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White Chicken Lasagna Roll Ups – Chicken and bacon combined with spinach and herbs, rolled up in lasagna noodles, and smothered in a homemade three-cheese alfredo sauce! This is the ultimate CREAMY CHEESY COMFORT food recipe that everyone ADORES! Can be prepped in advance and baked off later.
White Chicken Lasagna Roll Ups Recipe
These lasagna roll ups are pure comfort food and especially delicious when the weather is cold and all you crave is something hot, warm, ultra cheesy, creamy, and hearty.
Rather than making traditional lasagna, I rolled up traditional lasagna noodles and smothered them in a homemade three-cheese alfredo sauce before baking.
Rolled up inside each one of these little bundles of joy you’ll find shredded chicken, savory bacon, and three more cheeses. This isn’t January diet food. If you’re looking for salads, check these 30 Best Salad Recipes.
Although the white chicken and bacon lasagna rollups do have spinach, basil, and chives so they are not totally absent of a bit of greenery in case that’s important to you.
These little guys are a little bit of a project, but I promise totally worth it!
You can also prep them in advance so that when you’re ready to bake them, all you have to do is pop them in the oven. A perfect weekend project to pop in the oven after the Monday doldrums.
Ingredients in White Chicken Lasagna Roll Ups with Homemade Alfredo Sauce
For these chicken and bacon lasagna roll ups, you will need alfredo sauce.
For homemade alfredo sauce, you’ll need the following ingredients:
- Unsalted butter
- Cream cheese
- Milk (2% or whole)
- Parmesan cheese
- Italian seasoning
- Dry white wine (or chicken broth)
For the lasagna roll ups, you’ll want to have the following ingredients on hand:
- Lasagna noodles
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Cooked chicken, shredded
- Cooked bacon, chopped
- Pesto, optional
- Fresh basil
- Fresh chives
How To Make Homemade Alfredo Sauce
Making homemade alfredo sauce is a cinch and highly recommended. Simply follow these steps:
Step 1: In a saucepan, melt the butter and add the garlic.
Step 2: Add the cream cheese, milk, and stir until smooth, melted, and combined.
Step 3: Add the Parmesan cheese, Italian seasoning, wine, and stir until lighting bubbling.
Step 4: Turn off the heat and let it stand until you’re ready for it later.
Is Homemade Alfredo Sauce Required?
No, it’s not required but it’s highly recommended.
For such a fast and easy recipe that gives so much extra flavor, I strongly suggest doing it yourself.
There is something weird to me about shelf-stable alfredo sauces or white sauces in general knowing there is cheese and dairy in them and seeing them in jars on a grocery shelf, but it’s up to you if you want to go that route, to each her own.
Do I Have To Use Wine in Alfredo Sauce?
This is another situation where, no it’s not required, but it’s highly recommended.
For those concerned about the alcohol and serving the dish to children, science indicates that the actual alcohol burns off during cooking and what you are left with is the rich flavor it imparts.
For this reason, I love wine in sauces, like in my Garlic Butter Chicken which is an internet and reader super favorite recipe.
Dry whites like a chardonnay, pinot grigio, or sauvignon blanc are my suggestions.
If you don’t drink alcohol or are serving this to people who don’t you can go ahead and use chicken broth. I would use low-sodium.
How To Make Chicken Lasagna Filling
To make the filling for your white chicken lasagna roll ups, follow these easy steps:
Step 1: Soak the lasagna noodles for 30 minutes before beginning.
Tip: Do this before you begin to make the alfredo sauce so they are ready to go when you need them.
Second Tip: Do not use no-boil lasagna noodles. They are more temperamental and I have had recipe fails with them here. Not worth it since this recipe has a lot of ingredients and time involved. You don’t want a noodle failure!
Step 2: To a large bowl, mix together the ricotta cheese, most of the mozzarella, the Parmesan, and the egg.
Step 3: Add the spinach, chicken, bacon, pesto, basil, chives, garlic, pepper, and mix.
Assembling and Baking White Chicken Lasagna Roll Ups
Assembling your white chicken roll ups is easy to do.
Step 1: Drain the water from the noodles, take one noodle and lay it flat, and spread a layer of the filling mixture down the length of the noodle.
Step 2: Place it in the baking pan and repeat the process with all remaining noodles.
Step 3: Pour the alfredo sauce over the top of all the noodles and add cheese.
Step 4: Cover with foil and bake for 25 minutes. Uncover and bake for 20 more minutes. Let rest for 15 minutes before serving.
Make Ahead and Storage Options for White Chicken Lasagna Roll Ups
If you would like to prep and assemble the white chicken lasagna roll ups in advance, feel free to do that.
My recommendations are to make the alfredo sauce, the filling mixture, roll up your noodles and get them in the pan.
Cover the pan with foil and refrigerate for up to 24 hours before baking.
The chicken lasagna roll ups will keep airtight for up to 5 days or for up to 4 months in the freezer.
These lasagna rolls ups freeze very well so you can even separate them into a few airtight containers after baking so you have freezer meals ready to go upon thawing.
My suggestion is to make the recipe straight through, then freeze; rather than making up to the point of baking and then freezing, because then you’d still have to bake them.
Tips for the Best White Chicken Lasagna Roll Ups
This is a long tips section but I want to be as through as possible!
There are lots of ingredients in the recipe between the homemade aldredo sauce and the chicken lasagna roll ups themselves, but all ingredients serve a purpose.
As long as you are going to the work, make sure you’re using the best quality (full-fat and not lite) ingredients you can find so the finished lasagna roll ups are as delectable as possible.
