Creamy Chicken Alfredo Lasagna Rolls






Creamy Chicken Alfredo Lasagna Rolls

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:

  1. Preheat the oven to 350°F (175°C) and grease a baking dish for the lasagna rolls.
  2. 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.
  3. 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.
  4. Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  5. In a bowl, combine ricotta cheese, egg, and half of the grated mozzarella cheese. Add half of the remaining Alfredo sauce and mix well.
  6. 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.
  7. Pour the remaining Alfredo sauce over the rolled lasagna noodles and sprinkle with the remaining mozzarella cheese.
  8. Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is golden brown and bubbly.
  9. Garnish with fresh parsley before serving. Enjoy hot and fresh.


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