Description
Simple and forgiving lasagna rolls filled with shredded chicken and creamy Alfredo sauce, baked to perfection.
Ingredients
Scale
- 12 lasagna noodles
- 2 cups cooked chicken, shredded
- 1 cup Alfredo sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, then drain and set aside.
- In a large bowl, combine the cooked chicken, Alfredo sauce, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until even and spreadable.
- Spread a thin layer of Alfredo sauce on the bottom of a baking dish.
- Take each lasagna noodle and spread a generous amount of the chicken and cheese mixture on top. Roll up the noodles and place seam-side down in the baking dish.
- Pour the remaining Alfredo sauce over the lasagna rolls and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.
- Garnish with fresh parsley before serving and allow to rest a few minutes before slicing.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg