Creamy Chicken Alfredo Lasagna Rolls are a delightful comfort food that combines tender lasagna noodles with a creamy chicken filling, topped with rich Alfredo sauce and melted cheese.
Author:Nicole Grace
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 lasagna noodles
2 cups cooked chicken, shredded
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 cups Alfredo sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F.
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel.
In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are combined.
Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
Take one lasagna noodle and spread about 1/4 cup of the chicken mixture along the length of the noodle. Roll the noodle up tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
Once all the rolls are in the baking dish, pour the remaining Alfredo sauce over the top. Sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let the lasagna rolls cool for 5 minutes before serving. Garnish with fresh parsley.
Notes
For a lighter version, substitute low-fat ricotta and mozzarella cheese.