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Cheesy Chicken Alfredo Lasagna Rolls

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Cheesy chicken Alfredo lasagna rolls combine the best of classic lasagna and creamy Alfredo pasta in a fun, easy-to-serve roll. This comforting dinner is packed with tender chicken, three cheeses, and a homemade Alfredo sauce, making it perfect for family meals or entertaining guests.

Ingredients

Scale
  • 9 lasagna noodles (regular or oven-ready, classic preferred)
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 1/2 cups ricotta cheese (whole milk or part-skim)
  • 1 large egg
  • 1 1/2 cups shredded mozzarella cheese (low-moisture, whole milk preferred)
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups whole milk (or 2%)
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground nutmeg (optional)
  • Salt & pepper to taste (for sauce)
  • 1/2 cup shredded mozzarella cheese (for topping)
  • 1/4 cup grated Parmesan cheese (for topping)
  • Chopped fresh parsley (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or olive oil.
  2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8-10 minutes until al dente. Drain and rinse with cold water. Lay noodles flat on a clean towel.
  3. In a medium saucepan over medium heat, melt butter. Add flour and whisk for 1-2 minutes until bubbly. Gradually whisk in milk and heavy cream. Stir constantly until thickened, about 4-5 minutes. Add Parmesan, garlic, and nutmeg. Season with salt and pepper. Remove from heat.
  4. In a large bowl, combine shredded chicken, ricotta, egg, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
  5. Lay a lasagna noodle flat. Spread about 2 heaping tablespoons of filling evenly over the noodle, leaving 1 inch at the end uncovered. Roll up tightly from the filled end. Place seam-side down in the prepared baking dish. Repeat with remaining noodles and filling.
  6. Pour half the Alfredo sauce over the bottom of the baking dish. Arrange the rolls on top. Spoon the remaining sauce over the rolls. Sprinkle with mozzarella and Parmesan.
  7. Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-12 minutes, or until cheese is bubbly and golden.
  8. Let the lasagna rolls cool for 5-10 minutes before serving. Garnish with chopped parsley if desired.

Notes

For best results, use freshly shredded cheese and homemade Alfredo sauce. Don’t overcook the noodles; they should be just al dente. You can substitute turkey or ham for chicken, or add sautéed spinach or mushrooms for extra veggies. For gluten-free, use GF noodles and flour. Rolls can be assembled ahead and baked later, and leftovers freeze well.

Nutrition

Keywords: chicken Alfredo lasagna rolls, creamy chicken lasagna, easy dinner, comfort food, cheesy pasta, family meal, meal prep, Italian-American

Find it online: https://norasfoods.com/cheesy-chicken-alfredo-lasagna-rolls-easy-creamy-dinner-recipe/