These lasagna roll-ups give you everything you want from a white lasagna — creamy Alfredo, melted cheese, tender chicken, and spinach — without stacking a whole tray of slippery noodles. You spread, roll, line them up in a glass dish, and bake until the tops are golden and blistered.
They look impressive, portion themselves, and reheat better than classic layered lasagna. Perfect for Sunday dinner, guests, or a make-ahead weeknight meal.
Why You’ll Love These Lasagna Roll-Ups
All the flavor of chicken Alfredo lasagna, easier to serve
Each roll is its own portion — no sloppy slices
Creamy inside, golden and bubbly on top
Uses cooked chicken (rotisserie works perfectly)
Great for make-ahead and freezing
Looks restaurant-fancy in a simple glass baking dish
Ingredients
Noodles & Filling
12 lasagna noodles
2 cups cooked chicken, shredded
2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
1½ cups ricotta cheese
1 cup shredded mozzarella, plus extra for topping
½ cup grated Parmesan
1 large egg
2 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
Alfredo Sauce
3 tablespoons butter
3 garlic cloves, minced
2 cups heavy cream
1 cup grated Parmesan
½ teaspoon salt
½ teaspoon black pepper
Pinch of nutmeg (optional)
To Finish
- 1 to 1½ cups shredded mozzarella
- Extra Parmesan
- Black pepper and chopped parsley
Optional Additions
½ cup sautéed mushrooms
Sun-dried tomatoes, chopped
Red pepper flakes for heat
A handful of cooked bacon or pancetta
Cottage cheese instead of part of the ricotta
How to Make It
Preheat the oven to 375°F (190°C). Grease a 9×13-inch glass baking dish.
Cook the lasagna noodles in salted water until just al dente. Drain and lay them flat on parchment or a clean towel so they don’t stick.
Make the Alfredo: melt the butter in a saucepan, add garlic, and cook 30 seconds. Pour in the cream and simmer 3–4 minutes. Stir in Parmesan, salt, pepper, and nutmeg until smooth. Take off the heat.
In a bowl, mix the ricotta, egg, shredded chicken, spinach, 1 cup mozzarella, ½ cup Parmesan, garlic, Italian seasoning, salt, and pepper.
Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
Lay one noodle flat. Spread 3–4 tablespoons of filling along the length. Roll it up and place it seam-side down in the dish. Repeat with the remaining noodles.
Pour the rest of the Alfredo over the rolls, coating every one. Sprinkle mozzarella and extra Parmesan on top. Add a little black pepper.
Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes more, until the cheese is melted, bubbling, and golden in spots.
Rest 10 minutes before serving so the rolls set and don’t fall apart.
How to Keep Them Creamy & How to Serve
These are best hot from the oven after a short rest. The sauce thickens as they sit, so they slice and lift cleanly.
Serve with garlic bread and a simple green salad. A squeeze of lemon over the top brightens the cream sauce.
Variations
Vegetarian: Skip the chicken and add extra spinach, mushrooms, or roasted zucchini.
Three-cheese: Add provolone slices under the mozzarella topping.
Spicy: Mix chili flakes or a spoon of Calabrian chili into the filling.
Pesto swirl: Spread a thin layer of pesto on each noodle before the filling.
Lighter: Use half-and-half instead of heavy cream and part-skim ricotta.
Tips for Success
Don’t overcook the noodles. Soft noodles tear when you roll them.
Squeeze frozen spinach very dry or the filling turns watery.
Rotisserie chicken saves time and tastes great.
Spread sauce on the bottom of the dish so the rolls don’t stick.
If the tops brown too fast, tent with foil for the last few minutes.
Let them rest. Cutting too soon makes the filling slide out.
Make-Ahead, Freeze & Store
Fridge: Assemble up to 24 hours ahead. Cover and refrigerate. Add 5–10 extra minutes of covered bake time.
Leftovers: Airtight container in the fridge, 3–4 days. Reheat covered at 350°F (175°C) until hot.
Freeze unbaked: Assemble in a freezer-safe dish, wrap well, freeze up to 2 months. Thaw overnight in the fridge, then bake as directed.
Freeze baked: Cool completely, wrap individual rolls, freeze up to 2 months. Reheat from frozen, covered, at 350°F until warmed through.
FAQ
Can I use no-boil lasagna noodles?
Regular boiled noodles roll better. If you use no-boil, soak them in hot water for 10 minutes first so they soften enough to roll without cracking.
Can I use jarred Alfredo sauce?
Yes. You’ll need about 2 to 2½ cups. Homemade tastes richer, but a good jar works on a busy night.
What chicken works best?
Shredded rotisserie, leftover roast chicken, or poached chicken breasts. Avoid large chunks so the rolls stay tight.
Why is my filling runny?
The spinach wasn’t drained well, or the ricotta was very wet. Next time squeeze the spinach and drain any liquid from the ricotta.
Can I make this without ricotta?
Use cottage cheese blended until smooth, or a mix of cream cheese and mozzarella.
Final Thoughts
This is the white lasagna you make when you want something creamy and comforting without the hassle of perfect layers. Roll, sauce, bake, and the glass dish does the rest.
One pan. Golden tops. People will ask for the recipe.
Printable Recipe Card
Chicken Spinach Alfredo Lasagna Roll-Ups
Prep Time: 25 minutes
Cook Time: 40 minutes
Rest Time: 10 minutes
Total Time: about 1 hour 15 minutes
Servings: 6 (2 rolls each)
Ingredients
12 lasagna noodles
2 cups shredded cooked chicken
2 cups chopped spinach
1½ cups ricotta
Mozzarella + Parmesan
1 egg, garlic, Italian seasoning, salt, pepper
Alfredo: 3 tbsp butter, 3 garlic cloves, 2 cups cream, 1 cup Parmesan
Instructions
Cook noodles until al dente. Preheat oven to 375°F (190°C).
Make Alfredo sauce. Mix filling: ricotta, egg, chicken, spinach, cheeses, seasonings.
Spread sauce in a 9×13 dish. Fill and roll each noodle. Line them up.
Cover with remaining sauce and cheese.
Bake 25 minutes covered, 10–15 minutes uncovered, until golden.
Rest 10 minutes and serve.