Description
Delicious chicken Alfredo lasagna roll-ups, perfect for any dinner!
Ingredients
Scale
- 8 lasagna noodles
- 15 ounce jar garlic alfredo sauce (divided use)
- 3 cups shredded mozzarella cheese (divided use, see notes below)
- 1 cup grated Parmesan cheese (can use freshly grated or green bottle)
- 1 cup ricotta cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups shredded cooked chicken (I used a rotisserie chicken)
- 1 Tablespoon chopped fresh parsley (or dried parsley, optional)
Instructions
- Preheat the oven to 375° F.
- Cook 8 lasagna noodles according to the package directions (cooking about 2 minutes less than on the package directions).
- Drizzle a little olive oil over the noodles after draining to prevent them from sticking together.
- Add ¼ cup garlic alfredo sauce to the bottom of a 9×13-inch baking dish. Set aside.
- To a bowl, add ¾ cup alfredo sauce, 2 cups shredded mozzarella cheese, 1 cup grated Parmesan cheese, 1 cup ricotta cheese, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Mix until combined.
- Add 2 cups shredded cooked chicken to the bowl and mix until everything is incorporated.
- Lay out a cooked lasagna noodle onto a clean work surface.
- Transfer 1/2 cup of the chicken mixture to the lasagna noodle.
- Roll up the lasagna noodle and transfer to the baking dish seam-side down. Continue with remaining rollups.
- Pour the remaining alfredo sauce evenly on top of the rollups then sprinkle remaining one cup shredded mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 20 minutes. Take the foil off and bake for another 10 minutes, or until the cheese is hot and bubbly.
- NOTE: You can stick it under the broiler or a minute or two to get a golden brown top. Do not do this if you are not comfortable with broiling so you don’t burn it. You cannot leave anything alone in the oven while broiling. You have to watch it the entire time or it can burn very fast. You want it under there just long enough to get a little golden brown color on top.
- Optional: Sprinkle the top with 1 Tablespoon chopped fresh parsley (or dried parsley.) Then serve!
Notes
- This recipe is perfect for using leftover rotisserie chicken.
- If you prefer a vegetarian option, you can omit the chicken and add more vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 roll-ups
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg