Description
This Chicken Alfredo Lasagna Rolls recipe features tender lasagna noodles filled with a creamy mixture of shredded chicken, ricotta cheese, and Italian seasonings, rolled up and baked in rich Alfredo sauce topped with melted mozzarella and Parmesan cheese. It’s a comforting, creamy twist on traditional lasagna that’s perfect for a family dinner or special occasion.
Ingredients
Units
Scale
Lasagna Components
- 10 Lasagna Noodles
- 3 cups Cooked and shredded chicken
- 16 ounces Ricotta Cheese
- 1 teaspoon Salt
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
Sauce and Toppings
- 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
- Be sure not to overcook the lasagna noodles to avoid tearing when rolling.
- You can make this dish ahead of time and refrigerate it before baking; just add a few extra minutes to the baking time if baking from cold.
- Use freshly shredded cheese for the best melting texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For added flavor, sprinkle some fresh parsley or basil on top before serving.
