Description
This Chicken Alfredo Lasagna is a creamy, comforting dish that combines tender shredded chicken, rich Alfredo sauce, and a blend of cheeses rolled inside lasagna noodles. Baked to perfection, it’s a delicious twist on classic lasagna that’s perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Rolls
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 1 1/2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Topping
- 2 cups Alfredo sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Preheat and cook noodles: Preheat your oven to 350°F (175°C). Cook the lasagna noodles according to package instructions until al dente, then drain and set aside to cool slightly.
- Prepare the filling: In a mixing bowl, combine shredded cooked chicken, ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, garlic powder, Italian seasoning, and salt and pepper. Mix thoroughly until well combined.
- Assemble rolls: Spread an even layer of the chicken and cheese mixture onto each lasagna noodle. Carefully roll up each noodle, and place them seam side down in a greased baking dish.
- Add sauce and cheese topping: Pour the Alfredo sauce evenly over the lasagna rolls. Sprinkle the remaining shredded mozzarella and Parmesan cheese over the top.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes, allowing the flavors to meld and the cheese to melt.
- Bake uncovered and garnish: Remove the foil and bake for an additional 10 minutes to brown the cheese topping slightly. Once done, garnish with fresh parsley before serving.
Notes
- For an extra creamy texture, use freshly made Alfredo sauce or a high-quality store-bought brand.
- You can substitute cooked shredded turkey in place of chicken for a different flavor.
- If desired, add a handful of spinach or sautéed mushrooms in the filling for added nutrition and flavor.
- Let the lasagna rolls rest for 5 minutes after baking for easier slicing and serving.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
