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“I made this recipe for Sarah's birthday her freshman year in college. They were a lot of work but truly amazing and the presentation is beautiful! The next time I made it I just layered it in a traditional lasagna style layering the ingredients instead of doing it in a rollup. I usually cook a few extra lasagna noodles just incase they break. (Do not use too much sauce on each roll-up, or it can be quite messy!)”
READY IN:
1hr
SERVES:
4
YIELD:
9 roll-ups
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray an 8x8 pan with non-stick spray.
  2. Pour in 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan.
  3. Boil 8-10 cups of water in a large pan, cook lasagna noodles until al dente.
  4. Drain and rinse the noodles with cold water to prevent them from sticking to each other.
  5. Lay out each noodle individually and blot dry with a paper towel.
  6. Spread about 2 Tbs. alfredo sauce over each noodle.
  7. Sprinkle oregano and garlic salt on top of sauce.
  8. Take 1/9th of the shredded chicken and spread it out evenly over each noodle.
  9. Add approximately 3 Tbs of mozzarella on top of the chicken.
  10. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle alittle to prevent squishing out the inside ingredients while rolling.
  11. Place the roll-ups in the pan, one by one, seam-side down so they won't unroll.
  12. Once they are all in the pan, pour the remaining alfredo sauce over the top.
  13. Top with remaining cheese.
  14. Bake at 350 degrees for about 30, or until the cheese is completely melted on top.

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