Chicken Alfredo Lasagne Roll Ups
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • For the Alfredo sauce:
  • ½ cup light butter
  • 2 ounces reduced fat cream cheese
  • 2 cloves. fresh minced garlic
  • 1 cup of 2% milk
  • kosher salt and freshly ground cracked black pepper
  • 1½ tsp fresh oregano
  • ⅔ cup Parmesan reggiano cheese
  • 2 cups of shredded cheese (I chose Jarlsberg)
  • For the rollups:
  • 10 whole wheat lasagne noodles (you can use regular if you prefer.)
  • 2 cups cooked, shredded chicken (I used a rotisserie chicken)
  • 1 cup shredded Jarlsberg cheese (cheddar is fine too)
  1. Preheat the oven to 350º F.
  2. Cook the lasagna noodles according to package directions until they are al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove the excess water.
  3. To make the sauce:
  4. Melt the butter in a medium saucepan over medium heat.
  5. Add the fresh minced garlic and cook for about 1 minute.
  6. Stir in the cream cheese and whisk until smooth. Add in the 2% milk.
  7. Season with the salt, pepper and oregano. Add 2 cups of Jarlsberg cheese and the Parmesan cheese. Bring to a simmer and whisk frequently until the sauce thickens - about 15 minutes.
  8. To make the rollups:
  9. Spray an 8×8 pan with Pam cooking spray and spread about ¼ cup of the Alfredo sauce over the bottom of the pan.
  10. Spread 1 tsp of the Alfredo sauce over each noodle.
  11. Take some of the shredded chicken and spread it evenly over each noodle and top with another tsp of sauce about 2 Tbsp shredded Jarslberg cheese.
  12. Carefully roll up each lasagne noodle and place the seam side down in the baking dish on top of the Alfredo sauce.
  13. Once the roll ups are all in the pan, pour the remaining Alfredo sauce over the top and top with more shredded Jarlsberg cheese.
  14. Bake at 350º F for about 30 minutes until heated through and cheese is bubbly.
  15. Serve with a tossed salad and garlic bread.
Nutrition Information
Serving size: 2 roll ups Calories: 641.4 Fat: 35.8 g Saturated fat: 18.4 g Unsaturated fat: 7.8 g Carbohydrates: 46.1 g Sugar: 2.8 g Sodium: 869.9 mg Fiber: 7.2 g Protein: 38.9 g Cholesterol: 132.3 mg
Recipe by The Gardening Cook at