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These spicy buffalo chicken lasagna roll ups are stuffed with chicken, tomatoes, and four different types of cheese, and then smothered in a creamy Alfredo buffalo wing sauce. Serve the cozy, flavorful dish alongside salad and garlic bread!
Table of Contents
Lasagna roll ups are a delicious cross between a classic lasagna casserole and buffalo chicken wings. There’s no actual layering necessary for this dish, and they’re great for portion control! Instead, the cooked lasagna noodles wrap around a cheesy chicken filling, creating a simple and flavorful stuffed pasta dish that’s totally kid-approved.
Ingredients for Buffalo Chicken Lasagna Roll-Ups
This is just a quick overview of the ingredients that you’ll need for a pan of buffalo chicken alfredo lasagna roll ups. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Lasagna noodles: you’ll need a 16-ounce box of traditional lasagna noodles for this recipe. See my notes below if you’d like to substitute with oven-ready or no-boil noodles.
- Alfredo sauce: use store-bought jarred sauce for a nice shortcut, or feel free to make your own Alfredo at home.
- Buffalo wing sauce: gives the lasagna that classic buffalo chicken flavor! I use Frank’s RedHot Buffalo Wings Hot Sauce, but any similar variety will work. It makes the dish a bit spicy, and adds a nice acidic, vinegar-based tang that cuts through the rich, creamy sauce.
- Ricotta cheese: gives the filling that creamy texture. If you prefer, you can substitute with small curd or whipped cottage cheese, but see my notes below for more details on that change.
- Cream cheese: because cream cheese is always a great companion for buffalo chicken!
- Parmesan cheese: for sharp, salty flavor. Use freshly-grated Parmesan or a can of the pre-grated stuff — either works!
- Kosher salt, garlic powder, celery salt, and ground black pepper: for even more flavor.
- Shredded chicken: use the meat from a store-bought rotisserie chicken for a shortcut, take advantage of leftovers, or boil about 1 ½ lbs. of boneless, skinless chicken breast until cooked through (about 15 minutes).
- Petite-diced tomatoes: make sure the tomatoes are drained well so that they don’t water-down the filling. Use Rotel diced tomatoes with green chiles for a spicy addition to the dish instead.
- Parsley: I prefer fresh herbs, but you can sub with a smaller amount of dried parsley in a pinch.
- Mozzarella cheese: or sub with grated white cheddar cheese if you prefer.
Can you boil oven ready lasagna noodles for roll ups?
Yes, you’ll just need to boil them for less time than traditional lasagna noodles. While regular lasagna noodles require about 8 minutes in boiling water, oven-ready lasagna noodles will only need about 3 minutes. Then just use the cooked noodles in these chicken lasagna rolls as instructed.
How to Make Creamy Buffalo Chicken Lasagna Roll Ups
While they might look fancy, I assure you — if you can boil pasta, you can make these spicy chicken lasagna roll ups! Plus, they’re a great prep-ahead, freezer-friendly option for weeknight meals. Stash them in your fridge or keep them in your freezer, and you’ll be glad that dinner’s waiting for you when you’re ready to bake them.
I’ve included the detailed directions in the recipe card at the bottom of the post, but here’s the quick version:
- Boil the lasagna noodles in a large pot of water until al dente.
- Whisk together the Alfredo buffalo sauce. Pour half of the buffalo sauce mixture in a greased skillet or prepared baking dish.
- Stir together the chicken and cheese filling in a large mixing bowl.
- Spread the chicken ricotta mixture in a thin layer on each of 18 lasagna noodles, and then sprinkle with cheese. Roll up the noodles, and place them vertically in the skillet. Pour remaining sauce over the tops of the rolls.
- Cover with aluminum foil and bake.
- Sprinkle with more cheese, and then finish under the broiler.
