Chicken Alfredo Lasagna Rolls
- 🍗 2 cups cooked chicken, shredded
- 🧀 1 cup ricotta cheese
- 🧀 1 cup shredded mozzarella cheese
- 🧀 1/2 cup grated Parmesan cheese
- 🥚 1 large egg
- 🧄 2 cloves garlic, minced
- 🌿 1 teaspoon Italian seasoning
- 🧂 Salt and freshly ground black pepper, to taste
- 🧈 2 tablespoons unsalted butter
- 🧄 2 cloves garlic, minced
- 🥛 1 1/2 cups heavy cream
- 🧀 1 cup grated Parmesan cheese
- 🧂 Salt and freshly ground black pepper, to taste
- 🍂 Pinch of nutmeg (optional)
- 🍝 12 lasagna noodles
- 🧀 1 cup shredded mozzarella cheese (for topping)
- 🌿 Fresh parsley
Ingredients:
• For the Filling:
o 2 cups cooked chicken, shredded
o 1 cup ricotta cheese
o 1 cup shredded mozzarella cheese
o 1/2 cup grated Parmesan cheese
o 1 large egg
o 2 cloves garlic, minced
o 1 teaspoon Italian seasoning
o Salt and freshly ground black pepper, to taste
• For the Alfredo Sauce:
o 2 tablespoons unsalted butter
o 2 cloves garlic, minced
o 1 1/2 cups heavy cream
o 1 cup grated Parmesan cheese
o Salt and freshly ground black pepper, to taste
o Pinch of nutmeg (optional)
• For Assembly:
o 12 lasagna noodles
o 1 cup shredded mozzarella cheese (for topping)
o Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Lasagna Noodles:
o Bring a large pot of salted water to a boil.
o Add the lasagna noodles and cook until al dente, according to package instructions.
o Drain and lay the noodles flat on a baking sheet to prevent sticking.
2. Prepare the Filling:
o In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper.
o Mix until all ingredients are well incorporated.
3. Make the Alfredo Sauce:
o In a saucepan over medium heat, melt the butter.
o Add the minced garlic and sauté until fragrant, about 1 minute.
o Pour in the heavy cream and bring to a gentle simmer.
o Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
o Season with salt, pepper, and a pinch of nutmeg, if using.
o Remove from heat and set aside.
4. Assemble the Lasagna Rolls:
o Preheat the oven to 375°F (190°C).
o Spread a thin layer of the Alfredo sauce on the bottom of a 9x13-inch baking dish.
o Lay a lasagna noodle flat and spread a portion of the chicken filling evenly over it.
o Roll the noodle up and place it seam-side down in the prepared baking dish.
o Repeat with the remaining noodles and filling.
5. Top and Bake:
o Pour the remaining Alfredo sauce over the lasagna rolls.
o Sprinkle the shredded mozzarella cheese evenly on top.
o Cover the dish with aluminum foil and bake for 20 minutes.
o Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve:
o Garnish with chopped fresh parsley.
o Serve warm with a side salad or garlic bread.
Additional Tips:
• Chicken Preparation: For added flavor, use rotisserie chicken or season and bake chicken breasts before shredding.
• Sauce Consistency: If the Alfredo sauce is too thick, thin it with a splash of milk. If it's too thin, let it simmer a bit longer to thicken.
• Make-Ahead Option: Assemble the lasagna rolls ahead of time, cover, and refrigerate. When ready to bake, add an extra 10 minutes to the covered baking time.
Enjoy your Chicken Alfredo Lasagna Rolls!
Jenna Denise Site
Chicken Alfredo Lasagna Rolls
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