Description
Delicious and comforting lasagna rolls filled with shredded chicken, ricotta, and topped with a creamy Alfredo sauce.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups ricotta cheese
- 2 cups Alfredo sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- Combine the shredded chicken, ricotta cheese, garlic powder, salt, and pepper in a mixing bowl.
- Spread a thin layer of Alfredo sauce in the bottom of a baking dish.
- Take one lasagna noodle and spread a portion of the chicken mixture on top. Roll it up gently and place it seam-side down in the baking dish.
- Repeat this with the remaining noodles.
- Pour the remaining Alfredo sauce over the rolls.
- Sprinkle with mozzarella and Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Garnish with chopped parsley before serving.
Notes
Allow rolls to cool slightly before serving. Great for leftovers and can be made in advance.
Nutrition
- Serving Size: 1 roll
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg