Why You’ll Love This Recipe
These Chicken Alfredo Lasagna Rolls are packed with rich flavors and an irresistibly creamy texture. The combination of shredded chicken, ricotta cheese, and mozzarella makes the filling incredibly flavorful, while the Alfredo sauce adds a luscious richness. The beauty of lasagna rolls is in their individual servings, which make them easy to portion and serve. They’re baked until golden and bubbly, creating a comforting and satisfying meal that’s perfect for any occasion.
Ingredients
- 10 lasagna noodles, cooked al dente
- 2 cups cooked shredded chicken
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups Alfredo sauce
- 1 egg, lightly beaten
- 2 tbsp chopped fresh parsley
- Salt and black pepper, to taste
- Olive oil or cooking spray
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- Prepare the Noodles: Boil the lasagna noodles until al dente, following the package instructions. Lay the noodles flat on parchment paper or drizzle with a bit of olive oil to prevent sticking.
- Make the Filling: In a bowl, mix together the shredded chicken, ricotta cheese, 1 cup of mozzarella, Parmesan cheese, beaten egg, chopped parsley, salt, and pepper. Stir until everything is well combined.
- Prepare the Baking Dish: Spread 3/4 cup of Alfredo sauce on the bottom of the prepared baking dish.
- Assemble the Rolls: Spread a generous amount of the chicken mixture on each lasagna noodle, then roll it up tightly and place seam-side down in the baking dish.
- Top with Alfredo Sauce: Pour the remaining Alfredo sauce over the rolls, then sprinkle the remaining mozzarella cheese on top.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Then, uncover and bake for an additional 10-15 minutes until the rolls are bubbly and golden brown.
- Rest and Serve: Let the lasagna rolls rest for 5 minutes before serving. Garnish with additional fresh parsley for a pop of color and flavor.
Servings and Timing
- Servings: This recipe yields 10 lasagna rolls.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Vegetarian Version: For a vegetarian version, substitute the shredded chicken with sautéed spinach, mushrooms, or a combination of your favorite vegetables.
- Use Store-Bought Alfredo Sauce: If you’re short on time, feel free to use store-bought Alfredo sauce instead of making your own.
- Add Extra Cheese: For extra cheesiness, mix in some extra Parmesan or provolone cheese into the filling.
- Spicy Kick: Add a pinch of red pepper flakes to the filling or Alfredo sauce for a spicy twist.
Storage/Reheating
- Storage: Leftover Chicken Alfredo Lasagna Rolls can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, cover the rolls with foil and warm them in a 350°F (175°C) oven for about 15-20 minutes, or until heated through.
FAQs
Can I make this dish ahead of time?
Yes! You can assemble the lasagna rolls and store them in the fridge for up to 24 hours before baking. Simply bake them as directed when you’re ready to serve.
Can I freeze these rolls?
Yes, you can freeze the unbaked lasagna rolls. After assembling the rolls and placing them in the baking dish, cover them tightly with plastic wrap and foil. When ready to bake, thaw in the refrigerator overnight and bake as usual.
Can I use a different kind of pasta?
If you prefer, you can use other pasta shapes, like rigatoni or cannelloni, for a variation, though lasagna noodles work best for the traditional roll shape.
Can I use rotisserie chicken?
Yes, rotisserie chicken is a great shortcut for this recipe. Simply shred the chicken and use it in the filling mixture for added convenience.
Can I make this dish gluten-free?
Yes, you can substitute gluten-free lasagna noodles in this recipe to make it gluten-free. Be sure to check the ingredients in the Alfredo sauce to ensure it’s gluten-free as well.
Can I use a different type of cheese?
Feel free to experiment with different cheeses like fontina, gouda, or even a bit of goat cheese for a unique twist.
How can I make the sauce lighter?
If you prefer a lighter sauce, use a lower-fat version of Alfredo sauce or make a homemade sauce using cauliflower instead of cream for a healthier alternative.
Can I make the filling without egg?
Yes, you can omit the egg if you prefer. The filling will still hold together, though the texture may be a little softer.
Conclusion
Chicken Alfredo Lasagna Rolls are the perfect balance of creamy, cheesy, and comforting flavors. These individual lasagna rolls are packed with a savory chicken filling, wrapped in tender lasagna noodles, and smothered in rich Alfredo sauce. Whether you’re making this for a weeknight dinner or a special occasion, this dish is sure to please everyone at the table. With just a few simple ingredients and easy steps, you can create a satisfying and delicious meal the whole family will love.
Chicken Alfredo Lasagna Rolls: A Creamy Twist on a Classic Favorite
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 lasagna rolls
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Chicken Alfredo Lasagna Rolls are a creamy and indulgent twist on traditional lasagna. Filled with a savory chicken and cheese mixture, these rolls are smothered in rich Alfredo sauce and baked to perfection.
Ingredients
10 lasagna noodles, cooked al dente
2 cups cooked shredded chicken
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 cups Alfredo sauce
1 egg, lightly beaten
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
Olive oil or cooking spray
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- Prepare the Noodles: Boil the lasagna noodles until al dente, following the package instructions. Lay the noodles flat on parchment paper or drizzle with olive oil to prevent sticking.
- Make the Filling: In a bowl, mix together the shredded chicken, ricotta cheese, 1 cup of mozzarella, Parmesan cheese, beaten egg, chopped parsley, salt, and pepper. Stir until everything is well combined.
- Prepare the Baking Dish: Spread 3/4 cup of Alfredo sauce on the bottom of the prepared baking dish.
- Assemble the Rolls: Spread a generous amount of the chicken mixture on each lasagna noodle, then roll it up tightly and place seam-side down in the baking dish.
- Top with Alfredo Sauce: Pour the remaining Alfredo sauce over the rolls, then sprinkle the remaining mozzarella cheese on top.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Then, uncover and bake for an additional 10-15 minutes until the rolls are bubbly and golden brown.
- Rest and Serve: Let the lasagna rolls rest for 5 minutes before serving. Garnish with additional fresh parsley for a pop of color and flavor.
Notes
For a vegetarian version, substitute the shredded chicken with sautéed spinach, mushrooms, or your favorite vegetables.
Use store-bought Alfredo sauce if you’re short on time, or make your own from scratch for an extra creamy result.
For a spicier twist, add red pepper flakes to the filling or sauce.
To freeze, assemble the lasagna rolls and cover them tightly with plastic wrap and foil. Freeze for up to 2 months and bake as directed after thawing.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 90mg
