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Chicken parmesan lasagna rolls

2-5PP, 4SP blue, 5SP green, 2SP purple if using whole wheat pasta
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main meals
Servings 8


  • 8 cooked lasagna noodles
  • 12 oz cooked shredded chicken about 3 cups
  • 1 3/4 cup light tomato pasta sauce
  • 2/3 cup shredded light mozzarella
  • 4 Tbsp grated parmesan cheese
  • 2 Tbsp bread crumbs
  • Dried parsley


  • Boil and drain your lasagna noodles
  • Preheat oven to 350F and spray a casserole dish (I used a 9x13)
  • Mix your shredded chicken (I cook min in crock pot in a little broth on high for about 3 hours, it will shred nicely) with 3/4 cups of pasta sauce.
  • Lay out your noodles and place approx 4 Tbsp of chicken mixture on each noodle, using a knife spread out mixture, Then sprinkle 1 tsp of parmesan cheese on top of mixture and roll noodle up.
  • Place in your casserole dish. Once all 8 rolls are made pour 1 cup of pasta sauce over rolls.
  • Sprinkle your shredded mozzarella, remaining parmesan and bread crumbs on top of sauce, top with dried parsley.
  • Bake in oven for approx 25 minutes, makes 8 rolls.


Personal Points- 2-5 depending on your 0PP foods 
SP Blue- 4 using WW recipe builder
SP Green- 5 using WW recipe builder
SP purple- 2 *if using whole wheat pasta, using WW recipe builder
PP per serving- 5 using points plus calculator
Nutritional info per roll.. Calories 200..Fat 4.5g...Saturated fat 2.2g...Carbs 25.7g...Fiber 1.1g..Sugar 1g...Protein 17.4g using My Fitness Pal