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Cheesy Chicken Alfredo Lasagna Roll-Ups

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These cheesy chicken Alfredo lasagna roll-ups combine tender chicken, shrimp, and a creamy seafood-infused Alfredo sauce, all wrapped in lasagna noodles and baked to golden perfection. Perfect for seafood lovers and anyone craving a comforting, crowd-pleasing Italian-inspired dinner.

Ingredients

Scale
  • 8–10 lasagna noodles (cooked al dente, drained)
  • 2 cups cooked chicken (shredded or diced, rotisserie recommended)
  • 1 cup small cooked shrimp (peeled, deveined, chopped)
  • 1 1/2 cups ricotta cheese (whole milk preferred)
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley (chopped, plus extra for garnish)
  • 1 teaspoon Italian seasoning (dried)
  • Salt and pepper (to taste)
  • 1 1/2 cups heavy cream
  • 4 tablespoons unsalted butter
  • 3 cloves garlic (minced)
  • 1/2 cup seafood stock (or chicken broth)
  • 3/4 cup grated Parmesan cheese (for Alfredo sauce)
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 cup shredded mozzarella cheese (for topping)
  • 2 tablespoons grated Parmesan cheese (for topping)
  • Fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook until just al dente (about 8-10 minutes). Drain and lay noodles flat on a clean kitchen towel.
  3. In a small saucepan over medium heat, melt butter. Add minced garlic and cook for about 1 minute until fragrant. Pour in heavy cream and seafood stock, whisking constantly. Simmer gently for 3-5 minutes, then stir in grated Parmesan cheese and nutmeg. Season with salt and pepper. Remove from heat.
  4. In a large bowl, combine cooked chicken, chopped shrimp, ricotta, shredded mozzarella, grated Parmesan, chopped parsley, Italian seasoning, and salt & pepper. Mix until evenly combined.
  5. Spread about 1/4 cup of the filling evenly onto each lasagna noodle. Roll up gently from one end to the other.
  6. Pour 1/2 cup Alfredo sauce into the bottom of the prepared baking dish. Arrange roll-ups seam-side down in the dish. Pour remaining Alfredo sauce evenly over the roll-ups. Sprinkle with extra mozzarella and Parmesan cheese.
  7. Cover dish loosely with aluminum foil and bake for 25 minutes. Remove foil and bake another 10-12 minutes, until cheese is bubbly and lightly golden.
  8. Let roll-ups rest for 5 minutes before serving. Garnish with extra parsley and serve hot.

Notes

For best results, use whole milk ricotta and firm lasagna noodles. Pat shrimp dry before mixing to avoid watery filling. Don’t overcook noodles—al dente is key for easy rolling. You can assemble ahead and refrigerate or freeze before baking. For a gluten-free version, use gluten-free noodles. For extra flavor, brush noodles with garlic butter before filling. Broil for 1-2 minutes at the end for a crispier top.

Nutrition

Keywords: chicken Alfredo lasagna roll-ups, seafood lasagna, easy dinner, creamy pasta, Italian comfort food, shrimp lasagna, cheesy roll-ups, family meal, make-ahead, freezer friendly

Find it online: https://realityeats.com/cheesy-chicken-alfredo-lasagna-roll-ups-easy-dinner-for-seafood-lovers/