Lasagna Alfredo Roll Ups

Lasagna Alfredo Roll Ups

Made  times

"A delicious lasagna recipe with a twist. Alfredo sauce is named after Roman restaurateur Alfredo di Lello who is credited with creating this dish in the 1920s."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 485 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1108 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
  2. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
  5. In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.


  1. 463 Ratings

Most helpful positive review

This was definitely a wonderful dish. I made a few changes with great results: I made 10 instead of 8, otherwise the spinach mixture would have been too much in each. I also added sauteed mush...

Most helpful critical review

This recipe all comes down to the sauce you use. Make sure it's very flavorful or else it will fall flat, like mine did.

Most helpful
Most positive
Least positive

This was definitely a wonderful dish. I made a few changes with great results: I made 10 instead of 8, otherwise the spinach mixture would have been too much in each. I also added sauteed mush...

This was excellent! I took some of the other reviewers' suggestions by adding chopped chicken that I had cooked with garlic and Italian seasoning and some mozzarella to the filling. And I stuf...

I made this last weekend for supper for my husband and I. Weboth thought it was great! Not something that we would want each week, but it was SO GOOD for a change. Would be great for company....

Absolutely wonderful! Made for a pot luck and got great reviews. Used a plain homemade alfredo sauce for the base, then topped with a store bought Sun-Dried tomato alfredo sauce. Make sure you d...

I got this recipe years ago from a family friend. I just cook the frozen spinach according to package directions, then mix with the ricotta-parm mixture and spread on the noodles. I use a jar of...

A great twist on traditional Lasagna. My husband who is very heartburn prone loved it because it contained no tomatoes.

This recipe looked just like it like it does in a restaurant. My guests were impressed. However, it needed a little more flavor. Next time I will add a lot of garlic and maybe some italian spi...

I cooked this last night for dinner. Very easy and very very very good!!!!!!! I used another recipe on here for teh alfredo sauce (quick and easy alfredo sauce submitted by Dawn Carter which i...

Tastes great and looks great too. Don't forget to thaw the spinach first.

Other stories that may interest you