Description
Creamy Chicken Alfredo Lasagna Rolls combine tender shredded chicken with rich ricotta, mozzarella, and Parmesan cheeses, all rolled up in classic lasagna noodles and baked in a luscious Alfredo sauce. This comforting Italian-American dish offers a creamy, cheesy twist on traditional lasagna, perfect for a hearty family dinner or special occasion.
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 high-quality jarred)
Garnish
- Fresh parsley, chopped
Instructions
- Prepare Noodles: Cook the lasagna noodles according to the package directions until al dente. Drain and lay them flat on a clean surface to prevent sticking. If you opt to use oven-ready noodles, this pre-cooking step can be skipped.
- Prepare Filling: In a large mixing bowl, combine 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 to create a well-blended, creamy filling.
- Prepare Alfredo Sauce: Have 3 cups of Alfredo sauce ready. Reserve 1.5 cups to spread evenly at the bottom of the baking dish. Add 1/2 cup of the Alfredo sauce to the chicken and ricotta mixture and mix well to enhance moisture and flavor. The remaining 1 cup is to be drizzled on top later.
- Preheat Oven & Dish Prep: Preheat your oven to 375°F (190°C). Pour the reserved 1.5 cups Alfredo sauce into the bottom of a 9×13-inch baking dish and spread it evenly to create a creamy base for the rolls.
- Assemble Rolls: Place one cooked lasagna noodle flat on your workspace. Spread about 1/4 to 1/3 cup of the chicken-ricotta filling evenly over the noodle, leaving a slight border at the short ends to prevent filling spillage. Roll the noodle up snugly from one short end into a tight spiral.
- Arrange & Top: Place the rolled noodle seam-side down in the prepared baking dish. Repeat this with the remaining noodles and filling, arranging all 12 rolls closely together for even baking. Drizzle the remaining 1 cup of Alfredo sauce over the rolls, then generously top with the remaining 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese.
- Bake Covered: Cover the dish tightly with aluminum foil to keep moisture in and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and lightly golden. For an extra golden and slightly crispy top, broil for 1-2 minutes, watching carefully to avoid burning.
- Rest & Serve: Remove the baking dish from the oven and allow the lasagna rolls to rest for 5-10 minutes to set. Garnish with freshly chopped parsley, serve hot, and enjoy this creamy, cheesy comfort meal.
Notes
- Use high-quality Alfredo sauce for the best flavor; homemade sauce elevates this dish further.
- If you prefer, substitute cooked rotisserie chicken for ease and flavor.
- Make sure noodles are completely cooled and dry before spreading the filling to avoid tearing.
- To save time, prepare filling and sauce mixture a day ahead and assemble before baking.
- Broiling at the end is optional but adds a beautifully browned top.
