Creamy Chicken Alfredo Lasagna Rolls
Ingredients:
- 1½ cups Parmigiano Reggiano cheese (or substitute with other types of cheese)
- Salt and pepper to taste
- Pinch of red pepper flakes
- Pinch of nutmeg
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- 1 garlic clove, chopped
- 1½ cups cream
- 2-3 tbsp butter
- 9-10 uncooked lasagna noodles
- 1 egg
- Fresh parsley for garnish
- 2 cups shredded rotisserie chicken (or leftover chicken)
- 1½ cups grated mozzarella cheese
- 1 cup ricotta cheese
Instructions:
- Preheat the oven to 350°F (175°C) and grease a baking dish for the lasagna rolls.
- Cook the lasagna noodles according to package instructions in a pot of boiling water with salt and a little oil. Drain and rinse under cold water or toss with olive oil to prevent sticking. Lay flat on a baking sheet.
- In a non-stick pan, melt butter and add cream over low heat. Stir in Italian seasoning, garlic powder, salt, pepper, chopped garlic, nutmeg, and red chili flakes. Cook for 5 minutes over medium heat, stirring constantly until thickened. Add Parmesan cheese and stir until well combined.
- Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
- In a bowl, combine ricotta cheese, egg, and half of the grated mozzarella cheese. Add half of the remaining Alfredo sauce and mix well.
- Spread the cheese mixture evenly over each lasagna noodle, then add a portion of shredded chicken on top. Roll up the noodles and place seam side down in the baking dish.
- Pour the remaining Alfredo sauce over the rolled lasagna noodles and sprinkle with the remaining mozzarella cheese.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is golden brown and bubbly.
- Garnish with fresh parsley before serving. Enjoy hot and fresh.