Chicken Bacon Mushroom Lasagna Rollups

Chicken, bacon, mushroom lasagna rollups are everything you’d think they’d be, creamy, salty, warm pure comfort food. Topped with a homemade Alfredo Sauce these rollups are the food equivalent of McDreamy and McSteamy all rolled into one (wink). The best thing about lasagna rollups is that there’s no worry when you cut into it that you might accidentally pull all the noodles and cheese with a serving like you can with regular lasagna. With lasagna rollups each serving is one neat little rolled up bundle all ready to go. They’re the best!

We made a quick video so you can see them in action:

Ingredients you’ll need to make Chicken Bacon Mushroom Lasagna Rollups:

lasagna noodles
chicken breasts
bacon
mushrooms
yellow onion
minced garlic
mozzarella

For the Filling:

ricotta cheese
sour cream
cream cheese
parmesan
garlic powder
onion powder
dried oregano
dried rosemary
flat leaf parsley
salt and pepper

For the Alfredo Sauce:

butter
cream
whole milk
cream cheese
parmesan cheese
egg yolk
minced garlic
salt
pepper
flat leaf parsley

How to make Chicken Bacon Mushroom Lasagna Rollups:

Cook: Cook the lasagna noodles and set aside.
Make the Alfredo Sauce: In a medium sized sauce pan combine butter, garlic, heavy cream, milk, cream cheese, salt and pepper over medium heat. Bring to a simmer and then remove from heat and stir in the parmesan cheese. Temper the egg yolk before adding into the sauce by adding a little sauce with the egg yolk and mixing it with the sauce. Add the egg yolk into the sauce, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk if needed. Set Aside.
Fry up the bacon: in a large frying pan, fry up the bacon pieces. Once browned remove from pan and add the garlic, onion and mushrooms. Cook in the bacon drippings. Once cooked, set the mushroom mixture aside
Mix the filling: In a separate mixing bowl make the filling, mix together all the filling ingredients and set aside.
Assemble: You are now ready to assemble the rollups.
Preheat: Preheat oven to 350.
Fill your noodles: Lineup 8 cooked lasagna noodles. Spread about 4 tablespoons of the filling mixture onto each noodle.
Layer: Layer the shredded chicken, bacon crumbles and mushrooms onto each one. Do not over do it, making sure you can still roll up each noodle.
Add our sauce: In a 9×13 glass casserole baking dish, spoon out about 1 cup of the Alfredo Sauce into the baking dish. Add 8 rollups into the dish. Spoon more of the Alfredo Sauce over the top of each rollup and sprinkle with shredded mozzarella cheese.
Bake: Bake at 350 for 30 minutes, until sauce is hot and bubbly. Let it rest for a few minutes before serving.

How to store Chicken Bacon Mushroom Lasagna Rollups:

If you have any leftover, you can store these lasagna rollups in the pan you baked them in, or on a plate covered with plastic wrap. They will keep in the refrigerator for up to 5 days.

Using up your ingredients:

With this recipe we made a full pan of 8 rollups and a second pan of 6. If you have extra noodles and ingredients, you might as well use it all until you run out of one of the ingredient layers.

Variations:

You really can get creative with these lasagna rollups. You can make them with any kind of protein that you like. Cooked meatballs sliced thin, shrimp, sausage or turkey sausage would all be delicious. You can get creative with the vegetables too. Use up what you have!

What to serve with Lasagna Rollups:

Chicken Bacon Mushroom Lasagna Rollups

Lasagna served up in individual rollups is always a fun idea. These lasagna rollups are loaded with chicken, bacon and mushrooms and covered in a delicious cream sauce.

Course Main dish

Cuisine Italian

Keyword Lasagna, Rollups

Author Kami | NoBiggie.net

Ingredients

1 box lasagna noodles cooked and drained
2 boneless chicken breasts cooked and shredded
4 slices bacon cut into pieces
1 large package mushrooms
1 small yellow onion diced
1/2 teaspoon garlic minced
½ cup grated mozzarella for the top

For the Filling:

1 cup ricotta cheese
½ cup sour cream
6 oz. cream cheese
½ cup grated Parmesan
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 tablespoon flat leaf parsley chopped
1/2 teaspoon salt and pepper

For the Alfredo Sauce:

4 tablespoons butter
1 cup cream
1 cup whole milk
4 ounces cream cheese half of a block
1/2 cup parmesan cheese grated + more to garnish
1 egg yolk
1 teaspoons garlic minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon flat leaf parsley chopped *optional garnish

Instructions

Cook the lasagna noodles and set aside.
Make the Alfredo Sauce - In a medium sized sauce pan combine butter, garlic, heavy cream, milk, cream cheese, salt and pepper over medium heat. Bring to a simmer and then remove from heat and stir in the parmesan cheese. Temper the egg yolk before adding into the sauce by adding a little sauce with the egg yolk and mixing it with the sauce. Add the egg yolk into the sauce, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk if needed. Set Aside.
In a large frying pan, fry up the bacon pieces. Once browned remove from pan and add the garlic, onion and mushrooms. Cook in the bacon drippings. Once cooked, set the mushroom mixture aside
In a separate mixing bowl make the filling, mix together all the filling ingredients and set aside.
You are now ready to assemble the rollups.
Preheat oven to 350.
Lineup 8 cooked lasagna noodles. Spread about 4 tablespoons of the filling mixture onto each noodle.
Layer the shredded chicken, bacon crumbles and mushrooms onto each one. Do not over do it, making sure you can still roll up each noodle.
In a 9x13 glass casserole baking dish, spoon out about 1 cup of the Alfredo Sauce into the baking dish. Add 8 rollups into the dish. Spoon more of the Alfredo Sauce over the top of each rollup and sprinkle with shredded mozzarella cheese.
Bake at 350 for 30 minutes, until sauce is hot and bubbly. Let it rest for a few minutes before serving.