Chicken Caesar Lasagna Rolls
Prep time
Cook time
Serves: Serves 4
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1½ cups milk
  • ½ cup Caesar Salad dressing
  • Salt to taste
Lasagna Rolls
  • 1 pound boneless, skinless chicken breast
  • ½ teaspoon salt, divided
  • ½ teaspoon garlic powder, divided
  • Pinch of black pepper
  • ½ 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
  • ¼ cup grated Parmesan cheese
  • ½ 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.
Lasagna Rolls
  1. Preheat oven to 375 degrees Fahrenheit. Line a medium baking sheet with aluminum foil and spray with cooking spray.
  2. Season chicken with ¼ teaspoon salt, ¼ teaspoon garlic powder and a pinch of pepper. Place on baking sheet and bake for 35-40 minutes until cooked thoroughly.
  3. Reduce oven temperature to 350 degrees.
  4. Shred chicken when cool to touch and place in a medium bowl. Toss with Caesar dressing.
  5. Spread ⅓ cup of prepared sauce on the bottom of a 9-inch round baking or pie dish.
  6. In a medium bowl stir together ricotta, egg yolk, ½ cup mozzarella, Parmesan, parsley and ¼ teaspoon garlic powder.
  7. 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.
  8. Carefully roll lasagna noodles and place seam side down in baking dish.
  9. Pour remaining sauce evenly on top of lasagna rolls. Sprinkle with remaining ½ cup mozzarella cheese.
  10. Bake for about 20 minutes until warm and bubbly.
  11. Serve immediately.
Recipe by Mother Thyme at