Chicken Alfredo Lasagna Rolls (Printable Version)
# What You'll Need:
→ Lasagna Rolls
01 -
8 lasagna noodles, cooked al dente
02 -
2 cups cooked, shredded chicken
03 -
1 cup ricotta cheese
04 -
1 cup shredded mozzarella cheese
05 -
0.5 cup grated Parmesan cheese
06 -
1 large egg
07 -
1 teaspoon Italian seasoning
08 -
0.5 teaspoon garlic powder
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
2 cups fresh spinach, chopped (optional)
→ Alfredo Sauce
12 -
4 tablespoons unsalted butter
13 -
2 cups heavy cream
14 -
1 cup grated Parmesan cheese
15 -
2 cloves garlic, minced
16 -
0.5 teaspoon salt
17 -
0.25 teaspoon black pepper
18 -
0.25 teaspoon ground nutmeg (optional)
→ Topping
19 -
1 cup shredded mozzarella cheese
20 -
Fresh parsley, chopped, for garnish
# Preparation Steps:
01 -
Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant.
02 -
Stir in heavy cream, then add Parmesan cheese, salt, black pepper, and nutmeg if desired. Simmer gently for 3 to 4 minutes until sauce thickens.
03 -
In a large mixing bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, pepper, and spinach if using. Mix thoroughly until evenly blended.
04 -
Arrange cooked lasagna noodles flat on a clean work surface. Spread a generous layer of filling onto each noodle, then roll up tightly and place seam-side down in a greased baking dish.
05 -
Pour Alfredo sauce evenly over the lasagna rolls. Sprinkle with additional mozzarella cheese.
06 -
Cover baking dish with foil and bake at 190°C for 20 minutes. Remove foil and continue baking uncovered for 10 minutes, or until cheese is melted and lightly golden.
07 -
Allow to rest for 5 minutes after baking. Garnish with fresh chopped parsley and serve.
# Additional Tips:
01 -
Assemble the rolls with slightly cooled noodles to prevent tearing.
02 -
Letting the dish rest before serving improves texture and sliceability.