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No More Messy Lasagna Serving Thanks to Chicken Bacon Lasagna Rolls

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Why this isn't the new norm for lasagna I don't know. Just as easy to make but in the end you simply serve a roll instead of struggling to keep a slice of lasagna in one piece on the way to the plate.

Unique lasagnas usually fall short from the classic tomato sauce and cheese. I can vouch for this one being way better, I mean the light chicken, creamy cheese sauce and everybody knows that bacon makes everything better! Better make at least 2 rolls a person because seconds are a must!


  • 8 lasagna noodles
  • 1 pound bacon, diced
  • 1 small yellow onion, diced
  • 6 cloves garlic, crushed
  • 2 boneless skinless chicken breasts, cooked and shredded
  • 2 cups cheese sauce (recipe below)
  • ½ cup mozzarella, shredded
  • ½ cup Parmesan, grated

For the cheese sauce:

  • 8 ounces cream cheese
  • 4 tablespoons unsalted butter
  • 2 cups heavy cream, divided
  • 1 1/2 cups half and half cream, divided
  • 2 cups Parmesan, grated
  • 1 tablespoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

For the filling:

  • 1 cup ricotta cheese
  • ½ cup sour cream
  • 6 ounces cream cheese
  • ½ cup Parmesan, grated
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • Salt and pepper, to taste


  1. Bring a large pot of water to a boil, salting lightly. Add 8 lasagna noodles and cook pasta 2 minutes less than the directions on the package (it will finish cooking in the oven).
  2. Drain the pasta well, then lay flat on paper towels to dry any excess water.
  3. In a pan, cook the diced bacon. Add the onions and garlic 3 minutes before bacon is crisp.
  4. Remove the bacon mixture to a plate lined with paper towels to drain any excess grease.
  5. Preheat oven to 350 degrees.
  6. To make the cheese sauce, in a large pan over medium heat, whisk together the cream cheese and butter. Pour in 1 cup of the heavy cream and all the seasonings. Continue whisking until the cream cheese has fully melted and everything is well-combined - the sauce will be thick.
  7. Add in ¾ cup of the half and half cream, bringing up to a simmer for a few minutes, whisking occasionally, until everything thickens up.
  8. Whisk in the remaining heavy cream and half and half, continuing to whisk and simmer until everything becomes creamy, but not too thick to pour.
  9. Bring the temperature down to low, then whisk in the Parmesan. Set aside.
  10. In a medium bowl, stir together the ricotta, sour cream, cream cheese, Parmesan, and seasonings.
  11. Spread the filling evenly onto the cooked lasagna noodles. Add chicken on top, then sprinkle on some of the bacon mixture, saving some for topping the rolls before baking. Sprinkle some of the Parmesan on top of the bacon mixture.
  12. To put everything together, in a 9x13-inch baking dish, spread about ½ cup of the cheese sauce evenly in the bottom.
  13. Roll the filled lasagna noodles up, and place seam-side down into the sauce on the baking dish.
  14. Spread the rest of the cheese sauce evenly over the rolls, then sprinkle the reserved bacon mixture. Top it all off evenly with mozzarella and Parmesan.
  15. Bake for 30-35 minutes, or until cheese has melted and is starting to lightly brown on top.
  16. Remove from oven, then let sit about 5 minutes. Serve and enjoy!