Decadent Lasagna Rolls
These Decadent Lasagna Rolls are a comforting blend of creamy Alfredo, tender shredded chicken, and three cheeses, perfect for a weeknight meal or potluck.
Ingredients
Lasagna Ingredients
- 9 pieces lasagna noodles
- 2 cups cooked chicken, shredded Rotisserie chicken works great
- 1 cup Alfredo sauce Store-bought or homemade
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded Reserve half for topping
- 1/2 cup parmesan cheese, grated
- 1 piece egg Helps bind the filling
- to taste salt and pepper
- for garnish fresh parsley
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat to cool so they don’t stick.
- In a medium bowl, combine the shredded chicken, Alfredo sauce, ricotta, half the mozzarella, parmesan, egg, and a pinch each of salt and pepper. Stir until evenly mixed.
- Spread a thin, even layer of the chicken mixture along each noodle, leaving a small border at the edges.
- Starting from one end, roll each noodle tightly and place seam-side down in a single layer in a baking dish.
- Pour the remaining Alfredo sauce over the rolls, then sprinkle the remaining mozzarella across the top.
- Cover the dish with foil and bake for 25 minutes to heat through and let flavors meld.
- Remove the foil and bake for another 15 minutes until the sauce is bubbly and the cheese is golden.
- Let the rolls rest for 5 minutes, then garnish with chopped fresh parsley and serve.
Notes
Use gluten-free lasagna sheets if needed; swap ricotta for cottage cheese or try a light Alfredo for lower calories. For a tomato-forward version, substitute marinara for the Alfredo. Don’t overcook the noodles and aim for al dente. Assemble the rolls ahead of time and refrigerate for up to 24 hours before baking.