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If you’re looking to switch up your chicken dishes, this recipe is for you! It’s easy to get bogged down with the same old chicken recipes. We know we need to eat it – it’s high in protein and a zero-point Weight Watchers food. But it can get boring very quickly. Chicken Lasagna Roll Ups are a fun way to vary the menu while still using healthy ingredients. They are super easy to make and the end result is not only delicious but so filling! These are sure to be a family hit.

Lasagna is hearty but can take forever to make. But that’s not the case with these chicken lasagna roll ups. It’s easy to throw together – and the ingredients are simple. You won’t have to search for anything unique. All ingredients can be found at your local grocery store, or even in your pantry already. Give these chicken lasagna roll ups a try during your next busy weeknight, and you won’t regret it.

Three reasons why you need to make this recipe!

Chicken Lasagna roll ups are a hearty meal that takes less than 30 minutes.

When you need a filling dinner on a cold winter night, but don’t want to spend a ton of time in the kitchen after a long work day, these roll ups are perfect.

It’s a great way to use up any leftover shredded chicken or rotisserie chicken.

By the end of the week, you probably have some leftover chicken that needs to be used up. This is a delicious way to do it!

You only need seven ingredients.

As mentioned above, its simple and doesn’t require a huge list of ingredients. I hate when I have to go to several stores just to find one ingredient. That is not the case with these roll ups.

Ingredients you need to make Chicken Lasagna Roll Ups:

8 cooked lasagna noodles
12 oz cooked, shredded chicken (about 3 cups)
1 ¾ cup light or reduced fat tomato pasta sauce
⅔ cup shredded, reduced fat mozzarella
4 tablespoons grated parmesan cheese
2 tablespoons bread crumbs
Dried parsley

How to make Chicken Lasagna Roll Ups (step by step):

Boil and drain the lasagna noodles according to the box instructions.
Preheat the oven to 350F and spray a casserole dish (I used a 9×13) with nonstick cooking spray.
Mix the shredded chicken with ¾ cup of the light pasta sauce.
Lay out the noodles and place about 4 tablespoons of chicken mixture on each noodle, using a knife or the back of the spoon to spread out the mixture. Then sprinkle 1 teaspoon of the parmesan cheese on top of the mixture and roll the noodles up gently.
Place the roll up in the casserole dish. Once all 8 rolls are made, pour 1 cup of pasta sauce over the rolls.
Sprinkle the shredded mozzarella, remaining parmesan, bread crumbs, and parsley on top of the sauce.
Bake it in the oven for about 25 minutes. Let cool slightly before serving.

Makes 8 rolls. Nutrition info for 1 roll: Calories 197, Fat 4 g, Saturated fat 1.4 g, Carbs 27 g, Fiber 1.9 g, Sugars 5 g, Sodium 386 mg, Protein 14 g.

WW Points

Cooked lasagna noodles 19 points
Cooked shredded chicken 0 points
Light tomato pasta sauce 5 points
Shredded light mozzarella 7 points
Grated parmesan cheese 4 points
Bread crumbs 2 points
Dried parsley 0 points

5 points per roll up based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

Personal Points- 2-5 depending on your 0PP foods

Blue- 4 using WW recipe builder

Green- 5 using WW recipe builder

purple- 2 *if using whole wheat pasta, using WW recipe builder

PP per serving- 5 using points plus calculator

Different ways to change up this recipe:

Use fresh parsley for more flavor. Basil is also a fantastic herb to use in this recipe. It pairs well with the tangy tomato sauce and the melted mozzarella.
Switch up the meat from chicken to lean ground turkey or extra lean ground beef for more of a lasagna flavor. You could even mix in a bit of fat free ricotta cheese if you want to go for a traditional lasagna roll up that is still low in points.
Use fat free or light Alfredo sauce instead of tomato sauce for a chicken Alfredo version.

Tips and Tricks for Making Chicken Lasagna Roll Ups:

I cook chicken breasts in a crock pot in a little broth on high for about 3 hours. It shreds perfectly and I can keep it in the fridge to use in recipes like this all week long.
Store these roll ups in the fridge for up to seven days. They will freeze well.

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