Cheesy Chicken Alfredo Lasagna Rolls

$To make Chicken Alfredo Lasagna Rolls, you will need: - 9 lasagna noodles - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 2 cups Alfredo sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients to fit your taste or needs. Use these ideas: - Instead of ricotta, try cottage cheese for a lighter option. - Any cooked chicken works. Use rotisserie chicken for ease. - You can mix different cheeses, like Gouda or cheddar, for a unique flavor. - If you want a lighter sauce, try a low-fat Alfredo or a white sauce. - Fresh herbs can be used instead of Italian seasoning for more flavor. Gather these tools before you start cooking: - A large pot for boiling noodles - A mixing bowl for the filling - A 9x13 inch baking dish to hold the rolls - Aluminum foil to cover the dish while baking - A spatula for spreading sauce and filling - A sharp knife for cutting chicken and herbs These tools will help you create a great meal with ease. Enjoy your cooking and have fun with these Chicken Alfredo Lasagna Rolls! {{ingredient_image_1}} To start, cook the lasagna noodles. Follow the package directions until they are al dente. This usually takes about 8 to 10 minutes. Once done, drain them well. Lay the noodles flat on a clean kitchen towel. This helps them cool and prevents sticking. Now, grab a medium bowl. Add 2 cups of shredded chicken. Next, mix in 1 cup of ricotta cheese. Then, add half of the mozzarella cheese, 1 teaspoon of garlic powder, and 1 teaspoon of Italian seasoning. Don’t forget to add salt and pepper to taste. Mix everything together until it's well combined. This filling is creamy and full of flavor. Take a 9x13 inch baking dish. Spread a thin layer of Alfredo sauce on the bottom. Now, take a lasagna noodle. Spread about 1/4 cup of the chicken and cheese mixture along its length. Roll it up tightly. Place it seam-side down in the baking dish. Repeat this with the rest of the noodles and filling. Once all the rolls are in the dish, pour the remaining Alfredo sauce on top. Sprinkle the rest of the mozzarella cheese and all of the Parmesan cheese over the sauce. Cover the dish with aluminum foil. Bake it at 375°F for 25 minutes. After that, remove the foil and bake for another 15 minutes. The cheese should be bubbly and golden. Let the dish cool for 5 minutes once it’s done. Garnish with chopped fresh parsley before serving. Enjoy the warm, cheesy goodness! To keep your lasagna rolls firm, cook your noodles just right. Follow the package instructions for al dente noodles. This means they should still have a little bite. After cooking, lay them flat on a towel. This helps them dry out a bit. If they are too wet, they can get soggy in the sauce. You can also use less sauce when rolling. Just a thin layer inside each noodle works well. This keeps the filling from leaking out. Layering cheese is key to a great lasagna roll. First, mix your cheeses well. Combine ricotta, half of the mozzarella, and seasonings in a bowl. Spread this mix evenly on each noodle. Next, save some cheese for the top. Add the rest of the mozzarella and all of the Parmesan on the layer of Alfredo sauce. This helps create a nice, crispy crust when you bake it. Remember, more cheese means more gooey goodness! If you have leftover Alfredo sauce, don’t toss it! You can use it in many ways. It makes a great dip for breadsticks or veggies. You can also toss it with cooked pasta for a quick meal. If you want to keep it fresh, store it in an airtight container. It can last in the fridge for about three days. If you freeze it, it can last for a month. Just remember to reheat it slowly to keep it creamy. Pro Tips Perfectly Cooked Noodles: Make sure to cook the lasagna noodles just until al dente. This ensures they won't become mushy when baked with the sauce. Customize Your Filling: Feel free to add vegetables like spinach or mushrooms to the chicken and cheese mixture for added flavor and nutrition. Homemade Alfredo Sauce: If you have the time, consider making your own Alfredo sauce for a fresher and creamier taste. Let it Rest: Allow the lasagna rolls to cool for a few minutes after baking. This helps the cheese set and makes them easier to serve. {{image_2}} You can switch up the cheeses for more flavor. Try using goat cheese for a tangy twist. Cream cheese blends well and adds creaminess too. For a