Chicken Parm Lasagna Rolls

Kirk Burgers Recipe  Chicken Alfredo Recipe    Chicken wraps/salads

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Fat Boyz 2 Men presents Lasagna rolls. This recipe has slowly evolved, and this version has chicken parm/ricotta stuffing. You can substitute your meat in the ricotta mixture with Italian sausage or try a cheese blend!

Parm/Italian seasoning bread crumb coated chicken pan-fried and rolled in ricotta and lasagna noodles.Topped with a traditional sweet basil sauce and resting on a thin layer of alfredo sauce

Be sure to check out the Oil Tips section at the end if this is your first time frying some stuff. It can be dangerous if you don’t know what you’re doing .

  • 4-5 boneless/skinless chicken breasts
  • Vegetable oil
  • Italian bread crumbs
  • 3 medium Eggs/2 large eggs
  • 2 Tbsp Grated Parmesean
  • 1/2 Tbsp Italian herbs
  • 1 box Lasagna noodles
  • 1 large size ricotta cheese
  • 1/2 cup Shredded Mozzarella
  • 1 cup Classico Alfredo
  • 2 Cup Classico brand Sweet Basil

Pour vegetable oil in large deep saucepan enough for 1/2 inch lair.

Cut excess fat off chicken and..

Wait, I said lair. I meant layer. A lair for your oil, with his chicken nugget minions. Ridiculous.

Clean the chicken, but keep the breasts whole. Crack eggs in a bowl and mix em up.


Using a deep paper plate, mix parm cheese and italian herbs into a large pile of breadcrumbs. You want a decent amount for all that tasty chickone.

Arrange chicken, scrambled eggs, and breading mixture close to each other, close to the pan.

Put it close you gotta move quick!

Get your “cooked” plate ready with paper towels lining it, things are about to get crazy.

Put oil on medium-heat. Test oil with bread crumbs, a little sizzle is your destination, if you hit smoke you’ve gone too far.

Gently lay down chicken breasts one at a time, however many you can fit in your pan with at least 1 inch of room on each side.

After 2-3 minutes, grab with dry metal tongs and flip over. The now upturned side should look kinda like this:

After first flip

Cook on second side another 3 to 4 minutes adjusting heat to keep oil from getting too hot. If you put in chicken and its dark in under 2 minutes your oil is too high.

Pull out when golden brown all around and place on paper towels.

Repeat all that shit with the other breasts. Its work but its worth it, Chubbs.


Set chicken aside to cool, and start cooking lasagna according to package instructions.

Let chicken and pasta cool. Cut up your chicken into small pieces and toss in bowl with all of the ricotta. Mix well.

Preheat your oven to 400 degrees son.

Lay a layer of Alfredo sauce on the bottom of a large deep glass baking dish. Grab your lasagna one piece at a time and wrap it around a meatball size chunk of ricotta mixture. Do it like a sleeping bag.


Lay the rolls side by side in your dish all snug like until you’re full up.


They look a bit naked, so drizzle that sweet basil sauce over the rolls.


Ahhhh yea. Top with the mozzarella and bake in the oven for 25-30 minutes, or until the sauce bubbles.


Let sit for a few minutes then get it!


Oil tips:

Make sure you have a towel handy. Any spoons used in the oil need to be METAL and dry. Plastic will melt and water will splatter fire-causing oil everywhere. Also, you’re gonna be washing your hands a lot. That water rule gird for them, too.

The oil doesn’t need to be as hot as you think when you first start frying stuff. Remember that.

Keep a lid nearby, and easy to get to. (Don’t make yourself lean OVER your hot oil to get it)  In case of a fire, immediately cover your oil and turn off the oven.


Chicken Alfredo Recipe 

We all love alfredo I think. I first found it in high school and started making it soon after by just mixing a jar of sauce with cooked pasta. I’ve gotten SLIGHTLY more fancy than then. Enjoy.
Chicken Alfredo

3 – 4 boneless skinless chicken breasts (or 1 bag frozen raw shrimp, peeled, deturded, denastified.)

2 jars classico brand alfredo

1 package pasta of choice

Olive oil

1 tablespoon garlic powder

1/2 tablespoon creole

1/4 tablespoon old bay
Clean chicken breasts and cut into strips

Spread thin layer of olive oil in a large saucepan, bring to medium heat and add chicken, garlic, creole, and old bay. Mix until chicken is evenly coated with seasoning

Cook for about 3 min then flip each chicen piece over. There should be a slight browning at this point. Add in some chicken broth for a little extra flavor!

After 3 additional minutes flip chicken over again, adding a spoonful of alfredo and mixing it in

Continue process until chicken starts to brown, cut open the largest piece to ensure it is fully cooked.

Start heating your pasta water and add both jars of alfredo to the chicken pan, stir until you can’t see any spots of green oil, reduce heat and simmer, stirring occasionally

Cook pasta according to box instructions

Enjoy! (Don’t forgot to turn off the burner with the sauce on it when you’re done like i always do)