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