Description

Some meals have a way of gathering everyone around the table before they’ve even cooled from the oven, and chicken Alfredo lasagna rolls are one of them. With tender lasagna noodles rolled around creamy chicken and cheese, then blanketed in luscious Alfredo sauce, this dish is both hearty and comforting—a modern twist on classic lasagna that feels special yet easy enough for a weeknight dinner.

Ingredients

Scale

For the Alfredo Sauce:

2 tablespoons butter
2 cloves garlic, minced
1 1/2 cups heavy cream or half-and-half
1 cup grated Parmesan cheese
Salt and pepper to taste
Pinch of nutmeg (optional)

For the Filling:

2 cups cooked chicken, shredded
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
1 teaspoon Italian seasoning
Salt and pepper to taste

Other:

9 lasagna noodles, cooked and drained
1/2 cup shredded mozzarella (for topping)
Chopped parsley, for garnish (optional)

Instructions

1. Cook the noodles:
Boil lasagna noodles according to package instructions until just al dente. Drain and lay them flat on parchment paper or a clean kitchen towel to prevent sticking.

2. Make the Alfredo sauce:
In a saucepan over medium heat, melt butter and sauté garlic for 1 minute. Stir in the cream and let it gently simmer (don’t boil) for 4–5 minutes. Whisk in Parmesan cheese until smooth and creamy. Season with salt, pepper, and nutmeg if using. Remove from heat and set aside.

3. Mix the filling:
In a bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, egg, Italian seasoning, and a pinch of salt and pepper. Mix until everything is evenly combined.

4. Fill and roll the noodles:
Spread about 2–3 tablespoons of the filling evenly over each noodle. Roll them up gently from one end to the other.

5. Assemble the dish:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of Alfredo sauce over the bottom. Arrange the rolls seam-side down in the dish. Pour the remaining Alfredo sauce over the top and sprinkle with extra mozzarella.

6. Bake:
Cover loosely with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes, or until bubbly and lightly golden on top. Let rest for 5 minutes before serving. Garnish with parsley if desired.

Notes

To freeze, assemble the lasagna rolls in a freezer-safe dish, cover tightly with foil, and freeze up to 2 months. Bake from frozen at 375°F for 50–60 minutes, or until heated through.

Nutrition

Calories: 330