Description
A delicious twist on classic lasagna, these roll-ups feature tender chicken, creamy Alfredo sauce, and gooey cheese rolled in lasagna noodles for an elegant yet easy-to-make dish.
Ingredients
Scale
For the Crust:
- For the Roll-Ups:
- 12 lasagna noodles
- 2 cups cooked chicken, shredded
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Alfredo Sauce:
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- For Topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- 2. Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean towel.
- 3. In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic powder, basil, salt, and pepper.
- 4. Spread about 2 tablespoons of the chicken mixture evenly over each lasagna noodle. Roll up tightly and place seam-side down in the prepared baking dish.
- 5. For the Alfredo sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant.
- 6. Stir in heavy cream and bring to a simmer. Reduce heat and whisk in Parmesan cheese until melted and smooth. Season with nutmeg, salt, and pepper.
- 7. Pour Alfredo sauce evenly over the roll-ups in the baking dish. Sprinkle with remaining mozzarella and Parmesan cheeses.
- 8. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
- 9. Garnish with fresh parsley before serving.
Notes
For a crispier top, broil for 1-2 minutes after baking. Substitute rotisserie chicken for quick prep. Leftovers keep well refrigerated for 3 days.