Chicken Alfredo Lasagna Rolls
These creamy lasagna rolls are filled with shredded chicken, ricotta, and mozzarella, all swimming in a rich, homemade Alfredo sauce.
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Chicken Alfredo Lasagna Rolls
Ingredients (Filling and Sauce)
| INGREDIENTS | AMOUNT |
| Parmigiano Reggiano cheese | 1/1/2 cups |
| Salt and pepper | To taste |
| Red pepper flakes | 1 pinch |
| Nutmeg | 1 pinch |
| Italian seasoning | 1/2 tsp |
| Garlic powder | 1/2 tsp |
| Garlic clove, chopped | 1 |
| Cream | 1/1/2 cups |
| Butter | 2 to 3 tbsp |
| Egg | 1 |
| Rotisserie chicken, shredded | 2 cups |
| Mozzarella cheese, grated | 1/1/2 cups |
| Ricotta cheese | 1 cup |
| Parsley | For garnishing |
Ingredients (Noodles)
| INGREDIENTS | AMOUNT |
| Lasagna noodles (uncooked) | 9-10 |
How To Make Chicken Alfredo Lasagna Rolls:
Step 1: Preheat the Oven: Begin by preheating your oven to 350F (175C). Grease a baking dish (9×13 inch is usually recommended) for your lasagna rolls.2
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Step 2: Cook the Lasagna Noodles: In a pot of boiling water, cook the 9-10 lasagna noodles according to the package instructions until al dente. Add some salt and a little oil to prevent sticking. Once cooked, drain and wash them under cold water or add some olive oil to avoid breakage. Lay them flat on a baking sheet or waxed paper.
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Step 3: Prepare the Alfredo Sauce: In a non-stick pan, add the 2-3 tbsp butter and 1 1/2 cups cream. Heat on low flame and add the 1/2 tsp Italian seasoning, 1/2 tsp garlic powder, salt, pepper, 1 chopped garlic clove, 1 pinch nutmeg, and 1 pinch red pepper flakes. Cook for 5 minutes, stirring constantly until the mixture thickens. Stir in 1 1/2 cups Parmigiano Reggiano cheese for a flavorful touch. Reserve 1/2 cup of the sauce for Step 4.
Step 4: Layer the Baking Dish: Spread the reserved 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
Step 5: Prepare the Filling: In a bowl, mix the 1 cup ricotta, 1 egg, and the 2 cups shredded rotisserie chicken. Add half of the remaining Alfredo sauce to the ricotta/chicken mixture and mix well. Reserve the rest of the Alfredo sauce for topping.
Step 6: Assemble the Rolls: Spread a portion of the ricotta/chicken mixture evenly onto each lasagna noodle, leaving a small border. Roll the noodles up tightly and arrange them seam-side down in the prepared baking dish.
Step 7: Top it Off: Pour the remaining Alfredo sauce over the rolls. Sprinkle the 1 1/2 cups of mozzarella cheese on top.
Step 8: Bake to Perfection: Cover the dish with aluminum foil and bake for 25-30 minutes, or until the cheese is golden brown and the rolls are heated through.
Step 9: Garnish and Serve: Add a touch of freshness by sprinkling parsley on top before serving. Make sure to serve the Chicken Alfredo Lasagna Rolls hot and fresh.
