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Spinach-Chicken Alfredo Lasagna Roll Ups

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“If desired the chicken may be replaced with cooked sausage meat, also the recipe may be doubled to 16 rolls --- make certain that the cooked chicken is very finely chopped --- prep time does not include cooking the noodles, the complete recipe may be prepared and refrigerated up to 24 hours in advance --- this is very good!”

Ingredients Nutrition


  1. Set oven to 350 degrees F.
  2. Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
  3. In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
  4. Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
  5. Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
  6. Place the cooked noodles on a wax paper lined flat surface.
  7. Evenly divide the ricotta mixute into eight scoops on to a plate.
  8. Spread about half of the alfredo sauce into the bottom of the baking dish.
  9. Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
  10. Roll up starting at the short end.
  11. Place seam side down on top of the sauce.
  12. Repeat same method with remaining 7 noodles.
  13. Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
  14. Cover with foil and bake for about 30 minutes or until hot and bubbly.

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