Chicken Alfredo Lasagna Rolls
This unique twist on traditional lasagna features tender lasagna noodles rolled around a creamy ricotta and chicken filling, all smothered in a luscious homemade Alfredo sauce. With layers of cheesy goodness and aromatic herbs, this dish is sure to become a favorite at your dinner table
Ingredients
- For the Alfredo Sauce:
- 56 grams 1/4 cup butter, cubed
- 355 milliliters 1 1/2 cups heavy cream
- 1 clove garlic minced
- 2.5 milliliters 1/2 teaspoon garlic powder
- 2.5 milliliters 1/2 teaspoon Italian seasoning
- 1.25 milliliters 1/4 teaspoon Kosher salt
- 1.25 milliliters 1/4 teaspoon pepper
- Pinch of nutmeg
- Pinch of crushed red pepper flakes
- 170 grams 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- For the Lasagna Rolls:
- 9 uncooked lasagna noodles
- 240 grams 1 cup ricotta cheese
- 1 large egg
- 170 grams 1 1/2 cups shredded mozzarella cheese, divided
- 454 grams 2 cups cooked, shredded rotisserie chicken
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- In a large pot of salted boiling water, cook the lasagna noodles until al dente according to package instructions. Drain and drizzle with olive oil to prevent sticking.
- In a saucepan, melt the butter over medium-low heat. Stir in the heavy cream, minced garlic, garlic powder, Italian seasoning, salt, pepper, nutmeg, and crushed red pepper flakes. Bring to a gentle simmer and cook for 3-4 minutes, whisking constantly, until slightly thickened.
- Stir in the grated Parmigiano-Reggiano cheese until melted and the sauce is smooth. Remove from heat and set aside.
- In a large bowl, combine the ricotta cheese, egg, and 1 cup of shredded mozzarella cheese. Fold in the cooked, shredded chicken and 1/4 cup of the prepared Alfredo sauce until well combined.
- Spread 1/2 cup of the Alfredo sauce onto the bottom of the prepared baking dish.
- Lay out the cooked lasagna noodles on a flat surface. Spread about 1/3 cup of the chicken and cheese mixture evenly along each noodle. Roll up the noodles tightly and place them seam side down in the baking dish.
- Pour the remaining Alfredo sauce over the top of the lasagna rolls, spreading it out evenly. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.
- Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh chopped parsley before serving.