As stated above, do not use no-boil lasagna noodles. They are not always reliable and the last thing you want after going to the work of this multi-step recipe is for your noodles to fail. I have had it happen with this recipe and do not advise using them. Use classic lasagna noodles which work every time.
I have never tested the recipe with gluten-free lasagna noodles and can’t speak to how they will or will not work.
The milk should whole, although 2% is sufficient. I have not tested the recipe using plant-based milks and don’t know how the alfredo sauce would taste or how the texture would be.
For the cream cheese in the filling mixture, use full fat brick-style cream cheese, not anything “lite” or labeled as “spreadable”.
For the other cheeses, in both the filling and the alfredo sauce, use as high quality cheese as you can since this dish is full of it. Do not use green “Parmesan” cheese in a can!
Rotisserie chicken is your friend here. You only need two cups of cooked shredded chicken.
Many grocery store deli departments now also sell some of their leftover rotisserie chicken in small plastic containers which you can easily shred, or they already shred it. This may be an option for you if you don’t want to get a whole chicken.
Use your favorite bacon in the lasagna rollups filling mixture. I used a thick cut bacon but whatever you like will be great. You can also omit the bacon if you don’t want to use it or are making it for guests who don’t eat bacon.
Using frozen spinach is easier than fresh because you don’t have to blanch to wilt it, drain it, nor chop it. Use frozen that you thaw and wring the water out extremely well.
If you don’t have fresh basil on hand, use dried. Use green onions rather than chives if you don’t spot them in your market.
Store bought pesto is just dandy and I love the extra pop of basil flavor it adds, but if you don’t want to invest in it for just two tablespoons, omit it.
- 1/2 cup unsalted butter
- 3 cloves garlic, finely minced
- 8 ounces cream cheese (brick style, do not use lite or reduced fat)
- 3/4 whole milk (2% may be substituted)
- 1 cup Parmesan cheese, finely shredded
- 1/2 teaspoon Italian seasoning
- 1/2 cup dry white wine (Chardonnay, Pinot Grigio, Sauvignon Blanc; low or reduced sodium chicken broth may be substituted)
Lasagna Roll Ups
- 10 lasagna noodles (do not use no-boil noodles, use traditional)
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese, finely shredded
- 1 large egg
- 1 cup spinach (from a package of frozen that has thawed), squeezed as dry as possible
- 2 cups cooked chicken, shredded
- 6 slices cooked bacon, diced small
- 2 tablespoon pesto, optional
- 1 tablespoon fresh basil, finely chopped (or 1 1/2 teaspoon dried basil)
- 1 tablespoon fresh chives, finely chopped (finely minced green onion may be substituted)
- 4 to 5 cloves garlic, finely minced
- 1/2 teaspoon freshly ground black pepper
- Place the lasagna noodles in a 9×13-inch casserole or baking dish, cover with very hot tap water, and let them soak for 30 minutes before using. Tip – You will likely only have enough filling mixture for 8 to 9 roll ups, but in case of breakage or something going wrong with a noodle, better to have an extra or two.
- Alfredo Sauce – To a large skillet, add the butter and heat to melt it over medium-high heat.
- Add the garlic and cook for 1 minute, stirring constantly.
- Add the cream cheese, milk, and stir until melted and combined.
- Add the Parmesan cheese, Italian seasoning, wine, and stir until melted and just bubbling, then the skillet off the heat and set it aside. Do NOT continue to cook it after this point because dairy proteins don’t like to be overcooked.
- Lasagna Roll Ups – Preheat oven to 350F.
- To a large mixing bowl, add the ricotta, 1 1/2 cups mozzarella, Parmesan, egg, and stir to combine.
- Add the spinach, chicken, bacon, optional pesto, basil, chives, garlic, pepper, and mix well to combine; set aside.
- After the noodles have soaked, remove them from the water, and lay them flat on a clean kitchen countertop.
- Dry out the 9×13-inch baking dish and then spray it well with cooking spray; set aside.
- Spread out a layer of the filling mixture ¼-inch thick down the length of one noodle and roll it up.
- Place it in put seam side down in the 9-in by 13-in baking dish. Repeat the process with remaining noodles, placing them evenly around the pan. You may only have enough filling for 8 or 9 noodles, and that is fine as you soaked a couple extra just in case of breakage; discard those.
- Evenly pour the alfredo sauce over all the roll ups, making sure there are no dry spots on any of them.
- Evenly sprinkle the remaining 1/2 cup mozzarella over the tops. Tip – If you are making ahead, stop at this point, cover tightly with plastic wrap, and refrigerate for up to 24 hours.
- When you are ready to bake, cover the pan with foil, making a tent or domed area in the middle so that it’s tight enough around the perimeter of the pan but with a domed tent-like space in the middle.
- Bake for 25 minutes.
- Remove from the oven, remove the foil, and baked for about 20 additional minutes, or until bubbling and cheese is lightly browned. Keep an eye on it starting at 15 minutes, as all ovens cook differently, all cheese browns differently, etc. and you don’t want to burn it at this point.
- Remove from the oven at let stand 15 minutes before serving. Roll ups will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Thaw and reheat gently in the microwave or a low temperature oven to warm through.
*Please read the blog post in the section directly above the recipe for more detailed info.
Note that for all ingredients I recommend using the best quality you can find, especially cheeses. Use whole milk (or 2%) and not skim. Do not use lite or reduced fat cream cheese nor cheese. Rotisserie chicken is easiest. Bacon can be omitted. Frozen spinach is preferred and easier than fresh, which you would have to blanch then chop. Fresh herbs may be substituted for dried. Pesto may be omitted.
Amount Per Serving:
Calories: 632Total Fat: 41gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 153mgSodium: 759mgCarbohydrates: 31gFiber: 2gSugar: 3gProtein: 32g
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