Description
A delicious twist on classic lasagna, these chicken alfredo lasagna rolls combine tender chicken, creamy alfredo sauce, and rolled pasta for a flavorful meal.
Ingredients
Scale
- 8 lasagna noodles
- 2 cups cooked chicken, shredded
- 1 1/2 cups alfredo sauce
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1 egg
- 1 tsp garlic powder
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain and lay flat.
- In a bowl, mix ricotta cheese, egg, garlic powder, basil, salt, and pepper.
- Spread ricotta mixture evenly over each noodle.
- Top with shredded chicken and a spoonful of alfredo sauce.
- Roll each noodle tightly and place seam-side down in a baking dish.
- Pour remaining alfredo sauce over the rolls and sprinkle with mozzarella and parmesan cheese.
- Bake for 25 minutes or until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- You can use store-bought alfredo sauce or make your own.
- For extra flavor, add sautéed spinach or mushrooms.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rolls
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
Keywords: chicken alfredo lasagna rolls, pasta, creamy, baked