Gourmet Healthy Chicken Alfredo Lasagna Rolls

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 355.4
  • Total Fat: 8.9 g
  • Cholesterol: 64.5 mg
  • Sodium: 582.3 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 24.1 g

View full nutritional breakdown of Gourmet Healthy Chicken Alfredo Lasagna Rolls calories by ingredient


The presentation of this dish is beautiful, and no one will believe that it's healthy! The presentation of this dish is beautiful, and no one will believe that it's healthy!
Number of Servings: 10


    Alfredo Ingredients:
    ~Garlic, chopped, 1 tsp
    ~Milk, nonfat, 2.5 cup
    ~Fat Free Cream Cheese, 2 oz
    ~Italian 3 Cheese Blend, Kraft 2% Milk, 1/2 cup
    ~Xanthan Gum Powder, 1 tsp (may require more, but start with 1 tsp)

    Vegetable Ingredients:
    ~Broccoli, fresh or frozen, 1 cup, chopped fine
    ~Spinach, fresh, 8 oz
    ~Scallions, raw, 2 small, chopped
    ~Garlic, chopped, 3 tsp

    Filling Ingredients:
    ~Ricotta Cheese, part skim milk, 1 lb
    ~Egg, 1 large
    ~Part Skim Mozzarella cheese, 1/4 cup
    ~Oregano, ground, 1.5 tsp
    ~Basil, 1 tbsp
    ~Salt, 1/2 tsp
    ~Pepper, black, 1 tsp

    Other Ingredients:
    ~Tyson's Fajita Chicken Strips, 9 oz
    ~Reduced Fat Parmesan Cheese (grated,) 1/4 C
    ~Lasagna noodles, 16 oz (20 noodles)

    Note: If you prefer to use plain chicken strips instead of the Tyson Fajita strips, season them with salt, pepper and seasoning salt prior to adding to the lasagna rolls.


1. Heat oven to 400 degrees. Prepare Alfredo sauce by combining milk, 1 tbsp garlic, cream cheese, and Italian cheese blend in a medium saucepan. Warm over medium heat, stirring.

2. When cheese has melted completely, add Xanthan gum and blend with an immersible hand mixer to make the sauce smooth. Add salt and pepper to taste.

3. Prepare lasagne. Boil according to directions on the package until pasta is al dente (pliable, but firm.) Drain and rinse with cool water. Lay lasagne flat on wax paper.

4. Prepare vegetables. Remove stems from spinach. Saute spinach in non-stick pan over medium heat with 3 tbsp garlic, chopped broccoli, and scallions. Cook until spinach is wilted. Allow to cool.

5. Prepare filling. Mix Ricotta cheese with egg, oregano, basil, salt, pepper, and mozzarella cheese. Add sauted spinach mixture to filling.

6. Prepare lasagne rolls. Spread 2/3 of the Alfredo sauce in an 8X12 pan, and set aside. Spread ricotta filling evenly along each lasagne noodle. Divide chicken evenly, placing a small amount at one end of each noodle. Starting from the end where the chicken is placed, roll each noodle up, and place seam-side down in the prepared pan. Sprinkle top of prepared noodles evenly with parmesan cheese.

7. Cover loosely with foil, and bake until bubbly and cheese is melted, approximately 30 minutes.

Makes 20 rolls. Serves 8-10.

Number of Servings: 10

Recipe submitted by SparkPeople user KKS5369.