sharper taste, you can use aged cheddar. Mixing different cheeses can make each bite unique and exciting. Want to boost nutrition? Add spinach, mushrooms, or bell peppers to the filling. Chop the veggies finely so they blend well with the chicken. This adds color and flavor. Plus, it makes your dish healthier. You can even sauté the veggies for a richer taste before mixing them in. If you like heat, add red pepper flakes to the filling or sauce. A bit of Cajun seasoning can also give it a fun kick. For a smoky flavor, use smoked paprika. Just a little can transform your dish into something bold and exciting. Adjust the spice to fit your taste, and enjoy the fiery twist! To store leftover lasagna rolls, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to layer them with parchment paper if they stack. This helps prevent sticking. Always cover the container well to keep moisture in. You can freeze lasagna rolls too! Wrap each roll in plastic wrap. Then, place them in a freezer bag. They can stay fresh for up to three months. If you want to freeze the whole dish, cover it with foil. Make sure it is tightly sealed. Label it with the date for easy tracking. Reheating is simple! For best results, use an oven. Preheat it to 350°F (175°C). If frozen, let them thaw overnight in the fridge. Place the lasagna rolls in a baking dish. Add a splash of Alfredo sauce on top to keep them moist. Cover with foil and heat for about 20 minutes. Remove the foil and heat for another 10 minutes. This gives a nice golden finish. Enjoy your tasty comfort food! Yes, you can make Chicken Alfredo Lasagna Rolls ahead of time. Prepare the rolls and place them in the baking dish. Cover the dish tightly with plastic wrap or foil. You can store it in the fridge for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time. This makes dinner easy and quick! If you need a substitute for ricotta cheese, try cottage cheese. Blend it for a smoother texture. You can also use cream cheese as a rich option. Greek yogurt offers a tangy flavor and works well too. Each option changes the taste slightly but keeps the dish creamy. Making homemade Alfredo sauce is simple. You need butter, heavy cream, garlic, and Parmesan cheese. - Ingredients: - 1/2 cup butter - 1 cup heavy cream - 2 cups grated Parmesan cheese - 2 cloves garlic, minced - Salt and pepper to taste 1. Melt the butter in a pan over medium heat. 2. Add minced garlic and cook for 1 minute. 3. Pour in the heavy cream and stir. 4. Add Parmesan cheese and mix until smooth. 5. Season with salt and pepper. This sauce adds a rich and creamy flavor to your rolls! In this post, we covered how to make Chicken Alfredo Lasagna Rolls. You learned about the needed ingredients and helpful substitutes. We discussed essential cooking tools and shared clear step-by-step instructions. I also shared tips to avoid soggy rolls and how to store leftovers. You can even try fun variations by changing up the cheese or adding veggies. These rolls are easy to make and tasty. You now have all you need to create this dish at home. Enjoy making your new favorite meal!$

Cheesy Chicken Alfredo Lasagna Rolls

Delicious lasagna rolls filled with cheesy chicken and smothered in Alfredo sauce.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine Italian

Servings 4

Ingredients

9 noodles lasagna noodles
2 cups cooked chicken, shredded
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
0.5 cup Parmesan cheese, grated
2 cups Alfredo sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
to taste Salt and pepper
for garnish Fresh parsley, chopped

Instructions

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel.
In a medium-sized bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish.
Take a lasagna noodle and spread about 1/4 cup of the chicken and cheese mixture along its length. Roll it up tightly and place it seam-side down in the baking dish. Repeat this process with the remaining noodles and filling.
Once all rolls are placed in the baking dish, pour the remaining Alfredo sauce evenly over the rolls. Sprinkle the remaining mozzarella and all of the Parmesan cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
Once done, allow it to cool for 5 minutes. Garnish with chopped fresh parsley before serving.

Notes

Allow to cool before serving for better slicing.

Keyword Alfredo, cheesy, chicken, lasagna