Description
This Creamy Chicken Alfredo Lasagna Rolls recipe combines tender lasagna noodles rolled with a flavorful mixture of shredded chicken, ricotta, mozzarella, Parmesan, and Alfredo sauce, baked to bubbly perfection. It’s a comforting, elegant twist on classic lasagna that’s easy to prepare and perfect for family dinners or entertaining guests.
Ingredients
Scale
Lasagna Rolls
- 12 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese (divided)
- 2 cups shredded mozzarella cheese (divided)
- 3 cups Alfredo sauce (homemade or high-quality jarred)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Noodles: Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean surface to prevent sticking. If you prefer, oven-ready noodles can be used without pre-cooking.
- Prepare Filling: In a large bowl, combine the shredded cooked chicken, ricotta cheese, 1/2 cup of the grated Parmesan cheese, 1 cup of shredded mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Prepare Alfredo Sauce: Have 3 cups of Alfredo sauce ready. Set aside 1.5 cups to spread in the bottom of the baking dish. Add 1/2 cup of the sauce to the chicken and ricotta mixture and mix thoroughly. Keep the remaining 1 cup of Alfredo sauce for drizzling over the rolls before baking.
- Preheat Oven & Dish Prep: Preheat your oven to 375°F (190°C). Pour the reserved 1.5 cups of Alfredo sauce evenly into the bottom of a 9×13-inch baking dish to create a flavorful base.
- Assemble Rolls: Lay one cooked lasagna noodle flat on a clean surface. Spread approximately 1/4 to 1/3 cup of the chicken and ricotta filling evenly across the noodle, leaving a small border on the short ends. Carefully roll up the noodle from one short end into a tight spiral to enclose the filling.
- Arrange & Top: Place each rolled lasagna seam-side down into the prepared baking dish. Repeat with all remaining noodles and filling, arranging all 12 rolls snugly in the dish. Drizzle the remaining 1 cup of Alfredo sauce over the tops of the rolls. Then sprinkle the remaining 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese evenly over the rolls.
- Bake Covered: Cover the baking dish tightly with aluminum foil to avoid drying out. Bake in the preheated oven for 20 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking 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, watching closely to prevent burning.
- Rest & Serve: Remove from oven and let the lasagna rolls rest for 5-10 minutes to set. Garnish with freshly chopped parsley and serve hot for a creamy, comforting meal.
Notes
- Using oven-ready noodles saves time by eliminating boiling.
- Leftover rotisserie chicken works perfectly for the shredded chicken.
- For a lighter option, substitute part-skim ricotta and reduced-fat mozzarella.
- Make homemade Alfredo sauce for fresher flavor or use high-quality jarred sauce.
- Letting the rolls rest after baking helps with slicing and serving.
- To freeze, assemble rolls and cover tightly with foil; bake from frozen adding extra baking time.
