Description
Creamy Chicken Alfredo Lasagna Rolls are a delicious twist on classic lasagna, featuring tender shredded chicken, creamy ricotta, and rich Alfredo sauce all rolled up in tender lasagna noodles. Perfectly baked until bubbly and golden, these individual lasagna rolls make an impressive yet easy-to-serve dinner for family and guests.
Ingredients
Scale
Lasagna Rolls
- 12 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Alfredo Sauce
- 3 cups Alfredo sauce (homemade or jarred)
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Prepare Noodles: Cook classic lasagna noodles according to package directions until al dente. Drain and lay flat on a clean surface. If using oven-ready noodles, no pre-cooking is needed.
- Prepare Filling: In a large bowl, combine shredded cooked chicken, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper. Mix thoroughly until well combined.
- Prepare Alfredo Sauce: Have 3 cups of Alfredo sauce ready. Set aside 1.5 cups for the base in the baking dish. Add 1/2 cup of the Alfredo sauce to the chicken-ricotta mixture and mix well. Reserve the remaining 1 cup for drizzling on top later.
- Preheat Oven & Dish Prep: Preheat oven to 375°F (190°C). Pour the reserved 1.5 cups of Alfredo sauce into the bottom of a 9×13-inch baking dish and spread evenly.
- 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 on the short ends. Carefully roll up the noodle from one short end into a snug spiral.
- Arrange & Top: Place each rolled noodle seam-side down into the prepared baking dish. Repeat with all noodles and filling, placing all 12 rolls snugly in the dish. Drizzle the remaining 1 cup Alfredo sauce over the rolls. Sprinkle the remaining 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese generously on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue to bake for 10-15 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown. For extra browning, optionally broil for 1-2 minutes while watching carefully to prevent burning.
- Rest & Serve: Let the lasagna rolls rest for 5-10 minutes after removing from the oven. Garnish with chopped fresh parsley and serve hot. Enjoy this creamy, comforting dish!
Notes
- Use oven-ready lasagna noodles to skip pre-cooking the noodles.
- Homemade Alfredo sauce can enhance flavors if you prefer fresh sauce over jarred.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven.
- For a lower fat version, use part-skim ricotta and reduced-fat cheeses.
- Broiling at the end adds a beautiful golden crust but watch closely to avoid burning.
