Creamy Chicken Alfredo Lasagna Rolls with Fresh Spinach

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### 🥄 How to Make It:

**1. Cook the noodles.**
Boil lasagna noodles until just al dente, then lay them flat on a sheet of parchment paper or lightly greased surface to cool.

**2. Make the Alfredo sauce.**
In a saucepan, melt butter, whisk in flour to create a roux, then slowly add milk while whisking. Let it thicken, then stir in parmesan cheese, salt, pepper, and a pinch of nutmeg.

**3. Make the filling.**
In a large bowl, mix shredded chicken, ricotta, spinach, mozzarella, parmesan, and seasonings.

**4. Roll it up!**
Spread a spoonful of filling onto each noodle, roll tightly, and place seam-side down in a greased baking dish.

**5. Pour, top, and bake.**
Pour Alfredo sauce over the rolls, sprinkle with extra mozzarella or parmesan, and bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.

**6. Serve with love.**
Garnish with parsley or a sprinkle of red pepper flakes if you like a kick!

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### 🍴 Serving Ideas:

– Pair with a crisp green salad and garlic bread
– Add roasted veggies on the side for a full meal
– Serve with a glass of white wine for a cozy night in

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### 🧊 Make-Ahead & Storage Tips:

– Assemble ahead and refrigerate for up to 2 days before baking
– Freeze unbaked rolls individually, then bake straight from frozen (just add 10–15 extra minutes)
– Store leftovers in the fridge for up to 4 days—they reheat beautifully!

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### ✨ Final Thoughts:

These **Creamy Chicken Alfredo Lasagna Rolls with Fresh Spinach** are the kind of dish that makes you feel like a kitchen rockstar—with minimal stress. They’re beautiful to serve, easy to customize, and 100% comforting. Whether it’s a busy weeknight or a slow Sunday dinner, these rolls are guaranteed to steal the show.

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Want a printable version or step-by-step video breakdown? I’d be happy to help with that too!