Buffalo Chicken Lasagna Roll Ups


I am obsessed with Buffalo ANYTHING and EVERYTHING! ❤

I am equally obsessed with Italian food. This dish is the marriage of both amazing things!

Here is a great recipe I found and tweaked for Buffalo Chicken Lasagna Roll Ups, complete with a homemade Alfredo Sauce!

Healthy? Not 100%, but the processed ingredients are kept to a minimum.


1 Box Whole Grain Lasagna Noodles

2 Chicken Breast, boiled and shredded

8 Oz Cream Cheese

2 Cups Shredded Mozzarella Cheese

1 Cup of Frank’s Red Hot Buffalo Sauce, divided

3/4 cup of milk

8 oz plain Greek Yogurt

2 TBS Butter

Salt and Pepper to taste

1tsp Garlic Powder


Boil 2 Chicken Breasts for 15-20 minutes until tender and cooked through.



Boil Whole Grain Lasagna Noodles for 5 minutes. They do not need to be cooked thoroughly, since they will be baked!

**Alfredo sauce**

In a small saucepan, sauté butter. Add cream cheese and milk.

Whisk until smooth. Remove from heat and set aside.

Shred Chicken and place in bowl.


Add 8 oz of plain greek yogurt and 3/4 cup of buffalo sauce to the chicken and mix well. Add in 1 1/2 cups of mozzarella cheese to the mixture.


Grease pan. Pre-heat oven to 350.

Spread some alfredo sauce in bottom of pan.

Drain lasagna noodles, and pat dry on a paper towel.

Lay lasagna noodles out, spread alfredo sauce on each noodle with a spoon.

Spoon chicken mixture on to each noodle and roll up!


Place rolls in pan neatly and snug together.

(Little toddler hands work well for this part!)

Top roll-ups with remaining alfredo sauce and a flourish of buffalo sauce.


Finish with remaining mozzarella cheese.


Bake for 20 minutes, until alfredo sauce is bubbling and cheese is melted.





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