Description
Chicken Alfredo Lasagna Rolls combine tender shredded chicken and creamy ricotta cheese rolled inside lasagna noodles, all smothered in a rich homemade Alfredo sauce and baked to bubbly perfection. This comforting Italian-American casserole offers a delightful twist on traditional lasagna by rolling the layers for individual servings. Perfect for a cozy family dinner or special occasion.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 12 lasagna noodles
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese (divided)
- 1 cup grated Parmesan cheese (divided)
Alfredo Sauce
- 2 cups heavy cream
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the lasagna rolls.
- Cook Noodles: Boil a large pot of salted water and cook the lasagna noodles according to the package instructions until al dente, about 8-10 minutes. Drain and lay flat on parchment or wax paper to prevent sticking.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Make Alfredo Sauce: Add butter to the skillet and stir until melted. Pour in heavy cream and bring to a simmer, stirring occasionally. Add dried basil, oregano, salt, and pepper. Let the sauce simmer for 5-7 minutes until slightly thickened, then remove from heat.
- Prepare Filling: In a large mixing bowl, combine ricotta, 1 cup shredded mozzarella, and ½ cup grated Parmesan. Stir in shredded chicken until fully incorporated.
- Assemble Rolls: Spread a thin layer of the cheese and chicken mixture evenly over each lasagna noodle, then carefully roll up each noodle with the filling inside.
- Prepare Baking Dish: Spread a thin layer of the Alfredo sauce evenly on the bottom of a 9×13-inch baking dish. Place the rolled noodles seam-side down in the dish.
- Add Sauce and Cheese: Pour the remaining Alfredo sauce over the rolls and sprinkle with the remaining shredded mozzarella and Parmesan cheese.
- Bake: Loosely cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10-15 minutes until cheese is golden and bubbly.
- Rest and Garnish: Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley on top before serving for color and fresh flavor.
Notes
- Be sure to cook the noodles just until al dente as they will continue to cook in the oven.
- Letting the rolls rest after baking helps the sauce thicken slightly and makes for easier serving.
- You can substitute cooked rotisserie chicken to save time on shredding the chicken yourself.
- Use fresh garlic for the best flavor in the Alfredo sauce.
- If sauce thickens too much while simmering, add a splash of milk or cream to loosen it before assembling.
