Chicken Alfredo Lasagna Rolls (Printable Version)
Shredded chicken combined with Alfredo and cheeses, rolled in noodles and baked until golden and bubbly.
# Ingredients:
→ Pasta
01 -
Classic dried lasagna noodles, cooked al dente
→ Filling
02 -
Cooked shredded rotisserie chicken
03 -
Grated Parmesan cheese (Parmigiano Reggiano preferred)
04 -
Ricotta cheese (whole milk variety) or cottage cheese
05 -
Shredded mozzarella cheese
06 -
Italian seasoning, dried herbs blend
07 -
Garlic salt
→ Sauce
08 -
Alfredo sauce, creamy and rich (store-bought or homemade)
# Steps:
01 -
Preheat the oven to 190°C and position the oven rack in the upper third. Lightly grease a 23 x 33 cm baking dish with olive oil or nonstick spray for easy cleaning.
02 -
Bring a large pot of salted water to a boil. Cook the lasagna noodles until just al dente, firm yet pliable. Drain without rinsing and pat dry with paper towels. Arrange noodles flat, side by side, to prevent sticking.
03 -
Combine shredded chicken, Parmesan cheese, ricotta (or cottage) cheese, one cup of shredded mozzarella, Italian seasoning, garlic salt, and half of the Alfredo sauce in a medium bowl. Mix thoroughly to achieve a smooth, cohesive filling.
04 -
Spread an even layer of filling over each noodle, covering edge to edge but leaving a small margin at the ends to prevent spillage. Roll each noodle tightly from one end and place seam side down in the prepared baking dish in a single layer.
05 -
Spoon the remaining Alfredo sauce evenly over the rolled noodles. Sprinkle the remaining shredded mozzarella cheese on top to create a bubbly crust during baking.
06 -
Bake uncovered for approximately 20 minutes, until the sauce is bubbling and the cheese melts and begins to brown. For a golden, crispier top, place under the broiler for 1-2 minutes, watching closely to avoid burning.
# Notes:
01 -
Use parchment or foil to prevent noodles from sticking while cooling before rolling. Grate fresh mozzarella for optimal melt and texture. Let the rolls rest for five minutes after baking to maintain their shape when slicing.
02 -
Leftover rolls can be refrigerated in an airtight container for up to three days. For freezing, prepare and roll without baking. Wrap tightly and thaw in the refrigerator before baking as instructed.