Description
Chicken Alfredo Lasagna Rolls are a delightful twist on classic lasagna, featuring tender lasagna noodles rolled around a creamy mixture of shredded chicken, ricotta, mozzarella, and Parmesan cheeses, all smothered in rich Alfredo sauce and baked to bubbly perfection. This comforting Italian-inspired casserole is perfect for a family dinner or special occasion, offering a savory blend of flavors in every cheesy, creamy bite.
Ingredients
Scale
Lasagna Rolls
- 12 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups Alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Prepare the Noodles: Boil the lasagna noodles in salted water until they are al dente, about 8-10 minutes. Drain the noodles carefully and lay them flat on a clean towel to prevent sticking and to cool.
- Mix the Filling: In a large mixing bowl, combine the shredded cooked chicken, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are evenly blended.
- Assemble the Rolls: Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce evenly on the bottom of a baking dish. Take each lasagna noodle and spread approximately 1/4 cup of the chicken and cheese filling along its length. Roll the noodle carefully and place it seam-side down in the prepared baking dish.
- Top with Sauce and Cheese: Pour the remaining Alfredo sauce generously over the assembled rolls in the baking dish. Sprinkle the remaining shredded mozzarella cheese evenly on top to ensure a golden, cheesy crust.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes, or until the sauce is bubbly and the cheese on top is melted and slightly golden brown.
- Garnish and Serve: Allow the lasagna rolls to cool for a few minutes after baking. Garnish with freshly chopped parsley for a pop of color and freshness. Serve warm and enjoy!
Notes
- Refrigerate leftovers for up to 3 days in an airtight container.
- Freeze unbaked lasagna rolls for up to 3 months; thaw before baking.
- To reduce sodium, use low-sodium Alfredo sauce and cheeses.
- For a vegetarian version, omit the chicken and add sautéed mushrooms or spinach.
- Ensure noodles are laid flat to avoid tearing when rolling.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
