Buffalo Chicken Lasagna Roll Ups

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.

Course Dinner

Cuisine American

Keyword buffalo chicken lasagna roll ups, buffalo chicken lasagna roll ups recipe, buffalo chicken roll ups

Prep Time 30

Cook Time 33

Resting Time 10

Total Time 1 13

Servings people

Calories 625kcal

Author Blair Lonergan

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)!

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