“Marry Me” Chicken recipes—so named because they are reportedly delicious enough to elicit a marriage proposal—have exploded on social media. The original recipe is very similar to my Tuscan Chicken and features tender chicken tossed in a creamy sun-dried tomato sauce. Today’s easy Marry Me Chicken Lasagna Roll-Ups turn those flavors into a wholesome weeknight pasta!

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Lasagna roll-ups are the lazy girl’s lasagna we all need.

I don’t know about you, but I’d make Vegetable Lasagna a lot more often if it were less work. Preparing and layering the components takes time I don’t often have in the evening, and lasagna usually needs to bake for an hour or more.
Lasagna roll-ups, however? A quick and easy breeze!
Instead of heavy cream, this “marry me” recipe uses blended cottage cheese to create a rich, creamy sauce you’ll want to lick off of your spoon. It keeps the lasagna light and makes it an excellent choice when you’re looking for high protein recipes. (Check out these Cottage Cheese Eggs too!)
Sun-dried tomatoes add pop, and a finishing flourish of basil makes it fresh.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Lasagna Noodles. You’ll use the regular kind, not the no-boil kind. It’s easy to see why: you can’t roll up brittle, uncooked noodles to make this recipe!
- Shredded Chicken. To make these lasagna roll-ups even faster, you can use rotisserie chicken, or see How to Make Shredded Chicken and prep a big batch over the weekend so you have it handy for this recipe.
- Mozzarella Cheese. Essential for lasagna! An Italian blend will also work here.
- Sun-Dried Tomatoes. If you use the kind that come in a jar of oil, pat them try first.
- Basil. Fresh is a must. It has a much more vibrant flavor than dried.
- Low-Fat Cottage Cheese. The secret to a creamy sauce without heavy cream (and with some extra protein.)

How to Make Marry Me Lasagna Roll-Ups
- Prep. Preheat your oven to 350 degrees F and boil the lasagna noodles, then dry them. Coat a square baking dish with nonstick spray.
- Make the Filling. Stir together the chicken, Cajun seasoning, Italian seasoning, 3/4 cup of the mozzarella, sun-dried tomatoes, and 1/4 cup of the basil.
- Make the Cream Sauce. Blend the cottage cheese, Parmesan, milk, and garlic and stir half of this mixture into the filling. Spread a thin layer of the sauce in the bottom of the baking dish.
- Assemble. Divide the filling onto the noodles and roll them up. Place the roll-ups seam-side-down in the baking dish.
- Bake. Pour the remaining sauce over the top, then add the mozzarella. Bake for 25 minutes and garnish with fresh basil before serving. ENJOY!
More Ways to Lasagna
Marry Me Chicken Lasagna Roll Ups
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Ingredients
- 9 lasagna noodles regular, NOT oven ready
- 2 cups cooked shredded chicken
- 2 teaspoons Cajun seasoning
- 2 teaspoons Italian seasoning
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup chopped sun-dried tomatoes
- 1 cup chopped fresh basil divided
- 1 16-ounce container low-fat cottage cheese
- ½ cup grated Parmesan cheese
- ½ cup milk
- 3 garlic cloves roughly chopped
- ½ cup chopped fresh basil
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Prepare lasagna noodles to al dente, according to the package instructions. Drain and lay out to dry on a sheet of parchment paper set on top of a baking sheet.
- In a large bowl, place the chicken, Cajun seasoning, Italian seasoning, 3/4 cup of the mozzarella, the sun-dried tomatoes, and 1/4 cup of the basil.
- In a blender (I used a Nutribullet) combine the cottage cheese, Parmesan, milk, and garlic. Blend until smooth. Pour half of the mixture over the chicken. Stir to combine.
- Coat a 9×9-inch baking dish with nonstick spray, then spread a thin layer of the remaining cottage cheese sauce on the bottom.
- Divide the chicken mixture evenly among the 9 noodles, arranging it down the center of each. Roll, then transfer them to the prepared baking dish with the seam-side down. Fit them snugly into 3 rows of 3.
- Pour the remaining sauce over the top, then sprinkle with the Mozzarella. Bake until hot and bubbly, about 25 minutes. Let cool a few minutes. Sprinkle the fresh basil over the top and serve.
Notes
- TO STORE: Refrigerate leftovers for up to 3 days.
- TO FREEZE: Let cool and freeze airtight for up to 1 month. Let thaw in the refrigerator overnight.
- TO REHEAT: Place in a baking dish and pour a little bit of milk or cream over the top. Cover, then rewarm in a 350°F oven.
Nutrition
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I wasn’t sure how these would turn out since it was my first time making lasagna roll-ups, but they were AMAZING! The chicken and filling was so creamy and flavorful, and the sauce brought everything together perfectly. It’s such a fun twist on traditional lasagna. I’ll definitely be keeping this recipe in my rotation!
That so amazing to hear, thanks Natasha!!
This was one of the best meals I’ve made in a long time! I loved how easy it was to portion out individual rolls and it is great for leftovers too! I will definitely make it again! Thank you for the recipe.
So happy to hear, Gina! Thank you!
I was so surprised how easy this recipe was to make and how fast it was to prepare. My husband asked me to make sure I put this recipe in our rotation of easy and quick meals to make. It was so satisfying to see the end result be so gratifying. Thank you, Erin!
Yay! So glad to hear, Whitney! Thank you!