Name: Chicken Alfredo Lasagna Rolls Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 12 lasagna noodles, cooked and cooled; 2 cups cooked chicken, shredded; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 egg, beaten; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/2 cup shredded mozzarella cheese (half for filling); 1 jar (15 oz) Alfredo sauce; 1/2 cup shredded mozzarella cheese (remaining half for topping); Fresh parsley, chopped for garnish

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Introduction

Chicken Alfredo Lasagna Rolls are a creamy, comforting twist on traditional lasagna. These individual rolls combine tender pasta, rich Alfredo sauce, and flavorful chicken for a dish that’s both elegant and easy to prepare.

Two rolled lasagna pasta tubes filled with a creamy white chicken and herb mixture rest side by side on a white plate. Each roll is topped with a layer of melted white cheese that has browned slightly at the edges, creating a golden crust. Small green herb leaves are sprinkled generously on top of the cheese and around the plate. The pasta edges are ruffled and soft-looking, with the filling visible inside through the open ends. The whole is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 lasagna noodles, cooked and cooled
2 cups cooked chicken, shredded
1 jar (15 oz) Alfredo sauce
1 cup ricotta cheese
1 cup mozzarella cheese, shredded (divided)
1/2 cup grated Parmesan cheese
1 egg, beaten
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Fresh parsley, chopped for garnish

Instructions

Step 1: Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Step 2: In a bowl, combine ricotta cheese, half of the shredded mozzarella, grated Parmesan, beaten egg, garlic powder, and Italian seasoning. Mix until well blended.
Step 3: Lay each cooked lasagna noodle flat and spread an even layer of the ricotta mixture over it. Top with shredded chicken, then drizzle with a small amount of Alfredo sauce.
Step 4: Carefully roll each noodle up, starting from one end, and place the rolls seam side down in the prepared baking dish.
Step 5: Pour the remaining Alfredo sauce evenly over the rolls, then sprinkle with the remaining shredded mozzarella cheese.
Step 6: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is melted and golden brown.
Step 7: Remove from the oven and sprinkle with freshly chopped parsley before serving.

Tips & Variations

Use rotisserie chicken for a quick and flavorful option.
For added veggies, mix finely chopped spinach or mushrooms into the ricotta filling.
Substitute Alfredo sauce with homemade white sauce for a fresher taste.
Try using gluten-free lasagna noodles if needed.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also microwave individual portions, covering them to retain moisture.

How to Serve

A close-up view of several rolled pasta layers placed on a white plate with a white marbled texture background, each roll showing three visible layers: the outer layer is a thin, slightly browned pasta with a golden texture, the middle layer is a creamy white sauce with small herbs, and the inner layer contains pieces of light-colored chicken mixed with more creamy sauce. The top of each roll has a browned, cheesy crust with small green herb sprinkles, and finely chopped parsley is scattered around the plate. The rolls are arranged close to each other, showing their round shape and soft, creamy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the rolls ahead of time?

Yes, you can assemble the rolls, cover, and refrigerate them for up to 24 hours before baking. Just increase the baking time slightly to ensure they are heated through.

Can I freeze Chicken Alfredo Lasagna Rolls?

Absolutely. Assemble the rolls and freeze them in an airtight container before baking. When ready to eat, thaw overnight in the refrigerator and bake as directed, adding extra baking time if needed.