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Chicken Alfredo Lasagna Rolls

A delicious and satisfying meal that combines creamy Alfredo sauce with tender chicken wrapped in lasagna noodles, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 430
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 ounces Lasagna noodles Opt for whole grain for added fiber.
  • 2 cups Cooked chicken, shredded Use rotisserie chicken to save time.
  • 15 ounces Ricotta cheese Substitute with cottage cheese if desired.
  • 1 cup Alfredo sauce Homemade or jarred; try low-fat versions for a leaner option.
  • 1 cup Mozzarella cheese, shredded Use part-skim mozzarella for a healthier version.
  • 1/2 cup Parmesan cheese, grated Look for fresh-grated.
  • 2 cloves Garlic, minced Fresh garlic elevates the dish.
  • to taste Salt Season to enhance flavors.
  • to taste Pepper Consider herb-infused salt for an extra kick.
  • 1/4 cup Fresh parsley, chopped Can substitute with basil for an Italian twist.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions until al dente.
  3. In a mixing bowl, combine shredded chicken, ricotta cheese, half of the mozzarella, salt, pepper, and minced garlic.
  4. Spread a layer of Alfredo sauce on the bottom of a baking dish.
Assembly
  1. Take each lasagna noodle and spread a generous amount of the chicken mixture along its length. Roll it up tightly and place it seam-side down in the baking dish.
  2. Repeat the rolling process with all the noodles until the baking dish is filled.
Baking
  1. Pour the remaining Alfredo sauce over the rolls and sprinkle with the leftover mozzarella and Parmesan cheese.
  2. Cover the dish with foil and bake for 25 minutes.
  3. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown on top.
  4. Garnish with fresh parsley before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Assemble and freeze for up to three months before baking for quick meals.