Description
This Chicken Alfredo Lasagna Rolls recipe combines tender lasagna noodles filled with a creamy mixture of shredded chicken, ricotta cheese, and Italian seasonings, all smothered in rich Alfredo sauce and topped with melted mozzarella and Parmesan cheese. Baked to perfection, these rolls offer an indulgent twist on classic lasagna, perfect for a hearty family dinner.
Ingredients
Scale
Lasagna Rolls
- 10 Lasagna Noodles
- 3 cups Cooked and shredded chicken
- 16 ounces Ricotta Cheese
- 1 teaspoon Salt
- 1 teaspoon Italian Seasoning
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- 1.5 cups Alfredo Sauce (jarred)
- 2 cups Mozzarella Cheese, shredded
- 1 cup Parmesan Cheese, shredded
Instructions
- Cook the noodles: Bring a large pot of water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain the noodles and lay them flat on a piece of parchment paper or a clean surface to prevent sticking.
- Prepare the filling: In a large bowl, combine the shredded cooked chicken, ricotta cheese, salt, Italian seasoning, onion powder, and garlic powder. Mix thoroughly until well combined.
- Assemble the rolls: Spread about 3 ounces of the chicken and ricotta mixture evenly over each lasagna noodle, leaving approximately one-third of the noodle bare to facilitate rolling. Spoon 1 to 2 tablespoons of Alfredo sauce over the filling on each noodle.
- Roll the noodles: Starting from the end with the filling, carefully roll each noodle towards the bare end, forming tight rolls.
- Prepare the baking dish: Pour ¼ cup of Alfredo sauce evenly on the bottom of a casserole dish to prevent sticking. Arrange the lasagna rolls seam side down in the dish.
- Add sauce and cheese: Pour the remaining Alfredo sauce evenly over the lasagna rolls. Sprinkle shredded mozzarella and Parmesan cheese on top.
- Bake covered: Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes.
- Bake uncovered: Remove the foil and continue baking for another 10 minutes or until the cheese is melted, bubbly, and slightly golden.
- Serve and enjoy: Remove from the oven and let cool slightly before serving for the best texture and flavor.
Notes
- Cooking the lasagna noodles al dente prevents them from becoming mushy when baked.
- Using pre-cooked shredded chicken saves time and makes this recipe easy for weeknights.
- Covering the dish while baking helps keep the rolls moist and evenly heated.
- Let the rolls rest a few minutes after baking to set the filling and make slicing easier.
- Feel free to add spinach or mushrooms to the filling for extra flavor and nutrients.
- This dish pairs well with a fresh green salad or garlic bread.
