Cajun Chicken Lasagna Roll Ups
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.
Servings: 6 servings
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.