Chicken Lasagna Rolls With Chive-Cream Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Individual lasagna rolls make this dish both fun and easy to eat. Just add crusty Italian bread or bread sticks and you have a meal! From”
1hr 20mins

Ingredients Nutrition

  • 6 lasagna noodles
  • 1 (8 ounce) package cream cheese, softened
  • 12 cup milk
  • 14 cup romano cheese or 14 cup parmesan cheese, grated
  • 1 tablespoon fresh chives, snipped
  • 1 12 cups cooked chicken, chopped
  • 5 ounces frozen chopped broccoli, thawed and drained (1 cup)
  • 12 cup roasted sweet red pepper, bottled, drained and sliced
  • 18 teaspoon ground black pepper
  • 1 cup pasta sauce


  1. Preheat oven to 350°F Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again. Cut each in half crosswise; set aside.
  2. Meanwhile, for white sauce, in a medium mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.
  3. For filling, in a medium mixing bowl, stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red sweet peppers, and ground black pepper. Place about 1/4 cup filling at one end of each cooked noodle. Roll up noodles around filling. Arrange rolls, seam sides down, in a 3-quart rectangular baking dish.
  4. Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a