Description
Make these Chicken Alfredo Lasagna Roll-Ups for a fun twist on classic comfort food. They are easy to assemble and perfect for a family dinner that tastes homemade.
Ingredients
Scale
- 15 Lasagna noodles
- 2 cups cooked, shredded chicken
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese, plus more for topping
- 1 large egg
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 24 ounces Alfredo sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Cook the lasagna noodles according to package directions until al dente. Drain them and lay them flat on wax paper to cool slightly.
- While noodles cook, mix the shredded chicken, ricotta cheese, 1 cup Parmesan cheese, egg, parsley, salt, and pepper in a medium bowl. This is your filling.
- Spread about 1 cup of Alfredo sauce evenly over the bottom of the prepared baking dish.
- Take one cooked lasagna noodle and spread about 1/4 cup of the chicken filling evenly over its surface.
- Tightly roll up the noodle starting from one end. Place the roll-up seam-side down in the baking dish over the sauce. Repeat with the remaining noodles and filling.
- Pour the remaining Alfredo sauce over the top of the roll-ups.
- Sprinkle the mozzarella cheese and extra Parmesan cheese over the sauce.
- Bake for 25 to 30 minutes, or until the cheese is bubbly and lightly browned. Let stand for 5 minutes before serving.
Notes
- You can use store-bought rotisserie chicken to save time.
- If the filling seems too thick, add one tablespoon of milk to loosen it slightly.
- For extra flavor, add a pinch of nutmeg to the cheese filling mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 roll-ups
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg