Description
Delight in these creamy and cheesy Chicken Alfredo Lasagna Rolls! Filled with tender chicken, creamy ricotta, and spinach, then topped with a homemade Alfredo sauce and melted mozzarella. Perfect for family dinners or special occasions.
Ingredients
Units
Scale
For the Alfredo Sauce:
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/4 tsp ground nutmeg (optional)
- Salt and pepper to taste
For the Lasagna Rolls:
- 12 lasagna noodles, cooked and drained
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 tsp Italian seasoning
- 2 cups fresh spinach (optional, chopped)
- 1 cup shredded mozzarella (for topping)
Instructions
- Prepare the Alfredo Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant.
- Stir in the heavy cream and cook for 2–3 minutes.
- Slowly whisk in the Parmesan cheese until smooth.
- Season with nutmeg (optional), salt, and pepper. Remove from heat and set aside.
- Prepare the Filling:
- In a large bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, and spinach (if using). Mix well.
- Assemble the Lasagna Rolls:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Lay out a lasagna noodle and spread a thin layer of the chicken filling along its length. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
- Add Sauce and Cheese:
- Pour the remaining Alfredo sauce evenly over the lasagna rolls.
- Sprinkle the shredded mozzarella on top.
- Bake:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve:
- Let the rolls cool for 5 minutes before serving.
- Garnish with fresh parsley or basil for an extra touch.
Notes
- Use store-bought Alfredo sauce for a quicker option.
- Swap spinach with kale or omit it if preferred.
- You can prepare the dish ahead and refrigerate before baking.
Nutrition
- Serving Size: 2 rolls
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg