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Chicken Alfredo Lasagna Rolls

A comforting dish of lasagna noodles filled with a creamy chicken and cheese mixture, smothered in Alfredo sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Alfredo Sauce
  • 6 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 4 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for topping
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon black pepper, or to taste
  • pinch nutmeg (optional)
For the Chicken Filling
  • 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 0.5 cup chopped onion
  • 0.5 cup chopped red bell pepper
  • 0.25 cup chopped fresh parsley
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon salt, or to taste
  • 0.25 teaspoon black pepper, or to taste
  • 0.5 cup ricotta cheese
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup shredded mozzarella cheese
For the Lasagna Rolls
  • 12 pieces lasagna noodles
  • 2 cups shredded mozzarella cheese
  • fresh basil leaves for garnish (optional)

Method
 

Prepare the Alfredo Sauce
  1. Melt butter in a large saucepan over medium heat.
  2. Add garlic and sauté for 1-2 minutes until fragrant.
  3. Whisk in flour and cook for 1-2 minutes, stirring constantly.
  4. Gradually pour in the heavy cream, whisking to avoid lumps.
  5. Simmer for about 5-7 minutes until it thickens slightly.
  6. Remove from heat and stir in Parmesan until melted. Season with salt, pepper, and nutmeg (if using). Cover to keep warm.
Prepare the Chicken Filling
  1. Cook chicken, shred it, and set aside.
  2. Heat olive oil in a skillet. Add onion and red bell pepper; sauté for 5-7 minutes.
  3. In a large bowl, mix shredded chicken, sautéed veggies, parsley, Italian seasoning, garlic powder, salt, pepper, ricotta, Parmesan, and mozzarella. Taste and adjust seasonings.
Cook the Lasagna Noodles
  1. Boil salted water; cook noodles according to package (about 8-10 minutes).
  2. Drain and rinse with cold water. Lay flat on a clean surface.
Assemble the Lasagna Rolls
  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish and spread a thin layer of Alfredo sauce on the bottom.
  2. Spread about 1/2 cup of chicken filling over each noodle and roll them up.
  3. Place seam-side down in the prepared baking dish. Repeat until all noodles are filled.
  4. Pour remaining Alfredo sauce over the rolls and sprinkle with mozzarella and Parmesan.
Bake the Lasagna Rolls
  1. Cover with foil and bake for 20 minutes.
  2. Remove foil; bake another 15-20 minutes until cheese is bubbly and golden.
  3. Let rest for 5-10 minutes before serving. Garnish with basil if desired.

Notes

These lasagna rolls can last in the fridge for 3-4 days. They can be frozen for about 3 months. To reheat, pop them in the oven until warmed through. Don’t overcrowd the filling to make rolling easier.