Description

Creamy Chicken Alfredo Lasagna Rolls: tender noodles wrapped around a ricotta–chicken filling, smothered in silky Alfredo and molten mozzarella—an easier, tidy twist on classic lasagna.

Ingredients

12 lasagna noodles (regular, whole-wheat, or gluten-free)

2 cups cooked chicken, shredded (rotisserie works great)

2 cups ricotta cheese (or cottage cheese for lighter)

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese, divided

3 cups Alfredo sauce (homemade or store-bought)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and black pepper, to taste

Fresh parsley, chopped, for garnish

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Instructions

Preheat oven to 375°F (190°C). Spread 1 cup Alfredo sauce in the bottom of a 9×13-inch (23×33 cm) baking dish.
Cook lasagna noodles in salted boiling water until al dente (8–10 minutes). Drain and lay flat on parchment or a lightly oiled sheet to cool.
In a large bowl, stir together chicken, ricotta, Parmesan, 1 cup mozzarella, garlic powder, Italian seasoning, salt, and pepper until creamy and well combined.
Assemble rolls: Spread about 1/4 cup filling over each noodle from end to end. Roll up snugly and place seam-side down in the prepared dish.
Top & bake: Pour remaining 2 cups Alfredo over the rolls, then sprinkle the remaining 1 cup mozzarella on top. Cover tightly with foil and bake 25 minutes.
Uncover and bake 15–20 minutes more, until bubbly and lightly golden. Rest 5–10 minutes, garnish with parsley, and serve.

Notes

Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate. Add 5–10 minutes to bake time if going in cold.

Freeze: Freeze baked or unbaked (tightly wrapped) up to 4 months. Thaw overnight; bake or reheat at 350°F (175°C) until hot.

No tearing tips: Cook noodles al dente, drain well, and lay flat to cool before spreading filling.

Sauce insurance: Use the full 3 cups to keep rolls moist; drizzle extra when reheating if needed.

Variations: Swap chicken for sautéed spinach and/or mushrooms; add red pepper flakes, basil, or oregano for extra pop.

Lighter version: Whole-wheat noodles + low-fat cheeses + light Alfredo.

Gluten-free: Use GF noodles and a GF Alfredo.

Prep Time: 10–15 minutes
Cook Time: 40–45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 2 rolls
Calories: 760
Sugar: 6 g
Sodium: 1180 mg
Fat: 33 g
Saturated Fat: 17 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 155 mg