Ingredients
Scale
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups Alfredo sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread a thin layer of Alfredo sauce on the bottom of a 9×13 inch baking dish.
- Take a cooked lasagna noodle, spoon some of the chicken mixture along one edge, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat with all noodles.
- Once all rolls are in the dish, pour the remaining Alfredo sauce over the top and sprinkle with the remaining mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Enjoy!
Notes
- For a lighter version, you can use low-fat cheese and Alfredo sauce.
- Add spinach or other vegetables to the chicken mixture for extra nutrition.
- This dish can be made ahead of time and refrigerated until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg