Description
Chicken Alfredo Lasagna Rolls are a creamy and comforting twist on traditional lasagna. Tender noodles are rolled with a rich chicken and ricotta filling, smothered in Alfredo sauce, and baked until bubbly for an elegant yet hearty dish.
Ingredients
- 8 lasagna noodles, cooked al dente
- 2 cups shredded cooked chicken
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 3 cups Alfredo sauce (store-bought or homemade)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook lasagna noodles until al dente and lay flat on parchment paper.
- In a mixing bowl, combine shredded chicken, ricotta, egg, 1 cup mozzarella, Parmesan, garlic powder, and Italian seasoning.
- Spread the chicken mixture evenly over each noodle and roll tightly.
- Pour a thin layer of Alfredo sauce in the bottom of a baking dish and place rolls seam-side down.
- Cover with remaining Alfredo sauce and sprinkle with the rest of the mozzarella and Parmesan.
- Bake at 375°F (190°C) for 25–30 minutes until hot and bubbly.
- Let cool slightly, garnish with parsley, and serve warm.
Notes
- Great for make-ahead: Assemble a day before and refrigerate until ready to bake.
- Rotisserie chicken works perfectly for convenience.
- For extra veggies, add spinach or mushrooms to the filling.
- These rolls freeze well unbaked—thaw overnight before baking.
- Can be served with garlic bread, salad, or roasted vegetables.
Nutrition
- Serving Size: 2 rolls
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg
