Description
A twist on classic lasagna with creamy Alfredo sauce and chicken rolled into lasagna noodles for individual servings.
Ingredients
Scale
- 8 lasagna noodles, cooked
- 2 cups cooked chicken, shredded
- 1 1/2 cups Alfredo sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix ricotta, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Spread the ricotta mixture evenly on each lasagna noodle.
- Top with shredded chicken and a drizzle of Alfredo sauce.
- Roll up each noodle tightly and place seam-side down in a baking dish.
- Pour remaining Alfredo sauce over the rolls and sprinkle with mozzarella.
- Bake for 25-30 minutes until cheese is bubbly and golden.
Notes
- Use leftover rotisserie chicken for convenience.
- Add spinach for extra greens.
- Let rolls cool slightly before serving to hold their shape.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Chicken Alfredo Lasagna Rolls, Italian pasta, easy dinner recipe