Description
These Chicken Alfredo Lasagna Rolls are a creamy, cheesy twist on traditional lasagna. Tender lasagna noodles are filled with shredded chicken, ricotta, and mozzarella, then rolled up and smothered in a rich Alfredo sauce. It’s the perfect comfort food for a cozy dinner or meal prep!
Ingredients
Units
Scale
For the Rolls:
- 12 lasagna noodles, cooked and drained
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
For Topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Lasagna Noodles – Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain and lay them flat on a baking sheet to prevent sticking.
- Make the Filling – In a bowl, mix the shredded chicken, ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and black pepper until well combined.
- Prepare the Alfredo Sauce – In a saucepan, melt butter over medium heat. Add garlic and sauté for 30 seconds. Pour in heavy cream, stirring constantly. Add Parmesan cheese, salt, pepper, and nutmeg. Simmer for 3–5 minutes until the sauce thickens. Remove from heat.
- Assemble the Rolls – Spread a spoonful of Alfredo sauce on the bottom of a greased 9×13-inch baking dish. Take a lasagna noodle and spread a layer of the chicken mixture over it. Roll it up tightly and place it seam-side down in the dish. Repeat with the remaining noodles.
- Add Sauce & Cheese – Pour the remaining Alfredo sauce over the rolls and sprinkle with mozzarella and Parmesan cheese.
- Bake – Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.
- Serve – Garnish with fresh parsley and serve warm. Enjoy!
Notes
- You can use rotisserie chicken for a quick and easy option.
- Try adding spinach or sautéed mushrooms to the filling for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.