Description
These Creamy Chicken Alfredo Lasagna Rolls combine tender lasagna noodles rolled around a rich, cheesy chicken filling, all smothered in a luscious Alfredo sauce and baked to bubbly perfection. A delicious twist on classic lasagna, perfect for a comforting family meal.
Ingredients
Scale
Lasagna Rolls
- 12 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese (divided)
- 2 cups shredded mozzarella cheese (divided)
- 3 cups Alfredo sauce (homemade or jarred, divided)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare Noodles: Cook classic lasagna noodles according to package directions until al dente. Drain well and lay them flat on a clean surface to prevent sticking. If using no-boil noodles, skip this step.
- Prepare Filling: In a large bowl, combine the shredded cooked chicken, ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until well combined and creamy.
- Prepare Alfredo Sauce: Have 3 cups of Alfredo sauce ready. Reserve 1.5 cups to spread at the bottom of the baking dish. Add 1/2 cup of sauce to the chicken-ricotta mixture and stir to incorporate. Keep the remaining 1 cup for drizzling on top later.
- Preheat Oven & Dish Prep: Preheat your oven to 375°F (190°C). Spread the reserved 1.5 cups of Alfredo sauce evenly over the bottom of a 9×13-inch baking dish.
- Assemble Rolls: Lay one cooked lasagna noodle flat. Spread approximately 1/4 to 1/3 cup of the chicken and ricotta filling evenly over the noodle, leaving a small border at the short ends. Roll the noodle tightly from one short end into a spiral.
- Arrange & Top: Place the rolled lasagna seam-side down into the Alfredo-lined baking dish. Repeat with the remaining noodles and filling, placing all 12 rolls snugly side by side. Drizzle the remaining 1 cup of Alfredo sauce evenly over the rolls. Sprinkle the remaining 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese over the top.
- Bake Covered: Cover the baking dish tightly with aluminum foil to keep moisture in. Bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil carefully and continue baking for 10 to 15 minutes, until the cheese is melted, bubbly, and lightly golden. Optionally, broil for 1 to 2 minutes for an extra golden crust—watch carefully to avoid burning.
- Rest & Serve: Remove from oven and let the lasagna rolls rest for 5 to 10 minutes. Garnish with freshly chopped parsley and serve warm for a comforting and delicious meal.
Notes
- Use high-quality Alfredo sauce for the best flavor, or make your own homemade version.
- Shredded rotisserie chicken works great for quick preparation.
- If you prefer, substitute the chicken with cooked turkey or vegetables for a variation.
- Make ahead and assemble earlier in the day; refrigerate and bake when ready.
- For a lower-fat version, use part-skim cheeses and a lighter Alfredo sauce.
- Broiling at the end is optional but adds a delicious golden crust.
