“Chicken Alfredo Stuffed Lasagna Rolls”

Creamy Chicken Alfredo Lasagna Rolls

These comforting, cheese-packed lasagna rolls are filled with tender shredded chicken, creamy ricotta, and melty mozzarella, all blanketed in a silky homemade Alfredo sauce.

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Ingredients

For the Filling and Sauce

• Parmigiano Reggiano – 1 ½ cups
• Salt and black pepper – to taste
• Red pepper flakes – a pinch
• Nutmeg – a pinch
• Italian seasoning – ½ tsp
• Garlic powder – ½ tsp
• Fresh garlic, minced – 1 clove
• Heavy cream – 1 ½ cups
• Butter – 2–3 tbsp
• Egg – 1
• Shredded rotisserie chicken – 2 cups
• Mozzarella cheese, shredded – 1 ½ cups
• Ricotta cheese – 1 cup
• Fresh parsley – for garnish

For the Noodles

• Uncooked lasagna noodles – 9–10

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Instructions

Step 1: Preheat

Heat the oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with oil or nonstick spray.

Step 2: Cook the Noodles

Boil the lasagna noodles in salted water with a bit of oil until they’re just tender. Drain them, rinse with cold water or coat with a little olive oil to keep them from sticking, and lay them flat on wax paper or a baking sheet.

Step 3: Make the Alfredo Sauce

Melt the butter in a nonstick pan over low heat. Stir in the heavy cream, then add Italian seasoning, garlic powder, minced garlic, salt, pepper, nutmeg, and red pepper flakes. Let it simmer for about 5 minutes, stirring until it thickens. Add 1 ½ cups of Parmigiano Reggiano and stir until smooth. Reserve ½ cup of this sauce for the bottom of the baking dish.

Step 4: Prep the Dish

Spread the ½ cup of reserved Alfredo sauce across the bottom of the baking dish.

Step 5: Make the Filling

In a mixing bowl, combine the ricotta, egg, shredded chicken, and half of the remaining Alfredo sauce. Stir until well incorporated. Keep the last portion of sauce for topping the rolls.

Step 6: Assemble

Evenly spread the chicken-ricotta mixture over each noodle, leaving a small edge uncovered. Roll each one up snugly and arrange them seam-side down in the baking dish.

Step 7: Top With Sauce and Cheese

Pour the last of the Alfredo sauce over the rolls, then sprinkle the shredded mozzarella across the top.

Step 8: Bake

Cover the dish with foil and bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.

Step 9: Finish and Serve

Garnish with fresh parsley before serving. Enjoy them warm and cheesy!