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–+ servings

Cheesy Chicken Alfredo Lasagna Rolls

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A comforting dish featuring melted cheese, tender chicken, and creamy Alfredo sauce wrapped in homemade lasagna noodles, perfect for weeknight dinners or special gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the rolls
  • 12 pieces Lasagna Noodles Traditional or no-boil noodles; if no-boil, adjust sauce quantity.
  • 2 cups Cooked Chicken Shredded or chopped; rotisserie chicken works great.
  • 2 cups Alfredo Sauce Store-bought or homemade.
  • 1 cup Ricotta Cheese Can substitute cottage cheese for lower fat.
  • 2 cups Mozzarella Cheese Shredded; can swap with Gouda or provolone.
  • 1/2 cup Parmesan Cheese For topping before baking.
  • 1 cup Spinach Optional; for extra nutrition.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a large pot, cook lasagna noodles according to the package instructions until al dente. Drain and lay flat on parchment paper to cool slightly.
  3. In a mixing bowl, combine shredded chicken, ricotta cheese, half of the mozzarella, half of the Parmesan, and some salt and pepper. If using spinach, mix it in now.
  4. Spread a thin layer of Alfredo sauce on the bottom of the greased baking dish.
Assembling
  1. Take a lasagna noodle and spoon about a quarter cup of the chicken mixture onto one end, then roll it tightly.
  2. Place seam-side down in the baking dish. Repeat until all noodles are filled and rolled, arranging them side by side.
Baking
  1. Pour the remaining Alfredo sauce over the rolls and sprinkle the remaining mozzarella and Parmesan cheese on top.
  2. Bake for 25-30 minutes until bubbly and golden brown.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 22gSaturated Fat: 12gSodium: 700mgFiber: 2gSugar: 3g

Notes

These rolls are best served fresh and pair well with a green salad and garlic bread. You can prepare them ahead of time and refrigerate before baking. For reheating, cover with foil and bake to maintain moisture.

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