YES — Chicken Alfredo Lasagna Rolls 🤍🍝
Creamy, cheesy, cozy, and low-key impressive without being stressful.
Chicken Alfredo Lasagna Rolls
Ingredients
- 9–12 lasagna noodles
- 2 cups cooked chicken, shredded or chopped
- 2 cups Alfredo sauce (homemade or jarred)
- 1½ cups ricotta cheese
- 1½ cups mozzarella, shredded
- ½ cup Parmesan, grated
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & black pepper
- Fresh parsley (optional, but cute)
Instructions
- Cook noodles until just al dente. Drain and lay flat on parchment.
- Mix filling:
Ricotta, 1 cup mozzarella, chicken, garlic, Italian seasoning, salt & pepper. - Assemble rolls:
- Spread 2–3 tbsp filling on each noodle
- Roll up gently and place seam-side down in a greased baking dish
- Sauce it up:
Pour Alfredo sauce over the rolls, making sure they’re well covered. - Top:
Sprinkle remaining mozzarella + Parmesan. - Bake:
- Cover with foil and bake at 375°F (190°C) for 25 minutes
- Uncover and bake 10–15 more minutes until bubbly and lightly golden
- Finish:
Rest 5 minutes. Garnish with parsley. Serve smugly.
Pro Moves (optional but excellent)
- 🌿 Add sautéed spinach or broccoli to the filling
- 🍄 Mushrooms = elite addition
- 🌶️ Red pepper flakes for balance
- 🧄 Garlic bread on the side (obviously)
Make-Ahead Friendly
- Assemble, cover, refrigerate up to 24 hours
- Or freeze unbaked (thaw overnight, then bake)
If you want:
- Homemade Alfredo sauce
- Low-carb or gluten-free version
- Spinach-artichoke twist
Just say the word 😌