Serving Suggestions
Serve this easy buffalo chicken lasagna recipe with any of these sides:
- Garlic Breadsticks, Garlic Bread, Homemade Focaccia, No-Knead Cast Iron Focaccia, or a crusty loaf of No-Knead Dutch Oven Bread
- Jalapeno Cheddar Mexican Cornbread, Cast Iron Cornbread, Southern Cornbread, Skillet Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, or Cake Mix Cornbread
- Cornbread Muffins or 3-Ingredient Sour Cream Muffins
- 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Sweet Potato Biscuits, or Cheese Biscuits
- Green Salad with Red Wine Vinaigrette, Wedge Salads, House Salad or Caesar Salad
- Roasted Broccoli or Asparagus
- Sauteed Asparagus
- 2-Ingredient Italian Sugar Snap Peas
- Sauteed Spinach with Garlic
- Sauteed Zucchini or Roasted Yellow Squash
- Parmesan Roasted Cauliflower
- Amish Green Beans with Brown Butter, Arkansas Green Beans with Bacon, or Southern-Style Green Beans
- Brown Sugar Glazed Carrots
- Carrots or Celery Sticks with Ranch dressing or Blue Cheese Dip
Buffalo Chicken Lasagna Rolls Storage Tips
- Make Ahead: Assemble the buffalo chicken roll ups in advance, but do not bake. Wrap tightly and store in the refrigerator for up to 48 hours before baking, or freeze for up to 3 months.
- When ready to bake, allow the refrigerated spicy lasagna roll ups to sit on the counter and come to room temperature for at least 30-60 minutes before baking. If you’re baking them directly from the freezer, bake the dish covered in a 375°F oven for 1 hour, or until heated through. Then remove the cover and broil as directed.
- Storage: Leftovers will keep in an airtight container in the fridge for 3-4 days. You can also freeze the leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.
- How to Reheat: Cover the pan with foil and heat in a 350°F oven until warmed through, about 15-20 minutes. You can also reheat individual servings in the microwave for about 1-2 minutes.
Recipe Variations
- Make it spicier by using Ro-tel diced tomatoes with green chiles instead of the plain diced tomatoes. You can also add some cayenne or crushed red pepper flakes.
- Instead of the tomatoes, add a box of thawed and squeezed dry frozen chopped spinach to the filling. Shredded carrots, fresh spinach, or sauteed celery and onion would also be good.
- Sprinkle crumbled blue cheese in each lasagna roll-up.
- I prefer ricotta cheese because it has a thicker, smoother, creamier texture than cottage cheese. For a lighter choice, you can substitute with small curd or whipped cottage cheese. If the cottage cheese looks like it has a lot of liquid, strain it before combining it with the rest of the ingredients.
- Cooking for Two? Divide the full recipe between two smaller 8-inch square baking dishes. That way you get two meals with the same amount of effort, and you can freeze one for a later date. Alternatively, you can cut all of the ingredients in half and prepare the roll-ups in an 8-inch square dish or an 8-inch cast iron skillet. The baking instructions remain the same.
Tips for the Best Buffalo Chicken Lasagna Roll Ups Recipe
- If you don’t have a 12-inch cast iron skillet, you can assemble the roll-ups in a 9 x 13-inch baking dish.
- I like to stand the roll-ups vertically in the pan, which allows the tops to get nice and crispy under the broiler. If you prefer, you can arrange them seam-side down in a dish like this.
- Use whole milk ricotta cheese for the richest, creamiest, smoothest texture.
- For an even cheesier topping, add extra shredded mozzarella or white cheddar over the top of the dish just before it goes under the broiler.
- To bulk up the dish and include even more nutritious veggies in the spicy chicken lasagna, saute sliced mushrooms, chopped bell peppers, chopped celery, diced onion, zucchini, or other vegetables of choice and stir them into the filling to replace some of the chicken or tomatoes. Shredded carrots or thawed frozen chopped spinach (squeezed very dry) would also be great.
- Garnish each serving with chopped fresh herbs, additional grated Parmesan cheese, crumbled blue cheese, or crushed red pepper flakes (for a little bit more heat)!
