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Square image of two rolls on plate with garlic bread.
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Chicken Alfredo Lasagna Rolls

A shortcut recipe with amazing flavor, these Chicken Alfredo Lasagna Rolls are a tasty and amazing dinner recipe that you will want to make over and over again.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course, Pasta
Cuisine: American
Servings: 12
Calories: 364kcal
Author: Tornadough Alli

Ingredients

  • 12 lasagna noodles cooked to al dente, drained and patted dry
  • 22- ounce jar alfredo sauce divided
  • 1 cup ricotta cheese
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 2 Tablespoons freshly chopped parsley plus more for garnish
  • 2 cups shredded chicken rotisserie is perfect
  • 2 ½ cups freshly shredded mozzarella cheese divided
  • ½ cup freshly shredded parmesan cheese

Instructions

  • Preheat the oven to 375 degrees F and spray a 9x13-inch baking dish with cooking spray.
  • Add 1 cup of the alfredo sauce to the bottom of the pan and spread evenly.
  • In a large mixing bowl, mix 1 cup of the alfredo sauce, ricotta, egg, salt, pepper, nutmeg, parsley, 1 cup of the mozzarella cheese, parmesan cheese, and chicken until combined.
  • Lay the lasagna noodles on a flat surface, not overlapping.
  • Spoon the mixture on top of the noodles evenly and roll up.
  • Place in the baking dish, seam side down until all rolls are filled and placed in the pan.
  • Spoon the remaining sauce over the top of the rolls followed by the remaining 1 ½ cups mozzarella cheese.
  • Bake, uncovered for about 18-22 minutes until bubbly.
  • Sprinkle with more parsley, if desired and serve warm.

Notes

  1. If you want the top of the cheese to brown a bit you can turn the broiler on at the end for 3-4 minutes, watching carefully. 
  2. You can use a homemade alfredo sauce in place of jarred. You will need about 2 ½-3 cups of sauce. If you make a homemade sauce the sauce will likely separate when reheated so I prefer making it with a jarred sauce.
  3. I prefer to cook my noodles in salted water. Do not overcook the noodles. They will continue to bake in the oven.
  4. Don’t rinse in hot water, just drain and lay on a paper towel and pat dry. If you let them sit clumped together while making the filling they will stick together. 
  5. This can be frozen before or after baking, see above on how to do that.
  6. Make this vegetarian by omitting the chicken and add vegetables instead.
  7. Freshly shredded cheese melts nicer than pre shredded cheese.

Nutrition

Calories: 364kcal | Carbohydrates: 24g | Protein: 21g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 97mg | Sodium: 701mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 222mg | Iron: 1mg