fresh spinach to the chicken mixture and stir until well combined. If the chicken is still slightly warm, it will help wilt the spinach.
Spread ½ cup of Alfredo sauce in the bottom of the greased baking dish.
Lay lasagna noodles flat on a clean surface. Spread about 3 tablespoons of filling on each noodle, leaving a small border at the edges.
Roll up each noodle from one short end to the other, keeping the filling inside. Place seam-side down in the prepared dish.
Pour remaining Alfredo sauce evenly over the roll ups. Top with extra mozzarella and Parmesan cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and slightly golden.
Optional: Broil for 2-3 minutes for a golden top. Watch carefully to avoid burning.
Let rest for 5 minutes before serving to allow the roll ups to set. Enjoy!

Notes

Grandma’s Secret Tip: Add a splash of reserved pasta water to the Alfredo sauce if it’s too thick—helps it cling to the noodles!
Make-Ahead Option: Assemble the roll ups a day in advance, cover and refrigerate, then bake when ready (add 5-10 extra minutes to the cook time).
Freezer Friendly: Freeze baked roll ups individually for up to 3 months. Reheat in the oven at 350°F for 30-35 minutes, covered.
Substitutions:
- Use kale or Swiss chard instead of spinach.
- Swap chicken for mushrooms for a vegetarian version.
- Use gluten-free lasagna noodles and dairy-free cheese/sauce if needed.
Pair With: A light green salad and garlic bread make the perfect dinner combo!

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