More Buffalo Chicken Recipes to Try
Crock Pot Buffalo Chicken Chili
6 hours hrs 5 minutes mins
Buffalo Chicken Casserole
40 minutes mins
Dump-and-Bake Buffalo Chicken Pasta
1 hour hr
Buffalo Chicken Lasagna Roll Ups
Prep: 30 minutes
Cook: 33 minutes
Resting Time 10 minutes
Total: 1 hour 13 minutes
These spicy buffalo chicken lasagna roll ups are stuffed with chicken, tomatoes, and four different types of cheese, and smothered in a creamy Alfredo and buffalo wing sauce.
Ingredients
- 18 lasagna noodles (approximately 1 16-ounce box)
- 2 ½ cups Alfredo sauce (about 1 ½ jars (15 ounces each))
- 1 cup buffalo wing sauce
- 1 (15-ounce) container whole-milk ricotta cheese
- 4 ounces cream cheese, softened
- ½ cup grated Parmesan cheese, divided
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon celery salt
- ½ teaspoon ground black pepper
- 3 cups shredded cooked chicken
- 1 (15 ounce) can petite-diced tomatoes, well drained
- ¼ cup chopped fresh parsley
- 8 ounces shredded mozzarella cheese or shredded white cheddar cheese
- Garnish: chopped fresh parsley
Instructions
- Boil the noodles in a large pot of salted water according to package directions; drain. Arrange the noodles on baking sheets that have been lightly sprayed with nonstick cooking spray to prevent the noodles from sticking.
- Preheat oven to 375°F. Spray a 12-inch cast-iron skillet or a 9 x 13-inch baking dish with nonstick cooking spray.
- In a bowl or large measuring cup, whisk together the Alfredo sauce and buffalo wing sauce. Pour half of sauce mixture in the bottom of the prepared skillet or baking dish.
- In a large bowl, whisk together ricotta, cream cheese, ¼ cup Parmesan, kosher salt, garlic powder, celery salt, and black pepper until smooth. Stir in the chicken, tomatoes, and parsley.
- Spread about ⅓ cup chicken mixture onto each noodle; sprinkle each with 2 tablespoons of mozzarella or cheddar. Roll up noodles with filling; place rolls vertically in prepared pan.
- Pour remaining sauce mixture all over rolls in pan. Spray a piece of foil with cooking spray; cover skillet or dish with the foil, sprayed-side down.
- Bake until rolls are heated through, about 30 minutes. Uncover rolls, and sprinkle with remaining ¼ cup Parmesan. Increase heat to broil. Bake until cheese melts and the top of the noodles gets browned and crispy, about 2-3 minutes more. Keep a close eye on the lasagna roll ups while they’re under the broiler, since they can burn quickly. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
Notes
- If you don’t have a 12-inch cast iron skillet, you can assemble the roll-ups in a 9 x 13-inch baking dish.
- I like to stand the roll-ups vertically in the pan, which allows the tops to get nice and crispy under the broiler. If you prefer, you can arrange them seam-side down in a dish like this.
- Use whole milk ricotta cheese for the richest, creamiest, smoothest texture.
- For an even cheesier topping, add extra shredded mozzarella or white cheddar over the top of the dish just before it goes under the broiler.
- To bulk up the dish and include even more nutritious veggies in the spicy chicken lasagna, saute sliced mushrooms, chopped bell peppers, chopped celery, diced onion, zucchini, or other vegetables of choice and stir them into the filling to replace some of the chicken or tomatoes. Shredded carrots or thawed frozen chopped spinach (squeezed very dry) would also be great.
- Garnish each serving with chopped fresh herbs, additional grated Parmesan cheese, crumbled blue cheese, or crushed red pepper flakes (for a little bit more heat)!
Nutrition
Serving: 2roll upsCalories: 625kcalCarbohydrates: 48gProtein: 35gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 138mgSodium: 2234mgPotassium: 343mgFiber: 2gSugar: 4gVitamin A: 709IUVitamin C: 2mgCalcium: 377mgIron: 2mg
