Description
Chicken Alfredo Lasagna Rolls are a creamy and comforting Italian-American dish featuring tender shredded chicken and a blend of ricotta, mozzarella, and Parmesan cheeses rolled inside lasagna noodles and baked in a rich homemade Alfredo sauce. This recipe combines the flavors of classic Alfredo pasta with the convenience of individual lasagna rolls, perfect for a cozy family dinner or special occasion.
Ingredients
Scale
Chicken and Cheese Filling
- 2 cups cooked chicken, shredded
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Lasagna
- 12 lasagna noodles
Alfredo Sauce
- 2 cups heavy cream
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Garnish
- ¼ cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna rolls.
- Cook Lasagna Noodles: Boil a large pot of salted water and cook the lasagna noodles according to the package instructions until al dente, typically about 8-10 minutes.
- Drain and Prep Noodles: Drain the noodles carefully and lay them flat on a large sheet of parchment or wax paper to prevent sticking while you prepare the filling and sauce.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat, then add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add Butter: Add the unsalted butter to the skillet with the garlic and stir until it fully melts.
- Make Alfredo Sauce: Pour in the heavy cream and bring to a gentle simmer over medium heat, stirring occasionally to combine.
- Season Sauce: Stir in dried basil, dried oregano, salt, and black pepper, then let the sauce simmer for 5-7 minutes until it thickens slightly.
- Remove Sauce from Heat: Take the skillet off the heat and set the Alfredo sauce aside.
- Mix Filling: In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, and ½ cup grated Parmesan cheese. Stir in the shredded cooked chicken until evenly mixed.
- Fill Noodles: Spread a thin, even layer of the chicken and cheese mixture over each lasagna noodle.
- Roll Noodles: Carefully roll each filled noodle up tightly to enclose the filling inside.
- Prepare Baking Dish: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Arrange Rolls: Place each lasagna roll seam-side down into the prepared baking dish in a single layer.
- Add Sauce: Pour the remaining Alfredo sauce evenly over the top of the arranged lasagna rolls.
- Top with Cheese: Sprinkle the remaining shredded mozzarella and grated Parmesan over the sauced rolls.
- Cover and Bake: Loosely cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Uncover and Finish Baking: Remove the foil and bake for an additional 10-15 minutes until the cheese on top is golden, bubbly, and slightly browned.
- Rest: Remove from the oven and let the lasagna rolls rest for 5 minutes to set before serving.
- Garnish: Sprinkle chopped fresh parsley over the top for a fresh burst of color and flavor.
Notes
- Ensure the lasagna noodles are cooked al dente to prevent them from becoming mushy when baked.
- The Alfredo sauce can be customized with additional herbs like thyme or nutmeg for added flavor.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Shredded rotisserie chicken is a convenient shortcut for this recipe.
- Allow the rolls to rest after baking to make slicing and serving easier and to let the flavors meld.