Chicken Alfredo Lasagna Rolls

• 8 lasagna noodles, cooked and drained
• 1 lb cooked, shredded chicken breast
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups Alfredo sauce, divided
• 2 cups shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt to taste
• Black pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a bowl, mix ricotta, 1/4 cup Parmesan, egg, garlic powder, oregano, salt, and pepper.
3. 3 Spread a thin layer of Alfredo sauce in a 9x13 inch baking dish.
4. 4 Lay out lasagna noodles. Place a spoonful of ricotta mixture and chicken at one end of each noodle.
5. 5 Roll up each noodle, tucking in the ends, and place seam-side down in the baking dish.
6. 6 Pour remaining Alfredo sauce over rolls.
7. 7 Top with mozzarella and remaining Parmesan.
8. 8 Bake for 35 minutes, until bubbly and golden.
9. 9 Let stand 5 minutes before serving.

Nutrition

Tips

• Use oven mitts to handle the hot baking dish.
• For a make-ahead option, assemble and refrigerate overnight before baking.

Storage

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

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a glass of crisp white wine for a delightful meal.

FAQ