Chicken Alfredo Lasagna Rolls (Print-Friendly Version)
Richly layered with chicken, ricotta, Alfredo sauce, and mozzarella for comforting, creamy pasta rolls.
# What You’ll Need to Make This:
→ Pasta
01 -
12 lasagna noodles
→ Dairy
02 -
2 cups ricotta cheese
03 -
1 cup grated Parmesan cheese
04 -
2 cups shredded mozzarella cheese
→ Protein
05 -
2 cups cooked chicken, shredded
→ Sauce
06 -
3 cups Alfredo sauce
→ Seasonings
07 -
1 teaspoon garlic powder
08 -
1 teaspoon Italian seasoning
09 -
Salt and pepper to taste
→ Garnish
10 -
Fresh parsley, chopped
# How to Prepare:
01 -
Boil lasagna noodles in a large pot of salted water until al dente. Drain completely and lay flat on a clean towel to prevent sticking.
02 -
In a mixing bowl, combine shredded chicken, ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and freshly ground black pepper. Mix thoroughly to integrate.
03 -
Spread 1 cup of Alfredo sauce evenly over the base of a large baking dish. Spoon approximately 60 ml (1/4 cup) of filling onto each lasagna noodle, then carefully roll up and place seam-side down in the prepared dish.
04 -
Pour the remaining Alfredo sauce evenly over the arranged rolls and sprinkle with the remaining 1 cup shredded mozzarella cheese.
05 -
Preheat oven to 190°C (375°F). Cover the baking dish with foil and bake for 25 minutes. Remove foil and continue baking for 15–20 minutes, until the sauce is bubbling and cheese is golden.
06 -
Allow the lasagna rolls to cool slightly. Garnish with freshly chopped parsley before serving.
# Extra Tips:
01 -
Refrigerate leftovers in an airtight container for up to 3 days, or freeze unbaked rolls for up to 3 months.