Chicken Caesar Lasagna Rolls

Chicken Caesar Lasagna Rolls |

Sometimes things just happen.

With leftover Caesar Salad Dressing and a bowl of shredded chicken in the refrigerator I came up with this for dinner one night, and boy am I glad I did.  I often cook chicken breast or even buy a rotisserie chicken from the store and cut it up over the weekend to have on hand for the week to toss in salads, pasta, you name it.  It is also great to use if you need a quick weeknight dinner.  Even if you don’t have chicken on hand, making this meal doesn’t take much time.  You may even want to double the recipe and freeze a batch to have on hand for another time.  If so, I would just freeze these without the sauce.  

Chicken Caesar Lasagna Rolls |

I have a thing for lasagna rolls.  They are cute, fun and not as time consuming as making a big pan of lasagna so I thought making a Chicken Caesar Lasagna Rolls would be a good twist.  Of course you can make these with store bought Caesar dressing, but it doesn’t take much time at all to whip some up.  If you love Caesar and lasagna, you’ll love this combination.  This dish is creamy from the blend of cheeses with a hint of Caesar.  The Caesar is not overpowering, it just compliments this dish well.  It is topped with a classic bechamel sauce that has a touch of additional Caesar dressing in the sauce that really brings all the flavors together.

I like to make these in a 9 or 10 inch round baking dish.  You could even use a large pie dish or a square casserole dish as well.   Serve with a tossed salad for a dinner the entire family will love. 

Chicken Caesar Lasagna Rolls

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: Serves 4

Chicken Caesar Lasagna Rolls


  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup Caesar Salad dressing
  • Salt to taste
  • Lasagna Rolls
  • 1 pound boneless, skinless chicken breast
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon garlic powder, divided
  • Pinch of black pepper
  • 1/2 cup Caesar Salad dressing
  • 6 ounce lasagna noodles (about 8 whole noodles) cooked al dente
  • 15 ounce part skim ricotta
  • 1 egg yolk
  • 1 cup shredded mozzarella, divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried parsley flakes
  • Salt and pepper to taste


  1. Melt butter in a large saucepan over medium heat. Stir in flour until blended. Gradually whisk in milk and Caesar dressing stirring constantly until sauce becomes thick and creamy. Remove from heat and season with salt and pepper and set aside.
  2. Lasagna Rolls
  3. Preheat oven to 375 degrees Fahrenheit. Line a medium baking sheet with aluminum foil and spray with cooking spray.
  4. Season chicken with 1/4 teaspoon salt, 1/4 teaspoon garlic powder and a pinch of pepper. Place on baking sheet and bake for 35-40 minutes until cooked thoroughly.
  5. Reduce oven temperature to 350 degrees.
  6. Shred chicken when cool to touch and place in a medium bowl. Toss with Caesar dressing.
  7. Spread 1/3 cup of prepared sauce on the bottom of a 9-inch round baking or pie dish.
  8. In a medium bowl stir together ricotta, egg yolk, 1/2 cup mozzarella, Parmesan, parsley and 1/4 teaspoon garlic powder.
  9. Lay lasagna noodles on a large clean surface and spread each noodle evenly with ricotta mixture. Divide chicken evenly between noodles and sprinkle on top of ricotta mixture.
  10. Carefully roll lasagna noodles and place seam side down in baking dish.
  11. Pour remaining sauce evenly on top of lasagna rolls. Sprinkle with remaining 1/2 cup mozzarella cheese.
  12. Bake for about 20 minutes until warm and bubbly.
  13. Serve immediately.
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  1. The minute I saw this I literally said “Oh my gosh!” These look incredible, Jennifer. Such a good idea and a nice change from traditional lasagna. This is brilliant!
    Cassie | Bake Your Day recently posted…Milk Bar Monday – Bagel BombsMy Profile

  2. These are so creative, Jennifer! Love the change from the traditional tomato sauce!
    Laura (Tutti Dolci) recently posted…salted caramel-cashew barsMy Profile

  3. I am gawking over these lasagna rolls! Everything looks so good.
    Meagan @ A Zesty Bite recently posted…Tip Tuesday: How to Make Your House Smell GoodMy Profile

  4. Jennifer, OMG. Now I DEFINITELY need to make homemade caesar dressing. PINNED.
    Aimee @ ShugarySweets recently posted…Lemon Chia Coffee CakeMy Profile

  5. SO smart, and they look as incredible as they sound! I can see this becoming a go-to dinner to impress guests without too much work, thank you!!
    Anna (Hidden Ponies) recently posted…Monday MomentsMy Profile

  6. What a great idea!! Love it.
    Dorothy @ Crazy for Crust recently posted…Baileys Irish Creamer Cheesecake PieMy Profile

  7. So easy and tasty looking Jen and even better that it was a quick invention. Chopped up chicken is very handy to have around.
    Claire @ Claire K Creations recently posted…The best ever carrot cakeMy Profile

  8. Ooh fun twist!
    Rachel @ Baked by Rachel recently posted…Salted Caramel SauceMy Profile

  9. What a mouthwatering recipe, Jennifer! I love lasagna but don’t always love the heaviness of it… this is a perfect balance between decadence and lightness in flavor. Thanks for sharing!

  10. This is a perfect twist to traditional lasagna! The flavors are perfect!
    Jessica@AKitchenAddiction recently posted…Cream Cheese Filled Carrot Cake MuffinsMy Profile

  11. Brilliant use of your leftovers and these looks so cramy and delicious!

  12. Individual rolls is a much easier way to serve lasagna! They look perfect on each plate. The filling sounds delicious too!
    Wendy recently posted…Marbled Chocolate Chunk CookiesMy Profile

  13. This looks amazing! I wanna have a bite now! Gotta try this. Great photos by the way.

  14. What a fun way to use lasagna! Will definitely have to try this recipe out. Thanks for sharing!
    Justine@cookingandbeer recently posted…So we attempted handmade rustic pappardelle…My Profile

  15. These look delicious!! Can’t wait to try them! Such a neat twist on lasagna :)
    Ashley @ Wishes and Dishes recently posted…Shepherd’s Pie Meatballs & Mashed PotatoesMy Profile

  16. What a great idea, think I might prefer this to regular lasagna! Really looking forward to trying your recipe.

  17. This was SO good! The entire family loved it. Will definitely be making again…and again. :-)

  18. These look fabulous! Am two weeks from retirement and looking forward to some serious ‘kitchen time’ – these are at the top of my list. Thanks for sharing.

  19. Made this for dinner tonight and they are delicious! I didn’t see a mention of where to add the egg yolk so I threw it into the ricotta. I would suggest making 1.5 or 2 times the amount of sauce as well – if you like it saucy! I also left ff the cheese until 5 minutes to go so it didn’t burn. Delicious recipe!
    Ashley recently posted…Saw it, Pinned It, Did itMy Profile

  20. I just tried this last night and it was wonderful! My kids even liked it (which is saying something…they’re 4 and 2 and they pretty much only eat peanut butter). Thanks!!!

  21. If I freeze these, how long do I bake them when I take them from the freezer. Any idea?

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