Cheesy Chicken Alfredo Lasagna Rolls
A delightful twist on traditional lasagna, featuring tender chicken and creamy Alfredo sauce rolled into whimsical lasagna noodles. Perfect for family dinners or potlucks.
Ingredients
Main Ingredients
- 12 oz Lasagna noodles
- 2 cups Cooked chicken, shredded
- 1 cup Alfredo sauce Divided
- 1 cup Mozzarella cheese, shredded For topping
- 0.5 cup Parmesan cheese, grated For topping
- 1 cup Spinach Optional
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions and set them aside.
- In a mixing bowl, combine the shredded chicken, spinach (if you’re using it), and half of the Alfredo sauce.
- Lay a lasagna noodle flat and spread a spoonful of the chicken mixture over it. Roll the noodle up and place it seam-side down in a baking dish. Repeat this process with the remaining noodles.
- Pour the remaining Alfredo sauce over the assembled rolls and 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, or until the cheese is bubbling and golden brown.
- Let the dish cool for a few minutes before serving.
Notes
For storage, allow the rolls to cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to three days. Frozen rolls can last up to three months; thaw overnight in the refrigerator before baking. Feel free to swap the chicken for another protein or use zucchini noodles for a lower-carb version.