Jump to Recipe·Print Recipe

These chicken alfredo lasagna roll ups are a comforting and simple weeknight meal! This version is gluten free and dairy optional and topped off with crispy prosciutto.

 

A baking dish filled with chicken alfredo lasagna roll ups after baking

Lasagna is one of my husband’s absolute favorite meals! It’s comforting, classic, relatively easy to make, and it’s perfect for meal prep. I usually make him a classic lasagna, but I love mixing it up with different flavors. This chicken alfredo lasagna is the perfect twist on classic lasagna, and it’s even gluten free and dairy optional.

THE INGREDIENTS FOR WHITE PESTO LASAGNA

  • Lasagna Sheets. I use these from Joval! Jovial totally makes the best gluten free pasta, and their lasagna sheets are just the best.
  • Buffalo Mozzarella. I like to use buffalo mozzarella because it’s way lower in lactose, and easier to tolerate than regular mozzarella. However, you can also leave it out or go with a  dairy-free mozzarella if desired.
  • Dairy-Free Alfredo. I use this, you can also use this.
  • Dairy-Free Ricotta. I use this, sub this for nut free!
  • Shredded Chicken. Use cooked and shredded chicken for this recipe.
  • Shredded zucchini. This is an easy way to sneak in veggies.
  • Prosciutto. This is one of the secret ingredients that I add to my husband’s meal prep lasagna! It’s a nice way to add a flavor pop and some crunch on top.

How to make Gluten and Dairy Free Chicken Alfredo Lasagna Roll-Ups

  • Boil the lasagna noodles and set aside.
  • Prep the ricotta filling & chicken, zucchini and alfredo filling.
  • Roll the lasagna rolls and add to the baking dish.
  • Add sauce and bake. Top the lasagna rolls with the remainder of the alfredo sauce and evenly spread. Add a bit of buffalo mozzarella to the top of each roll-up. Cover and bake in the oven for 30 minutes. Remove the cover and top with the remainder of the prosciutto. Bake for another 10 minutes or until the lasagna is tender and the prosciutto is lightly crisp.
  • Serve topped with chopped parsley.

Step by step photos of making the chicken alfredo lasagna roll ups.

Tips & Tricks

  • Add extra veggies. I love zucchini in lasagna but spinach would be another great option to add to this lasagna!
  • Don’t over cook the lasagna noodles while boiling! You really want to make sure the lasagna is al dente, and not totally soft as it will cook more in the oven. Check often while you’re boiling to ensure that they don’t over cook.

HOW TO STORE & REHEAT THIS RECIPE

You can easily keep this recipe in the fridge for 2-3 days and reheat it in the oven for a few minutes. You can also freeze it for a month, defrost in the fridge and reheat it.

HOW TO MAKE THIS LASAGNA DAIRY-FREE

The recipe is written with dairy-free pesto, alfredo, and ricotta. The only dairy product used in the photos is buffalo mozzarella, which is actually much easier to tolerate for those who have issues with dairy. However, if you’re totally dairy-free, here are your options…

  • Skip the mozzarella altogether. If you can’t find a good dairy-free mozzarella, you can forgo it and add a bit more alfredo sauce on top.
  • Use dairy-free mozzarella. You can use a recipe like this, or a store-bought version.

A serving of chicken alfredo lasagna rolls up served on a plate.

You’ll also love…

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Alfredo Lasagna Roll Ups {gluten free, dairy optional)

  • Author: Michelle
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale

Instructions

  1. Preheat the oven to 375 F and lightly grease an 8×8″ casserole dish. Add about 1/2 cup of dairy-free alfredo to the base of the casserole dish. Set aside.
  2. Fill a large pot with water and bring it to a boil. Add the lasagna sheets about 2-3 at a time and cook for 3-4 minutes, until lightly tender. Transfer to a clean plate and coat lightly with olive oil to prevent sticking. Set aside.
  3. Prepare the filling by combining the ricotta, egg, salt, pepper, garlic and onion powder in a bowl. Combine the chicken with 1/2 cup of alfredo, the shredded zucchini, and about half of the chopped prosciutto in a separate bowl.
  4. Prepare the lasagna roll-ups by laying out a lasagna sheet and adding a few spoonfuls of the ricotta mixture and spread to evenly distribute. Add a large spoonful of the chicken mixture and spread. Roll into a tight roll. Transfer to the baking dish and repeat with all of the lasagna sheets.
  5. Top the lasagna rolls with the remainder of the alfredo sauce and evenly spread. Add a bit of buffalo mozzarella to the top of each roll-up.
  6. Cover and bake in the oven for 30 minutes. Remove the cover and top with the remainder of the prosciutto. Bake for another 10 minutes or until the lasagna is tender and the prosciutto is lightly crisp.
  7. Serve topped with chopped parsley.
  • Prep Time: 15
  • Cook Time: 45
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: Italian Inspired

Nutrition

  • Calories: 540
  • Fat: 28.4g
  • Carbohydrates: 36.7g
  • Fiber: 3.9g
  • Protein: 34.8g

Keywords: gluten free alfredo lasagna