Easy Chicken Alfredo Lasagna Rolls: Simple Comfort Meal (Print Version)
Whip up these Easy Chicken Alfredo Lasagna Rolls for a comforting, quick dinner. Creamy, cheesy, and so satisfying!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Dairy, Gluten, Chicken
# Ingredients:
→ The Pasta & Poultry
01 -
8-10 lasagna noodles, cooked al dente
02 -
2 cups cooked chicken, shredded
→ Creamy Alfredo Base
03 -
24 oz jarred Alfredo sauce (or homemade)
04 -
4 cloves garlic, minced
05 -
5 oz fresh baby spinach
→ Cheesy Layers & Flavor Boosters
06 -
15 oz ricotta cheese, full-fat
07 -
2 cups shredded mozzarella cheese, divided
08 -
1/2 cup grated Parmesan cheese, divided
09 -
1 tsp Italian seasoning
10 -
Salt and black pepper, to taste
# Instructions:
01 -
First things first, boil those lasagna noodles according to package directions. You want them al dente, maybe even slightly undercooked, because they’ll finish baking in the oven. This is where I always forget to salt the water, but don't you dare! A generous pinch makes a difference. Once they're done, drain them and lay them flat on parchment paper or a clean kitchen towel so they don't stick together. Trust me, peeling apart stuck noodles is a frustration you don't need, I've been there.
02 -
While your pasta is doing its thing, let's get that creamy ricotta filling going. In a big bowl, combine your ricotta cheese, about half of the mozzarella, a good portion of the Parmesan, that minced garlic, and the Italian seasoning. Give it a good stir until everything is nicely combined. This is the heart of our rolls, so make sure it's seasoned well! I often sneak a little taste here to adjust the salt and pepper. Don't be shy with the seasonings!
03 -
Now, let's bring in the Alfredo and chicken. In another bowl, or even straight into your hot pan after warming it up, combine your Alfredo sauce and the shredded cooked chicken. If you're using fresh spinach, stir that in here too; it'll wilt down beautifully with the warmth. Make sure the chicken is evenly coated in that luscious sauce. This mixture is going to be tucked inside our rolls, creating that irresistible creamy center. The aroma right now? Oh, it's just heavenly!
04 -
Time for the fun part! Lay out a cooked lasagna noodle on a clean surface. Spread a thin, even layer of the ricotta mixture over the entire noodle. Then, spoon a line of the chicken Alfredo mixture down one end of the noodle. Carefully, but firmly, roll the noodle up tightly from that end. This is where a little patience comes in handy; sometimes they want to unroll, but just keep at it! Place each rolled noodle seam-side down into a prepared baking dish. I usually use a 9x13 inch dish for about 8-10 rolls.
05 -
Once all your rolls are nestled in the baking dish, it's time for the grand finale before the oven. Pour any remaining Alfredo sauce evenly over the rolls. Don't be stingy, we want every inch coated in creamy goodness! Then, sprinkle the remaining mozzarella and Parmesan cheese generously over the top. This is where we get that beautiful golden, bubbly crust. I sometimes add an extra sprinkle of Italian seasoning here, just for good measure and a little extra fragrance.
06 -
Finally, pop that dish into your preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top. You want to see those edges getting a little crispy and the sauce simmering. The whole kitchen will smell incredible, trust me! Let it rest for a few minutes before serving; it helps the rolls hold their shape and prevents burnt tongues. Garnish with fresh parsley if you're feeling fancy, and enjoy your delicious Easy Chicken Alfredo Lasagna Rolls!
# Notes:
01 -
Don't overcook your lasagna noodles! They need to be flexible for rolling, but not mushy. Al dente is key.
02 -
If your Alfredo sauce seems too thick, a splash of pasta water or milk can thin it out. I learned this the hard way with a clumpy sauce once!
03 -
Always taste your ricotta mixture before spreading. Adjust salt, pepper, or garlic; it's easier to fix it now than later!
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large pot
03 -
large mixing bowls
04 -
whisk
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g