Chicken Lasagna Alfredo Rolls

2
Gayle Hempy

By
@ghempy

You can substitute meat sauce for the Alfredo and stuff with spinach and ricotta cheese if desired.

Rating:

★★★★★ 2 votes

Comments:
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 9
    lasagna noodles
  • 2 1/2 c
    alfredo sauce
  • 2 c
    cooked, shredded chicken
  • ·
    oregano
  • ·
    garlic salt
  • 3 c
    mozzarella cheese, shredded

How to Make Chicken Lasagna Alfredo Rolls

Step-by-Step

  1. Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
    Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
  2. Spread about 2 Tbs. Alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
  3. Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

Printable Recipe Card

About Chicken Lasagna Alfredo Rolls

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian




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