Name: Chicken Alfredo Lasagna Rolls – Creamy Layers of Flavor
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: For the Alfredo Sauce; • 2 tbsp unsalted butter; • 2 cloves garlic, minced; • 2 cups heavy cream; • 1 cup grated Parmesan cheese; • 1/4 tsp ground nutmeg; • Salt and pepper to taste; For the Filling; • 2 cups cooked chicken, shredded; • 1 cup ricotta cheese; • 1 cup shredded mozzarella cheese; • 1/4 cup grated Parmesan cheese; • 1 large egg; • 1 tsp Italian seasoning; • 1/2 tsp garlic powder; • 1/2 tsp salt; • 1/4 tsp black pepper; For the Lasagna Rolls; • 12 lasagna noodles, cooked al dente; • 1 cup shredded mozzarella cheese (for topping); • 2 tbsp chopped parsley (for garnish)

Chicken Alfredo Lasagna Rolls – Creamy Layers of Flavor

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Creamy, cheesy, and tender, these Chicken Alfredo Lasagna Rolls blend rich Parmesan-creamed Alfredo sauce with seasoned shredded chicken and melted mozzarella. A meatless-friendly, family-friendly twist on classic Italian comfort food with bold flavor and restaurant-quality results.

Author: Layan
Prep Time: 25
Cook Time: 45
Total Time: 70
Yield: 8 servings
Category: quick
Method: Baking
Cuisine: Italian

Ingredients

For the Alfredo Sauce
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
For the Filling
• 2 cups cooked chicken, shredded
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
For the Lasagna Rolls
• 12 lasagna noodles, cooked al dente
• 1 cup shredded mozzarella cheese (for topping)
• 2 tbsp chopped parsley (for garnish)

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Instructions

1. Make the Alfredo Sauce: Melt butter in a saucepan over medium heat. Cook garlic for 1-2 minutes until fragrant. Whisk in heavy cream until smooth. Gradually add Parmesan, stirring constantly until melted. Add nutmeg, salt, and pepper. Simmer 3-5 minutes until thickened. Set aside.
2. Prepare the Filling: In a large bowl, mix chicken, ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper. Blend until smooth with a spatula.
3. Cook the Lasagna Noodles: Boil 4 quarts water. Cook noodles according to package instructions, then drain and lay flat on parchment paper to prevent sticking.
4. Assemble the Lasagna Rolls: Preheat oven to 375°F (190°C). Spread 1/2 cup Alfredo sauce in a 9×13-inch baking dish. Spread 2-3 tbsp chicken filling across each noodle, roll tightly, and place seam-side down in the dish. Repeat with remaining noodles and sauce. Top with remaining mozzarella and Alfredo sauce. Bake for 20-25 minutes until golden and bubbly. Garnish with parsley before serving.

Notes

• For a gluten-free version, use gluten-free lasagna noodles.
• Add sautéed spinach, mushrooms, or zucchini to the filling for a veggie boost.
• Use leftover rotisserie chicken to save time.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 roll
Calories: 480
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 12g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 120mg

Find it online: https://yumandrun.com/chicken-alfredo-lasagna-rolls-creamy-layers-of-flavor/