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### Instructions
1. **Preheat and Prep**
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
2. **Make the Alfredo Sauce**
In a saucepan, melt the butter over medium heat. Add the garlic and sauté until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper, then remove from heat.
3. **Mix the Filling**
In a mixing bowl, combine the shredded chicken, ricotta, mozzarella, Parmesan, egg, salt, and pepper. Mix until fully combined.
4. **Assemble the Rolls**
Lay out your cooked lasagna noodles on a flat surface. Spread a layer of the chicken mixture along each noodle, then roll them up gently.
5. **Layer and Bake**
Pour a thin layer of Alfredo sauce in the bottom of your prepared baking dish. Place each roll seam-side down. Pour the remaining Alfredo sauce over the top, and sprinkle with extra mozzarella and Parmesan cheese.
6. **Bake It Up**
Cover with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until bubbly and golden on top.
7. **Garnish & Serve**
Let cool slightly before serving. Top with fresh chopped parsley for a pop of color and freshness.
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### Serving Tips
– Serve with a crisp green salad and garlic bread for a full Italian-style feast.
– Add spinach or cooked broccoli to the filling for a veggie boost.
– These rolls freeze beautifully — just assemble, cover tightly, and freeze before baking.
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### Final Thoughts
**Chicken Alfredo Lasagna Rolls** are creamy, cheesy, and downright comforting. They’re perfect for a weeknight dinner when you want something a little special without a lot of fuss. Plus, the rolled-up presentation makes them feel like a fun twist on the traditional — and who doesn’t love a good pasta upgrade?
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