Description
Delicious lasagna rolls filled with tender chicken and creamy Alfredo sauce, offering a comforting dining experience.
Ingredients
Scale
- 12 Lasagna Noodles
- 2 cups Cooked Shredded Chicken
- 15 oz Ricotta Cheese
- 1 cup Alfredo Sauce
- 2 cups Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 1/4 cup Fresh Parsley, chopped
- Salt and Pepper to taste
Instructions
- Prepare the Noodles: Boil a large pot of salted water and cook lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface.
- Make the Filling: In a mixing bowl, combine shredded chicken, ricotta cheese, half of the mozzarella, and parmesan cheese. Add parsley, salt, and pepper to taste and mix until fully integrated.
- Assemble the Rolls: Spread a thin layer of Alfredo sauce on the bottom of your baking dish. Take one noodle, place a generous tablespoon of the chicken filling at the edge, then roll it up tightly. Place seam-side down in the baking dish. Repeat this until all noodles are filled and arranged snugly in the dish.
- Add Sauce and Cheese: Once all rolls are arranged, pour the remaining Alfredo sauce evenly on top, covering each roll generously. Sprinkle with the remaining mozzarella and a touch more parmesan for that golden crust.
- Bake to Perfection: Preheat your oven to 375°F (190°C). Bake uncovered for about 25-30 minutes, or until the cheese is bubbly and lightly browned. Let it cool for a few minutes before serving.
Notes
Make ahead by preparing rolls a day in advance. Use an air fryer for a quicker cooking time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg