Creamy Cajun Chicken Lasagna Rolls
This Creamy Cajun Chicken Lasagna Rolls recipe is a spicy, cheesy twist on classic lasagna, perfect for family dinners or impressing guests with ease.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil for sautéing chicken and adding richness
- 1 pound chicken breast cooked and shredded
- 1 cup ricotta cheese adds creamy texture and mild flavor to the filling
- 1 cup shredded mozzarella cheese for melty, gooey goodness
- 1/2 cup grated Parmesan cheese brings a sharp, nutty flavor to the dish
- 1 cup heavy cream creates a luscious, creamy sauce that coats the filling beautifully
- 2 teaspoons Cajun seasoning the star spice blend that gives the dish its signature kick
- 1 teaspoon garlic powder adds depth and aroma
- 1 teaspoon onion powder complements the garlic with subtle sweetness
- salt and pepper to taste
- 1 cup marinara sauce a tangy tomato base to finish the dish
- fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the 8 lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cooked, shredded chicken breast and sprinkle with 2 teaspoons of Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Stir well to coat the chicken evenly with the spices. Remove from heat and transfer to a mixing bowl.
- To the bowl with the seasoned chicken, add 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, and 1 cup heavy cream. Stir until the mixture is creamy and well combined.
- Preheat your oven to 375°F (190°C). Lay one lasagna noodle flat and spread an even layer of the creamy chicken mixture down the length of the noodle. Carefully roll the noodle from one end to the other, making a tight roll. Place the roll seam-side down in your baking dish. Repeat with the remaining noodles and filling.
- Pour 1 cup marinara sauce evenly over the lasagna rolls in the baking dish. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and lightly golden on top.
- Once baked, remove from the oven and let the rolls cool slightly. Garnish with freshly chopped parsley for a fresh, vibrant finish. Serve warm and enjoy the creamy, spicy goodness in every bite!
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking dish (9x13 inch or similar)
- Spatula or wooden spoon
- Aluminum Foil
- Sharp Knife
Notes
- Use pre-cooked rotisserie chicken to save time without sacrificing flavor.
- Substitute chicken with sautéed vegetables or plant-based alternatives for a vegetarian version.
- Adjust the Cajun seasoning to control the spice level according to your preference.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat covered in the oven or microwave individual portions for convenience.