Description
Easy Chicken Alfredo Lasagna Rolls – creamy, cheesy, and utterly comforting. Perfect for cozy family dinners or impressive meal prep.
Ingredients
Scale
- Base Ingredients:
- 9–12 lasagna noodles (regular, not no-boil)
- 3 cups cooked chicken, shredded or diced
- 15 oz (about 1 ¾ cups) ricotta cheese, whole milk
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 large egg
- 24 oz (about 3 cups) Alfredo sauce, jarred or homemade
- Flavor Boosters:
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried Italian seasoning
- ¼ cup fresh parsley, chopped
- Garnish & Toppings:
- Fresh basil leaves, for serving
- Extra grated Parmesan cheese, for serving
- Optional Extras:
- Pinch of red pepper flakes
- ½ cup fresh spinach, finely chopped (squeezed dry if frozen)
Instructions
- Prep Noodles & Chicken: First things first, get those lasagna noodles boiling according to package directions. You want them al dente, not mushy, because you’ll be rolling them. This is where I always forget to salt the water, but don’t you make my mistake! While they’re doing their thing, shred or dice your cooked chicken. I usually just pull apart a rotisserie chicken right on the cutting board—it’s quick and easy, and honestly, the smell of warm chicken just makes me happy.
- Mix the Cheesy Filling: In a big bowl, combine your ricotta, about half of the mozzarella, half of the Parmesan, that one egg, garlic powder, onion powder, and Italian seasoning. Give it a good stir until everything is nicely combined. I didn’t expect that a simple mix could be so satisfying, but seeing all those cheeses come together? So good. Make sure there are no lumpy bits of ricotta; you want it smooth and ready for spreading. This is the heart of your easy chicken Alfredo lasagna rolls, so make it good!
- Assemble Your Easy Chicken Alfredo Lasagna Rolls: Once the noodles are cooked, drain them and lay them flat on a clean surface—a cutting board works great. Spread a thin, even layer of the cheese mixture over each noodle, leaving a little space at the edges. Then, sprinkle some of your shredded chicken over the cheese. Don’t overload them, or they’ll be hard to roll! Starting from one short end, carefully roll each noodle up tightly. This step can be a little messy, but totally worth it!
- Prepare the Baking Dish: Pour about a cup of your Alfredo sauce into the bottom of a 9×13 inch baking dish; just enough to coat the bottom. This prevents sticking and adds an extra layer of creamy goodness. I once forgot this step, and the bottom of my rolls were a bit dry, which was a real bummer. Arrange your rolled lasagna noodles seam-side down in the dish. Try to fit them snugly, but don’t cram them.
- Sauce and Top: Once all your rolls are in the dish, pour the remaining Alfredo sauce evenly over the top of the rolls. Make sure every roll gets a good coating. Then, sprinkle the rest of your mozzarella and Parmesan cheese over everything. This is where the magic happens, creating that bubbly, golden crust we all adore. I sometimes add a pinch of red pepper flakes here for a little kick, just because I like things with a bit of a zing.
- Bake Until Bubbly: Cover the dish loosely with foil and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden. The kitchen will smell absolutely incredible, trust me! Let the easy chicken Alfredo lasagna rolls rest for about 5-10 minutes before serving. This helps the sauce set and prevents everything from falling apart when you scoop it out.