Chicken Alfredo Lasagna Roll Ups
These Chicken Alfredo Lasagna Roll Ups are creamy, cheesy, and packed with shredded chicken for a comforting dinner everyone will love!
Servings: 6 servings
Ingredients
- 9 pieces lasagna noodles cooked until al dente
- 2 cups cooked chicken shredded
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups Alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste salt
- to taste black pepper
- for garnish chopped parsley
Instructions
- Bring a large pot of salted water to a boil and cook the 9 lasagna noodles according to package instructions until al dente. Drain and lay flat on parchment paper or a clean towel.
- In a large mixing bowl, combine shredded chicken, ricotta cheese, 1 cup shredded mozzarella, ½ cup grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir until evenly mixed.
- Spread about ⅓ cup of the chicken and cheese mixture evenly over each cooked lasagna noodle, leaving a small border. Roll each noodle up tightly but gently.
- Spoon a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish. Place each roll up seam side down in the dish. Pour remaining Alfredo sauce over the top and sprinkle with remaining mozzarella and Parmesan cheeses.
- Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and golden. Let rest 5 minutes before serving.
- Sprinkle chopped parsley over the top for garnish. Serve warm with a side salad or garlic bread.
Equipment
- Large pot
- Mixing bowl
- Baking dish (9x13 inch)
- Spoon or small spatula
- Aluminum foil
Notes
- Use store-bought Alfredo sauce for a quick prep or make your own for fresher flavor.
- Freeze leftovers wrapped tightly for up to 2 months; thaw overnight in fridge before reheating.
- Swap chicken for turkey or lentils for a vegetarian version.
