Chicken Alfredo Lasagna Rolls
Lasagna noodles rolled around shredded chicken and ricotta, baked under Alfredo sauce and melted mozzarella.
Equipment
- 9x13 inch baking dish
- Large pot
- Mixing bowl
- Aluminum foil
Ingredients
Main Ingredients
- 12 lasagna noodles cooked just shy of tender
- 2 cup cooked chicken shredded, about 10 oz
- 1 can Alfredo sauce 15 oz jar
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 large egg beaten
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Boil the noodles. Cook 8 to 10 minutes until pliable, then drain, rinse, and lay flat. Heat the oven. Set the oven to 375 degrees F and grease a 9x13 inch dish.
- Make the filling. Stir the ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic powder, and Italian seasoning until smooth.
- Fill. Spread about 3 tbsp filling on each noodle, add about 3 tbsp chicken, and drizzle on a little Alfredo.
- Roll. Roll up from the short end and place seam side down in the dish.
- Bake covered. Pour the remaining sauce over the rolls, add the remaining mozzarella, cover with foil, and bake 25 minutes.
- Brown. Uncover and bake 5 to 10 minutes until golden and 165 degrees F in the center. Rest 5 minutes and add parsley.
Notes
Substitutions: Rotisserie chicken is already seasoned, so no extra salt is needed.
Tips: Assemble up to 24 hours ahead and add 5 to 10 minutes to the covered bake. Serving is 2 rolls per person.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freezing is not recommended with the cream sauce.