Go Back
+ servings
Buffalo Chicken Lasagna Rolls - an easy, healthy and delicious alternative to traditional lasagna! #healthy #buffalochicken #buffalo #lasagna #pasta | https://withpeanutbutterontop.com

Buffalo Chicken Lasagna Rolls

Buffalo Chicken Lasagna Rolls - this recipe combines wonderful things here: buffalo chicken, lasagna and cauliflower 'alfredo' sauce. Bet you would never have thought of that being a wonderful trio party in your mouth!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 rolls, 2 per person
Calories 257kcal



  • 1 lb boneless skinless chicken breast
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tsp minced garlic

Buffalo Mixture:

  • 1/2 cup plain fat-free greek yogurt
  • 1/2 cup Frank's RedHot Buffalo Sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder


  • 1 head of cauliflower cut into florets
  • 1 cup plain fat-free greek yogurt
  • 1/4 tsp. garlic powder
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tbsp. minced garlic
  • 1/2 cup shredded mozzarella cheese


  • 9 whole grain/wheat lasagna shells
  • 1 cup shredded mozzarella cheese


  • Place a nonstick pan over medium heat. Place the chicken breasts into a large ziploc bag and combine with the seasonings. Toss the bag around a bit to help mix the seasonings throughout. Once the pan has heated, spray with nonstick cooking spray and add the chicken. Cover and allow to cook, checking every 3-4 minutes to flip. Cook until cooked through. Remove from heat and allow to cool.
  • While the chicken is cooking, place a large pot of water and a medium pot of water over high heat and bring them both to a boil. To the medium pot, add the cauliflower florets. To the large pot, add the lasagna one at a time, stirring. Allow the lasagna to cook for 4-5 minutes, strain and lay out flat on paper towels or a dish towel to dry a bit. Allow the cauliflower to cook 5-7 minutes or until it has softened. Strain the cauliflower very well, saving the water, and add the cauliflower to a food processor or blender.
  • Add the remaining ingredients (minus the cheese) and process until it reaches a creamy consistency.
  • Add the water from the cauliflower to the processed sauce to reach desired creaminess. This is completely optional and depends on how thick or thin you prefer your sauce.
  • Add the mozzarella cheese, stirring with a spoon to incorporate.
  • Preheat the oven to 350 degrees F. Spray a medium baking dish with nonstick spray and layer the bottom of the dish with 1/2 cup of the sauce.
  • Using two forks, shred the now cooled chicken breasts. Once shredded, combine with the remaining ingredients for the buffalo mixture.
  • To each lasagna add: 2 tbsp. "alfredo" sauce, 2 tbsp. buffalo chicken mixture, & 1 tbsp. mozzarella cheese (from the 1 cup stuffing)
  • When spreading and adding toppings, add more towards the middle and less towards the end. When you roll, the ingredients will want to push towards the edges.
  • Roll each lasagna and place them into the baking dish. Top the lasagna rolls with the remaining sauce, buffalo chicken and cheese.
  • Bake for 25-27 minutes. Remove from the oven, sprinkle with a dash of black pepper and basil. Enjoy!


Not into rolling it? Layer it like a regular lasagna and bake!


Calories: 257kcal | Carbohydrates: 18.2g | Protein: 32g | Fat: 6.4g | Saturated Fat: 2.2g | Cholesterol: 60mg | Sodium: 482mg | Fiber: 3.2g | Sugar: 3g