Chicken Bacon Ranch Lasagna Roll Ups

Chicken Bacon Ranch Lasagna Roll Ups have all the flavors of classic lasagna with less effort. Perfect for individual servings and make ahead meals.

Chicken Bacon Ranch Lasagna Roll Ups have all the flavors of classic lasagna with less effort. Perfect for individual servings and make ahead meals.Chicken Bacon Ranch Lasagna Roll Ups combine one of my favorite flavor combinations with lasagna (which is absolutely one of my favorite meals). Plus with such strong flavors like cream cheese, bacon and ranch this dish is going to be packed with flavors!

Chicken Bacon Ranch is a mixture of flavors often referred to on Pinterest as Crack Chicken (because it presumably would be as addicting as crack?) but I’m a more descriptive blogger, so I just go for the gold and call it what it is, Bacon Chicken Ranch goodness… in this case rolled in lasagna sheets baked with a ranch alfredo sauce.

I promise you, you are going to LOVE this recipe. Assuming of course you love bacon and ranch?

Fast freezer friendly make ahead Chicken Bacon Ranch Roll Lasagna Roll Ups

Some tips about making lasagna roll ups:

  • Make sure you cook the noodles a minute shy of the box directions, this helps keep the shape after baking.
  • Don’t use the no boil noodles, since you have to boil them they’ll become mushy and the ruffled edges of the normal variety help keep the filling in.
  • Bake covered before removing the foil to brown. You don’t want the noodles to get too crispy since they’ll be exposed and not swimming in sauce.
  • The more you fill the harder to roll and leave at least 2 inches at the end without filling to complete the roll.
  • I reserve about ¼ cup of the filling to top after it comes out of the oven for presentation. Totally doesn’t matter if you don’t care about that.
  • Since all the ingredients are baked we are putting it in the oven to cook long enough to melt the cheese inside then uncovering long enough to brown.
  • Make your filling and sauce ahead of time and you can put the meal together in 30 minutes.
  • Make the rolls ahead and freeze them in loaf pans for individual servings or in 8×8 foil pans for a quick dinner.

Bacon Chicken Ranch Lasagna Roll Ups are freezer friendly too!

Looking for more cheesy pasta options?

Quick and easy Chicken Bacon Ranch Lasagna Roll Ups are an easy weeknight meal!

Tools used in the making of these Chicken Bacon Ranch Lasagna Roll Ups:
Lasagna Noodles: Make sure you buy this variety and NOT this one. It makes keeping the filling in much easier.
Ranch Seasoning: I used my homemade recipe, but you can use this packaged one if you prefer.
Baking Pan: Easy to use, doesn’t warp, freezes well and has high enough sides you don’t have to tent it when you add the foil.
Alfredo Sauce: I use homemade, but if you are in a rush and want to swap it out for pre-made I highly recommend this mix.

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Chicken Bacon Ranch Lasagna Roll Ups

Chicken Bacon Ranch Lasagna Roll Ups have all the flavors of classic lasagna with less effort. Perfect for individual servings and make ahead meals.
Yield 8 Servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American-Italian
Author Sabrina Snyder

Ingredients
 

  • 1/2 cup butter (1 stick)
  • 4 cloves garlic , minced
  • 8 ounces cream cheese (1 package)
  • 2 cups whole milk (1 and 2 % okay too)
  • 6 ounces shredded Parmesan cheese
  • 3 tablespoons ranch dressing mix , divided
  • 1/4 teaspoon ground black pepper
  • 8 lasagna noodles , cooked one minute shy of the box directions
  • 2 cups chicken breast , cooked and chopped*
  • 8 ounces bacon , cooked and crumbled
  • 2 cups cheddar cheese , shredded or chopped into small cubes

Instructions

  • Preheat the oven to 375 degrees.
  • In a large pot add in the butter and garlic and melt together on medium heat.
  • Add in the cream cheese and 2 tablespoons of ranch mix the and whisk well until combined.
  • While whisking slowly add in the milk.
  • Add in the Parmesan cheese and black pepper and whisk until just melted then turn off the heat.
  • Using a large cutting board lay out your pasta noodles.
  • In a medium sized bowl add the chicken, bacon, cheese and remaining ranch mix.
  • Spoon the mixture evenly over the noodles leaving 2 inches at the end with no filling.
  • Roll them up carefully and tightly then using a spatula move them into the baking pan.
  • Spoon over the alfredo sauce.
  • If you'd like you can also reserve some of the filling to sprinkle on top of the rolls.
  • Cover with foil and bake for 20 minutes.
  • Uncover, spoon the sauce over the rolls and bake an additional 10 minutes.
  • Serve with extra Parmesan cheese if desired.

Notes

*Rotisserie chicken would be great or if you are making from scratch, chop the chicken into small 1/2" cubes and cook in a skillet on medium high heat for 3-5 minutes on each side (I'd use 2 tablespoons of canola oil with it). Don't worry if it isn't 100% cooked through, the oven will finish is off for you too.

Nutrition

Calories: 724kcal | Carbohydrates: 30g | Protein: 34g | Fat: 51g | Saturated Fat: 28g | Cholesterol: 159mg | Sodium: 1374mg | Potassium: 437mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1325IU | Vitamin C: 0.9mg | Calcium: 551mg | Iron: 1.1mg
Keyword: Chicken Bacon Ranch Lasagna Roll Ups, Crack Chicken Lasagna Roll Ups
Chicken Bacon Ranch Lasagna Roll Ups have all the flavors of classic lasagna with less effort. Perfect for individual servings and make ahead meals.
Chicken Bacon Ranch Lasagna Roll Ups have all the flavors of classic lasagna with less effort. Perfect for individual servings and make ahead meals.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. I don’t have it up on the site yet, but it’s on the way. I do have a quick spicy shrimp alfredo that you can adapt by leaving out jalapeños in the sauce making part. Hope this helps and be on the lookout for Alfredo soon!

  1. Everyone loved this version of lasagna, was so easy to make. Didn’t have to worry about portions, as each roll was the portion.

  2. This was amazing! I did it as roll ups and regular lasagna. When they both came out equally delicious, I decided I’d never do the rolls again, I thought they were a pain.

  3. Pinning this to make soon! My family will love it and I’ll freeze some to send with my daughter to her college apartment, she loves keeping homemade meals in her freezer instead of going out!!

  4. We love lasagna at my house. We have been experimenting with different types. This looks like a winner!