Chicken Alfredo Lasagna Rolls

Instructions

1. Preheat oven. Set the oven to 350°F (175°C) and lightly grease a baking dish.
2. Cook lasagna noodles. Boil noodles according to package instructions with a pinch of salt and a splash of oil to prevent sticking. Drain, rinse under cold water, and lay flat on a baking sheet.
3. Prepare Alfredo sauce. In a non-stick pan over low heat, melt butter and add heavy cream. Stir in garlic, garlic powder, Italian seasoning, nutmeg, red pepper flakes, salt, and pepper. Simmer for 5 minutes, stirring constantly until the sauce thickens. Mix in Parmesan cheese until fully incorporated.
4. Spread base sauce. Pour a small layer of Alfredo sauce on the bottom of the prepared baking dish.
5. Prepare filling. In a mixing bowl, combine ricotta, egg, mozzarella, shredded chicken, and half of the remaining Alfredo sauce. Stir until smooth and well blended.
6. Assemble rolls. Spread a portion of the filling along each lasagna noodle, then roll the noodles up tightly. Arrange rolls seam-side down in the baking dish.
7. Top and bake. Pour the remaining Alfredo sauce over the rolls, sprinkle extra mozzarella on top, and cover with foil. Bake for 25–30 minutes, until the cheese is melted and lightly golden.
8. Garnish and serve. Remove foil, sprinkle chopped parsley over the rolls, and serve hot.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 4–6
• Difficulty: Medium

Variations & Substitutions

• Use cooked shrimp or crab instead of chicken for a seafood twist.
• Swap mozzarella with Fontina or provolone for a slightly different cheese flavor.
• Add sautéed spinach or mushrooms into the ricotta filling for extra veggies.
• Use gluten-free lasagna noodles for a gluten-free version.

Serving Suggestions