Chicken Alfredo Lasagna Rolls (Printable Version)
Creamy chicken and cheese-filled lasagna rolls baked until golden and bubbly.
# Everything You’ll Need:
→ Pasta
01 -
12 sheets lasagna noodles
→ Sauce
02 -
14.5 oz jar Alfredo sauce
→ Protein and Cheese
03 -
2 cups cooked shredded chicken
04 -
1/2 cup grated Parmesan cheese
05 -
1 cup ricotta cheese or cottage cheese
06 -
2 cups shredded mozzarella cheese
→ Seasonings
07 -
1/2 teaspoon Italian seasoning
08 -
1/2 teaspoon garlic salt
# Steps to Cook:
01 -
Set the oven temperature to 375°F and position the oven rack in the upper third.
02 -
Boil lasagna noodles in a large pot according to package instructions until al dente. Drain but do not rinse, then lay noodles flat on parchment paper or foil without overlapping to cool.
03 -
Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
04 -
Combine Parmesan, ricotta (or cottage cheese), 1 cup mozzarella, shredded chicken, Italian seasoning, garlic salt, and half of the Alfredo sauce in a medium bowl. Mix thoroughly.
05 -
Pat noodles dry if damp. Evenly spread the chicken mixture onto each noodle, then roll each noodle tightly. Place roll-ups seam side down in the prepared baking dish.
06 -
Pour remaining Alfredo sauce over the roll-ups and sprinkle the remaining 1 cup of mozzarella on top.
07 -
Bake uncovered for 20 minutes or until bubbly and heated through. Optional: broil for 1-2 minutes to brown the cheese, watching carefully to prevent burning.
# Extra Suggestions:
01 -
For more saucy roll-ups, double the amount of Alfredo sauce used.