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Creamy Chicken Lasagna Roll-Ups

 Creamy Chicken Lasagna Roll-Ups
I love to experiment with new pasta dishes. Ingredients I had on hand and frozen sauce led to these tasty lasagna-flavored roll-ups. —Cyndy Gerken, Naples, Florida
10 ServingsPrep: 35 min. Bake: 45 min.


  • 10 lasagna noodles
  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1-1/2 teaspoons herbes de Provence
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup 2% milk
  • 2 tablespoons minced fresh parsley
  • 4 cups spaghetti sauce
  • 8 ounces fresh mozzarella cheese, thinly sliced


  • Preheat oven to 375°. Cook lasagna noodles according to package
  • directions.
  • Meanwhile, sprinkle chicken with herbs de Provence, 1/4 teaspoon salt
  • and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil
  • over medium heat for 5-7 minutes or until no longer pink; set aside.
  • In a large bowl, combine ricotta, 1/4 cup Parmesan cheese, milk,
  • parsley and remaining salt and pepper. Add chicken.

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Creamy Chicken Lasagna Roll-Ups (continued)

Directions (continued)

  • Drain noodles. Spread 1 cup spaghetti sauce into a greased 13x9-in.
  • baking dish. Spread 1/3 cup chicken mixture over each noodle;
  • carefully roll up. Place seam side down over sauce. Top with
  • remaining sauce and Parmesan cheese.
  • Cover and bake 30 minutes. Uncover; top with mozzarella cheese. Bake
  • 15-20 minutes longer or until bubbly and cheese is melted. Yield: 10
  • servings.
Nutritional Facts: 1 lasagna roll-up equals 378 calories, 17 g fat (9 g saturated fat), 63 mg cholesterol, 789 mg sodium, 32 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.