Chicken Alfredo Lasagna Rolls


10 Lasagna Noodles

3 cups cooked and shredded chicken


Ricotta cheese, 16 oz.


1 teaspoon kosher salt


1 teaspoon Italian spice


1/2 teaspoon powdered onion


1/2 teaspoon powdered garlic


1.5 cup canned Alfredo sauce


2 cups shredded Mozzarella


1 cup shredded Parmesan


A kettle of water should be brought to a boil.
Cook the lasagna noodles according to the package directions until they are al dente.
Drain the water from the pot and lay the noodles out flat. (I recommend using parchment paper for this.)
Preheat the oven to 350 degrees Fahrenheit.
Combine the shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning in a large mixing basin.
On a level surface, spread 3 ounces of the chicken mixture onto each lasagna noodle. Leave a third of the noodle uncooked.
1-2 tablespoons Alfredo sauce on top of the chicken mixture
Starting at the bottom of the noodle, roll it up until it reaches the naked end.

In the bottom of a casserole dish, pour 1/4 cup Alfredo sauce.
In the casserole dish, place each lasagna roll-up.
Over the lasagna roll-ups, pour the remaining Alfredo sauce.
Shredded mozzarella and Parmesan cheese are sprinkled on top.
Bake for 20 minutes with the dish covered in aluminum foil.
Remove the aluminum foil after 20 minutes and bake for another 10 minutes, or until the cheese is melted and bubbling.

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