Chicken Alfredo Lasagna Rolls

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Chicken Alfredo Lasagna Rolls

These Chicken Alfredo Lasagna Rolls are creamy, cheesy, and so delicious, made with homemade Alfredo sauce, cooked chicken, and three different types of cheese. It's a great make-ahead meal that's pure comfort food.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Keyword: Chicken Alfredo, lasagna recipe, Lasagna rolls

Servings: rolls

Ingredients

For the Alfredo Sauce

¼ cup butter salted or unsalted, cut into large cubes
1½ cups heavy cream
1 clove garlic minced
½ tsp garlic powder
½ tsp Italian Seasoning or homemade
¼ tsp kosher salt (not table salt)
¼ tsp pepper
pinch of nutmeg
pinch of crushed red pepper flakes
1½ cups freshly grated Parmigiano-Reggiano cheese

For the Lasagna Rolls

9 uncooked/dry lasagna noodles
1 cup ricotta cheese
1 large egg
1½ cups shredded mozzarella divided
2 cups cooked, shredded rotisserie chicken
fresh chopped parsley for garnish

Instructions

Preheat oven to 350°F. Coat a 9x13-inch baking dish with cooking spray; set aside
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.)
Make the Alfredo sauce:
Add the butter and cream to a large nonstick sauté pan over medium-low heat; whisk until butter has melted.
Add in the minced garlic, garlic powder, Italian seasoning, salt, pepper, the nutmeg and crushed red pepper flakes; whisk until combined and smooth.
Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
Stir in the Parmesan cheese just until melted and the sauce is smooth. Take off the heat.
Make the Filling
In a large bowl, stir together the ricotta, egg, and 1 cup of mozzarella until combined. Fold in the chicken and ¼ cup of the Alfredo sauce until combined.
Assemble
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.
Spread ½ cup of the Alfredo sauce on the bottom of the prepared baking dish.
Arrange rolls, seam side down, in the baking dish. Top with remaining 1 cup of Alfredo sauce, and remaining ½ cup mozzarella cheese.
Cover loosely with foil and bake for about 25 minutes or until cheese has melted and the inside is warmed through.
Sprinkle with some fresh chopped parsley, serve and enjoy!

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