Description
A twist on classic lasagna, these Chicken Alfredo Lasagna Rolls are filled with tender shredded chicken, ricotta, mozzarella, and a creamy Alfredo sauce, all rolled up in lasagna noodles. It’s the perfect comfort food that combines the best of lasagna and chicken alfredo!
Ingredients
Scale
- 12 lasagna noodles, cooked and cooled
- 2 cups cooked chicken, shredded
- 1 jar (15 oz) Alfredo sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded (divided)
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, and Italian seasoning. Mix until well combined.
- Spread a thin layer of Alfredo sauce in the bottom of a baking dish.
- Lay each cooked lasagna noodle flat and spread a generous amount of the chicken mixture over the noodle.
- Carefully roll each noodle up with the filling inside, then place each roll seam-side down in the baking dish.
- Once all the rolls are in the dish, pour the remaining Alfredo sauce over the top, making sure to cover all the noodles.
- Sprinkle the remaining mozzarella cheese over the sauce.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh chopped parsley before serving.
Notes
- For extra flavor, add some sautéed spinach or mushrooms to the chicken filling.
- You can use homemade Alfredo sauce instead of store-bought for a richer flavor.
- If you don’t have ricotta, you can substitute with cottage cheese.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian