Oh yes! Chicken Alfredo Lasagna Roll-Ups are creamy, cheesy, and way easier to serve than a full lasagna. Here’s a solid recipe you can follow:
Ingredients:
- 9 lasagna noodles (regular or no-boil)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Optional: fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven: 375°F (190°C).
- Cook the noodles: If using regular lasagna noodles, boil them according to package instructions. Lay them flat on a clean towel to prevent sticking.
- Mix the filling: In a bowl, combine shredded chicken, ricotta, ½ cup mozzarella, garlic powder, Italian seasoning, and a pinch of salt and pepper.
- Assemble the roll-ups:
- Spread a thin layer of the chicken-ricotta mixture over each lasagna noodle.
- Roll the noodles up tightly from one end to the other.
- Prepare the baking dish: Spread 1 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Place the roll-ups: Arrange the rolled noodles seam-side down in the dish.
- Top with sauce and cheese: Pour the remaining Alfredo sauce over the roll-ups, then sprinkle with remaining mozzarella and Parmesan.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until the cheese is bubbly and slightly golden.
- Garnish and serve: Sprinkle with parsley before serving.
Tips:
- You can add spinach, mushrooms, or broccoli to the filling for extra veggies.
- Make ahead: Assemble the roll-ups, cover tightly, and refrigerate for up to 24 hours before baking.
If you want, I can also give a “super creamy, ultra-cheesy version” with even more gooey goodness that melts in your mouth.
Do you want me to make that version too?
