Chicken Alfredo Lasagna Rolls (Print Version)
Layers of chicken, creamy sauce, and cheeses rolled in noodles for a comforting baked dish.
# Ingredients:
→ Noodles
01 -
12 lasagna noodles
→ Filling
02 -
2 cups cooked chicken, shredded
03 -
2 cups ricotta cheese
04 -
1 cup grated Parmesan cheese
05 -
1 cup shredded mozzarella cheese
06 -
1 teaspoon garlic powder
07 -
1 teaspoon Italian seasoning
08 -
Salt, to taste
09 -
Ground black pepper, to taste
→ Assembly and Topping
10 -
3 cups Alfredo sauce
11 -
1 cup shredded mozzarella cheese
12 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Cook lasagna noodles in a large pot of boiling salted water until al dente. Drain thoroughly and arrange flat on a clean towel.
02 -
In a mixing bowl, combine shredded chicken, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Stir until homogeneous.
03 -
Spread 1 cup of Alfredo sauce evenly over the bottom of a 9x13-inch baking dish.
04 -
Spoon approximately 1/4 cup of the chicken filling onto each noodle. Roll up noodles tightly and place them seam-side down in the prepared baking dish.
05 -
Pour the remaining Alfredo sauce over the rolled noodles and sprinkle with the remaining 1 cup mozzarella cheese.
06 -
Preheat oven to 375°F. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 15 to 20 minutes, or until the sauce is bubbling and cheese is golden.
07 -
Allow the rolls to cool for several minutes. Garnish with freshly chopped parsley and serve warm.
# Notes:
01 -
For best results, use freshly shredded cheese for optimal melting and texture.