Chicken Alfredo Lasagna Roll Ups

• 12 lasagna sheets, cooked
• 2 cups shredded cooked chicken
• 1 (15 oz) container Alfredo sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 egg, beaten
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt to taste
• Pepper to taste
• 2 tablespoons butter
• 1/4 cup grated Parmesan for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix shredded chicken, Alfredo sauce, mozzarella, 1/2 cup Parmesan, ricotta, beaten egg, garlic powder, Italian seasoning, salt, and pepper.
3. 3 Lay out a lasagna sheet and spoon a generous amount of filling along the length. Roll up tightly.
4. 4 Place seam-side down in a greased 9x13 inch baking dish.
5. 5 Repeat with remaining sheets and filling.
6. 6 Dot the tops with butter and sprinkle with remaining Parmesan.
7. 7 Bake for 30 minutes or until bubbly and golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Measuring cups and spoons

Variations

• Add sautéed mushrooms for a meaty texture.
• Swap chicken for cooked shrimp for a seafood twist.

Substitutions

• Use spinach for a vegetarian option.
• Substitute Alfredo sauce with a homemade white sauce if preferred.

Pairings

• Red wine like a Chianti
• Sparkling water with lemon

Nutrition

Tips

• Use no-boil lasagna sheets to save time.
• For extra creaminess, add a splash of milk to the Alfredo sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a crisp Caesar salad.

FAQ