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Cajun Chicken Lasagna Roll-ups are a cozy weeknight meal and so fun to eat. Tender cajun-seasoned chicken, spinach, sun-dried tomatoes and cheeses are rolled in lasagna noodles and smothered in a homemade cajun alfredo cream sauce, then baked to golden brown perfection.
A lasagna roll up is similar to lasagna, but instead of layering the sheets of noodles and fillings, we are rolling all the ingredients into single sheet and nestling them side by side. It makes for super easy serving!
Looking for more pasta dishes? You’ll love my Chicken Scampi Stuffed Shells, Blackened Cajun Chicken Alfredo, Garlic Parmesan Chicken Pasta, Bacon Chipotle Alfredo, and Chicken Tetrazzini.
What are Chicken Lasagna Roll Ups
They are kind of a lazy take on lasagna. Lasagna roll ups are made by spreading each lasagna noodle with our filling mixture, then rolling them taut, and nestling them side by side in a casserole dish.
Then you pour over the sauce (cajun alfredo sauce in this case), top it with cheese and bake.
You can use this method to make different versions. Like buffalo chicken lasagna rolls, a recipe we have made and loved!
Key Ingredients
CHEESE this recipe uses ricotta, parmesan, cream cheese and a shredded cheese blend
PROTEIN contrary to most ground beef lasagnas, this white sauce lasagna calls for chicken breast.
VEGGIES spinach and sun-dried tomatoes and garlic for aromatics.
SAUCE This recipe uses a creamy homemade cajun alfredo sauce. It’s rich and delicious!
How to Make Chicken Lasagna Roll Ups
These lasagna rolls are easy and fun to make. With just a few quick steps you can have these for an easy weeknight or weekend meal!
Step 1: Pre-heat oven to 375 degrees. In a large bowl, mix together all the filling ingredients starting with the cheeses. Add in the sun-dried tomatoes, spinach, cajun seasoning, chicken and cheese. Boil noodles to al dente according to the package instructions.
Step 2: While noodles are cooking, make a quick alfredo sauce by combining butter and garlic over medium-low in a saucepan. Saute until garlic is fragrant, then add heavy cream. Whisk in cajun seasoning and parmesan and simmer for 5-6 minutes or until it thickens slightly.
Step 3: Add a few spoonfuls of sauce into a greased 9×13 casserole pan. To assemble, scoop 2/3 cup filling onto the end of each cooked lasagna sheet. Roll them up taut and place them seam-side down, side by side into the baking dish. Repeat with remaining lasagna rolls until pan is filled (about 8-10 rolls).
Step 4: Pour the warm alfredo sauce evenly over the rolls, spooning any sauce that falls into the crevices back on top of the lasagna rolls. Spread 1.5 cups of shredded cheese on top the rolls and bake uncovered for 35 minutes, or until edges are crisp and bubbling and top is turning golden brown.
Tools I Love
9×13 Casserole Dish in Aquamarine
Brownies, Bars and Lasagna Spatula
Rotary Cheese Shredder
Looking for More Comfort Food Recipes
Easy Chicken Tetrazzini
Chicken Scampi Stuffed Shells
Blackened Cajun Chicken Alfredo
Garlic Parmesan Chicken and Rice
Smothered Chicken and Gravy
I hope you enjoyed this recipe for Cajun Chicken Lasagna Roll Ups! Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Cajun Chicken Lasagna Roll Ups
Ingredients
- 12 lasagna noodle sheets
Lasagna Filling
- 1 lb. cooked chicken breast, diced or rotisserie chicken, shredded
- 1 block cream cheese, softened
- 1.5 cups ricotta cheese
- 2/3 cup frozen chopped spinach defrosted and well-drained
- 4 oz. sun-dried tomatoes, strained and chopped (1/2 of 8 oz jar)
- 1 tablespoon Cajun seasoning (store bought or homemade recipe below)
- 2.5 cups shredded cheddar/mozzarella cheese, divided I use a combination of both
Cajun Alfredo Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning, (store bought or homemade recipe below)
- salt and pepper to taste
- 1/2 cup grated parmesan
Cajun Seasoning (or use store-bought)
- 2 tablespoon mild paprika
- 3/4 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 2 teaspoon chili powder
- 1.5 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon brown sugar
- 3/4 teaspoon cayenne pepper add more if you like more heat
- 1/2 teaspoon cracked black pepper to taste
Instructions
- Pre-heat oven to 375 degrees and grease a 9x13 casserole dish.
- In a large bowl, add the ricotta cheese and cream cheese and mix until smooth. Toss in the sun-dried tomatoes, spinach, cajun seasoning, chicken and cheese and fold until combined.
- Boil noodles to al dente according to the package instructions.While noodles are cooking, make a quick alfredo sauce by combining butter and garlic over medium-low in a saucepan. Saute until garlic is fragrant, then add heavy cream.
- Whisk in cajun seasoning and parmesan and simmer for 5-6 minutes or until it thickens slightly.
- Add a few spoonfuls of sauce into the bottom of a greased 9x13 casserole pan. To assemble, scoop 2/3 cup filling onto the end of each cooked lasagna sheet. Roll them up taut and place them seam-side down, side by side into the baking dish. Repeat with remaining lasagna rolls until pan is filled (about 10-12 rolls).
- Pour the warm alfredo sauce evenly over the rolls, spooning any sauce that falls into the crevices back on top of the lasagna rolls. Spread 1.5 cups of shredded cheese on top the rolls and bake uncovered for 35 minutes, or until edges are crisp and bubbling and top is turning golden brown.
