Description
Enjoy a comforting and cheesy family favorite with this Cheesy Chicken Alfredo Lasagna Rolls Recipe. Perfect for busy weeknights, these creamy, savory lasagna roll-ups combine tender chicken, rich Alfredo sauce, and melted cheese for a delicious, easy-to-make dinner that everyone will love.
Ingredients
Scale
- 12 no-boil lasagna noodles
- 2 cups cooked, shredded chicken (rotisserie or leftovers)
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese or cottage cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Shred cooked chicken if necessary. Heat olive oil in a skillet, sauté garlic until fragrant, then add shredded chicken, salt, pepper, and Alfredo sauce. Mix well.
- Cook no-boil lasagna noodles until al dente, drain, and lay flat on a towel. Spread ricotta cheese on each noodle, add chicken Alfredo mixture, then roll up and place seam-side down in a greased baking dish.
- Pour remaining Alfredo sauce over the rolls. Top with shredded mozzarella and Parmesan cheeses. Cover with foil.
- Bake for 25 minutes covered, then remove foil and bake an additional 10 minutes until bubbly and golden. Garnish with chopped parsley before serving.
Notes
- Can be assembled in advance; refrigerate before baking and add extra baking time if cold from fridge.
- Use pre-cooked shredded chicken and store-bought Alfredo sauce for quicker prep.
- Optionally add spinach or mushrooms inside the rolls for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 410 kcal Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg