These Creamy Chicken Alfredo Lasagna Rolls are everything you love about rich, cheesy pasta—wrapped into tidy, portion-perfect bundles. Tender lasagna noodles are filled with a flavorful mixture of shredded chicken, creamy ricotta, and sautéed spinach, then topped with a lighter homemade Alfredo sauce. It’s a comforting and elegant dish that brings together cozy Italian flavors in a fresh, mindful way.
The Best Creamy Chicken Alfredo Lasagna Rolls with Fresh Spinach
Print ThisIngredients
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For the filling:
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6 cooked lasagna noodles (whole wheat or regular)
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1 cup cooked shredded chicken breast
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¾ cup part-skim ricotta cheese
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1 cup fresh spinach, chopped
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¼ tsp garlic powder
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Salt and black pepper, to taste
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For the Alfredo sauce:
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1 tbsp light butter
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1 tbsp flour
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1 cup unsweetened almond milk or low-fat milk
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2 tbsp grated Parmesan cheese
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¼ tsp nutmeg (optional)
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Salt and pepper, to taste
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For topping:
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â…“ cup shredded part-skim mozzarella cheese
Instructions
- Cook the Spinach
In a skillet over medium heat, lightly sauté chopped spinach until wilted. Remove from heat and set aside to cool slightly. - Make the Alfredo Sauce
In a small saucepan, melt the butter over medium heat. Whisk in flour to form a roux, cooking for 1 minute. Gradually whisk in milk and cook until slightly thickened. Stir in Parmesan, nutmeg (if using), salt, and pepper. Remove from heat. - Prepare the Filling
In a medium bowl, mix together shredded chicken, ricotta cheese, sautéed spinach, garlic powder, salt, and pepper. - Assemble the Rolls
Lay out the cooked lasagna noodles on a flat surface. Spread a generous spoonful of the filling along each noodle, then carefully roll them up. Place seam-side down in a baking dish. - Top and Bake
Pour Alfredo sauce evenly over the rolls and sprinkle with shredded mozzarella. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake an additional 5–10 minutes, or until cheese is melted and bubbly.
Notes
Don’t Overfill the Rolls – A little filling goes a long way and prevents tearing. Use Freshly Cooked Noodles – Soft noodles are easier to roll and won’t break. Flavor the Sauce Well – A pinch of nutmeg or extra garlic adds amazing depth. Meal Prep Friendly – These rolls freeze well and reheat beautifully.
Why You’ll Love This Recipe
Protein-Packed – Made with lean chicken and ricotta for satisfying comfort.
>Fresh and Flavorful – Bright baby spinach and garlic give depth and balance.
>Creamy but Light – A lighter Alfredo sauce made with milk keeps it rich without the heaviness.
Perfect Portions – Rolled noodles offer built-in portion control and look beautiful on the plate.
Ingredients
For the filling:</p>
- 6 cooked lasagna noodles (whole wheat or regular)
- 1 cup cooked shredded chicken breast
- ¾ cup part-skim ricotta cheese
- 1 cup fresh spinach, chopped
- ¼ tsp garlic powder
- Salt and black pepper, to taste
For the Alfredo sauce:</strong>
- 1 tbsp light butter
- 1 tbsp flour
- 1 cup unsweetened almond milk or low-fat milk
- 2 tbsp grated Parmesan cheese
- ¼ tsp nutmeg (optional)
- Salt and pepper, to taste
For topping:
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- â…“ cup shredded part-skim mozzarella cheese
Instructions
1. Cook the Spinach
In a skillet over medium heat, lightly sauté chopped spinach until wilted. Remove from heat and set aside to cool slightly.
2. Make the Alfredo Sauce
In a small saucepan, melt the butter over medium heat. Whisk in flour to form a roux, cooking for 1 minute. Gradually whisk in milk and cook until slightly thickened. Stir in Parmesan, nutmeg (if using), salt, and pepper. Remove from heat.
3. Prepare the Filling
In a medium bowl, mix together shredded chicken, ricotta cheese, sautéed spinach, garlic powder, salt, and pepper.
4. Assemble the Rolls
Lay out the cooked lasagna noodles on a flat surface. Spread a generous spoonful of the filling along each noodle, then carefully roll them up. Place seam-side down in a baking dish.
5. Top and Bake
Pour Alfredo sauce evenly over the rolls and sprinkle with shredded mozzarella. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake an additional 5–10 minutes, or until cheese is melted and bubbly.
Nutritional Information (Per Roll)
Calories: 230
Protein: 21g
Fat: 9g
Carbohydrates: 17g
Fiber: 2g
Sugar: 2g
Tips for Success
- Don’t Overfill the Rolls – A little filling goes a long way and prevents tearing.
- Use Freshly Cooked Noodles – Soft noodles are easier to roll and won’t break.
- Flavor the Sauce Well – A pinch of nutmeg or extra garlic adds amazing depth.
- Meal Prep Friendly – These rolls freeze well and reheat beautifully.
Why This Recipe Works
Lasagna rolls make classic Italian comfort food more approachable and portion-controlled. The use of lean chicken, part-skim cheeses, and a light Alfredo sauce keeps things satisfying without being heavy. The spinach adds color, nutrients, and a fresh touch, making every bite balanced and delicious.
