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Creamy Chicken Alfredo Lasagna Rolls Recipe-2

Creamy Chicken Alfredo Lasagna Rolls

  • Author: Carina James
  • Total Time: 75 Minutes

Description

Chicken Alfredo Lasagna Rolls offer a delightful twist on two beloved Italian-American classics, transforming them into an irresistible, portion-controlled marvel perfect for any occasion. Each roll is a perfectly portioned parcel of cheesy, savory goodness, making serving a breeze and ensuring everyone gets a generous, comforting bite.

Ingredients

Scale

For the 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 (divided)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Instructions

  1. Prepare Noodles: Cook classic lasagna noodles according to package directions until al dente. Drain and lay flat on a clean surface. If using oven-ready noodles, no pre-cooking is needed.
  2. Prepare Filling: In a large bowl, combine shredded cooked chicken, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper. Mix thoroughly until well combined.
  3. Prepare Alfredo Sauce: Have 3 cups of Alfredo sauce ready (homemade or high-quality jarred). Set aside 1.5 cups for the baking dish base. Add 1/2 cup of the Alfredo sauce to the chicken-ricotta mixture and mix well. The remaining 1 cup is for drizzling.
  4. Preheat Oven & Dish Prep: Preheat your oven to $375^circ F$ ($190^circ C$). Pour the reserved 1.5 cups of Alfredo sauce into the bottom of a 9×13-inch baking dish, spreading it evenly.
  5. Assemble Rolls: Lay one cooked lasagna noodle flat. Spread approximately 1/4 to 1/3 cup of the chicken and ricotta filling evenly over the entire surface of the noodle, leaving a small border on the short ends. Carefully roll up the noodle from one short end into a snug spiral.
  6. Arrange & Top: Place the rolled lasagna noodle, seam-side down, into the prepared baking dish. Repeat this process with the remaining noodles and filling, arranging all 12 rolls snugly in the dish. Drizzle any remaining 1 cup of Alfredo sauce over the tops of the rolls. Generously sprinkle the remaining 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese over everything.
  7. Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
  8. Bake Uncovered: Remove the foil and continue to bake for another 10-15 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown. If desired, broil for 1-2 minutes for extra browning, watching carefully to prevent burning.
  9. Rest & Serve: Once out of the oven, let the lasagna rolls rest for about 5-10 minutes before serving. Garnish with a fresh sprinkle of chopped parsley. Serve hot and enjoy!

Notes

Pro Tip: For the quickest preparation, use pre-cooked, shredded rotisserie chicken and high-quality jarred Alfredo sauce.

Storage: Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

  • Prep Time: 30 Minutes
  • Cook Time: 35 Minutes

Nutrition

  • Serving Size: 12 rolls

Keywords: lasagna, chicken alfredo, pasta rolls, italian, casserole

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Find it online: https://aknal.com/course/dinners/creamy-chicken-alfredo-lasagna-rolls/