Description
This Chicken Alfredo Lasagna Rolls recipe offers a creamy, cheesy twist on traditional lasagna. Tender lasagna noodles are filled with a savory mixture of shredded chicken, ricotta cheese, and Italian seasonings, then rolled and baked with rich Alfredo sauce and melted mozzarella and Parmesan cheeses. Perfect for a comforting dinner that feeds a crowd!
Ingredients
Scale
Lasagna Rolls Filling
- 10 Lasagna Noodles
- 3 cups Cooked and shredded chicken
- 16 ounces Ricotta Cheese
- 1 teaspoon Salt
- 1 teaspoon Italian Seasoning
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
Sauces 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 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 casserole 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.
- Rest and serve: Remove from the oven and let cool slightly before serving to improve texture and flavor.
Notes
- Use cooked, shredded chicken from leftover rotisserie or poached chicken for convenience.
- To prevent noodles from sticking while assembling, arrange them spaced apart on parchment paper.
- You can substitute homemade Alfredo sauce if preferred.
- Adjust the seasoning in the filling mixture to your taste.
- Letting the dish rest for 5-10 minutes after baking helps the rolls hold their shape when served.
- For a lighter option, use part-skim cheese varieties and low-fat ricotta.
