Chicken Alfredo Lasagna Rolls are a cozy dish filled with creamy alfredo sauce and tender chicken, all wrapped up in soft lasagna noodles. It’s like a warm hug on a plate!
Honestly, who doesn’t love pasta rolled up? I always enjoy making these rolls because they look fancy but are super easy to put together. Perfect for a dinner that impresses!
I love serving them with a side salad or some garlic bread to soak up that extra sauce. Trust me, you won’t want to miss a single bite of this creamy goodness!
Key Ingredients & Substitutions
Lasagna Noodles: Traditional lasagna noodles work best here. If you’re pressed for time, you can use no-boil lasagna sheets, but you may need to adjust cooking times slightly.
Chicken: I usually use rotisserie chicken for convenience. It’s easy to shred and adds great flavor. If you’re looking for a lighter option, you can substitute turkey.
Alfredo Sauce: Store-bought is fine in a pinch, but homemade is richer. If you want a healthier twist, try using a cauliflower alfredo sauce or a low-fat version.
Cheese: Mozzarella is a must for that gooey texture. You can also try provolone or a blend of Italian cheeses for different flavor profiles. For lactose-free diets, look for dairy-free cheese options.
How Do I Make Sure My Lasagna Rolls Don’t Fall Apart?
To keep your lasagna rolls from falling apart, it’s important to handle the noodles with care. Cook them just until al dente, so they’re firm enough to hold the filling without breaking. Here are some tips:
- Lay them flat after cooking to prevent sticking.
- Do not overfill the noodles to ensure they roll easily.
- Roll tightly, but not too tight, so the filling has some room to expand during baking.
Lastly, laying them seam-side down in the baking dish helps them maintain their shape while cooking!
How to Make Chicken Alfredo Lasagna Rolls
Ingredients You’ll Need:
For the Rolls:
- 9 lasagna noodles
- 2 cups cooked chicken breast, shredded or finely chopped
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese, divided
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Salt and pepper, to taste
Time Needed:
This recipe takes about 15-20 minutes to prep and 25-30 minutes to bake. You’ll need about an hour total, including the meal prep and baking time. A quick and tasty way to gather around the table!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil to prevent the rolls from sticking. This will keep everything nice and tidy later on!
2. Cook the Lasagna Noodles:
In a large pot, boil some salted water and cook the lasagna noodles according to the package instructions until they are al dente. After cooking, drain the noodles and carefully lay them flat on a clean kitchen towel to prevent them from sticking together.
3. Sauté the Garlic and Chicken:
While the noodles are cooking, heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute until it’s fragrant. Then, add the shredded chicken, Italian seasoning, salt, and pepper. Stir it all together and heat through for a few minutes before removing it from heat.
4. Mix the Cheesy Filling:
In a large mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, Parmesan cheese, chopped parsley, and half of the Alfredo sauce. Stir until everything is well blended and creamy.
5. Assemble the Rolls:
Spread about ⅓ cup of Alfredo sauce evenly on the bottom of your prepared baking dish. Take a lasagna noodle and lay it flat, then spread about ¼ cup of the chicken and cheese filling evenly over the noodle. Carefully roll it up from one end to the other and place it seam-side down in the baking dish. Repeat this process with the remaining noodles and filling.
6. Top and Bake:
Once all the noodles are rolled and in the dish, pour the rest of the Alfredo sauce over the top of the rolls, making sure they are well covered. Sprinkle the remaining ½ cup of mozzarella cheese on top for that gooey goodness. Now, it’s time to bake! Place the dish in the oven and bake uncovered for 25-30 minutes, or until the cheese becomes bubbly and golden.
7. Serve and Enjoy:
After baking, remove the dish from the oven and let it rest for about 5 minutes. This will help the rolls set up a bit. Garnish with additional chopped parsley before serving. Now, enjoy your deliciously creamy, cheesy Chicken Alfredo Lasagna Rolls!
Can I Use Frozen Chicken for This Recipe?
Absolutely! If you’re using frozen chicken, make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or use a microwave if you’re short on time. Once thawed, shred or chop the chicken as directed in the recipe.
Can I Make This Ahead of Time?
Yes, you can prepare the rolls ahead of time! Assemble them up to the point of baking, cover tightly with foil, and refrigerate for up to 24 hours. When you’re ready to bake, you might need to add an extra 5-10 minutes to the cooking time if baking straight from the fridge.
How Do I Store Leftovers?
To store leftovers, let the rolls cool completely, then place them in an airtight container. They can be stored in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or microwave them until warm.
Can I Use Different Cheeses?
Absolutely! While mozzarella and Parmesan are traditional choices, you can mix in other cheeses like provolone or even a blend of Italian cheeses for different flavors. Just make sure to keep the textures similar for the best results in melting!