Chicken Alfredo Lasagna Rolls
Ingredients
- 1/4 cup butter
, cut into large cubes
- 1 1/2 cups heavy cream
- 1 clove garlic
, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon Kosher salt)
(not table salt
- 1/4 teaspoon pepper
- Pinch of nutmeg
- Pinch of crushed red pepper flakes
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- 9 uncooked/dry lasagna noodles
- 1 cup ricotta cheese
- 1 large egg
- 1 1/2 cups shredded mozzarella
, divided
- 2 cups cooked
shredded rotisserie chicken
- fresh chopped parsley
, for garnish
Directions
- 1
Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray; set aside
- 2
Bring a large pot of water to boil; throw in a good pinch of salt and add your lasagna noodles. Cook until al dente according to package directions. (After draining, drizzle with a bit of olive oil to prevent sticking and drape them over the colander or lay them flat on a baking sheet.)
- 3
In the meantime, make the Alfredo sauce:Add the butter and cream to a large nonstick saute pan, over medium-low heat; whisk until butter has melted.
- 4
Add in the minced garlic, garlic powder, Italian seasoning, salt, pepper, the nutmeg and crushed red pepper flakes; whisk until combined and smooth.
- 5
Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
- 6
Stir in the parmesan cheese just until melted and the sauce is smooth. Take off the heat.
- 7
Make the Filling and Assemble:Spread 1/2 cup of the Alfredo sauce on the bottom of the prepared baking dish.
- 8
In a large bowl, stir together the ricotta, egg, and 1 cup of mozzarella until combined. Fold in the chicken and 1/4 cup of the Alfredo sauce until combined.
- 9
Spread 1/9th of the mixture (about 1/3 cup each) onto the length of each lasagna noodle and roll up in a jelly-roll fashion.
- 10
Arrange rolls, seam side down, in the baking dish. Top with remaining 1 cup of Alfredo sauce, and remaining 1/2 cup mozzarella cheese.
- 11
Cover loosely with foil and bake for about 25 minutes or until cheese has melted and the inside is warmed through.
- 12
Sprinkle with some fresh chopped parsley, serve and enjoy!
- 13
NOTE: for recipe variations, tips, and proper storage, refer to the full article. And don't miss the video for visual instruction.
Chicken Alfredo Lasagna Rolls
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About this Recipe
Craving a comforting, hearty meal that feels special but comes together without all the fuss? These Chicken Alfredo Lasagna Rolls offer a delightful twist on classic Italian comfort food, perfect for your next family dinner. You'll love how these individual rolls transform traditional lasagna layers into elegant, portion-controlled servings.
Each roll is packed with creamy Alfredo sauce, tender chicken, and a blend of cheeses, ensuring every bite is perfectly balanced and utterly satisfying. This clever approach makes serving a breeze and ensures everyone gets a perfect portion of cheesy goodness.
Prepare for a wonderfully rich and creamy experience. The luscious Alfredo sauce, infused with garlic, Italian seasoning, and a hint of nutmeg and red pepper, blankets tender rotisserie chicken and a soft ricotta-mozzarella blend. The baked lasagna noodles provide a comforting chew, making each roll a harmonious blend of textures and savory flavors. This dish is designed to deliver maximum comfort in individual packages.
While delicious as is, you can easily customize these rolls. For a vegetarian option, simply omit the chicken and add sautéed mushrooms or spinach. You could also swap the shredded chicken for cooked ground turkey or Italian sausage if you prefer. To adjust the heat, dial up or down the crushed red pepper flakes.
These impressive Chicken Alfredo Lasagna Rolls are ideal for weeknight dinners or casual entertaining, offering a dish that feels upscale yet is incredibly satisfying. Garnish with fresh chopped parsley for a touch of brightness and serve alongside a crisp green salad or warm garlic bread.