Ingredients
Scale
For the Alfredo Sauce:
- ¼ cup butter, cubed
- 1½ cups heavy cream
- 1 clove garlic, minced
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp Kosher salt
- ¼ tsp black pepper
- Pinch of nutmeg & crushed red pepper flakes
- 1½ cups freshly grated Parmigiano-Reggiano
For the Lasagna Rolls:
- 9 lasagna noodles, uncooked
- 1 cup ricotta cheese
- 1 large egg
- 1½ cups shredded mozzarella (divided)
- 2 cups cooked, shredded rotisserie chicken
- Fresh chopped parsley (for garnish)
Instructions
Preheat oven to 350°F and grease a 9×13-inch baking dish.
Cook lasagna noodles until al dente, drain, and set aside.
Make the Alfredo sauce: Melt butter over medium-low heat, add seasonings, then whisk in cream. Simmer for 3-4 minutes, add parmesan, and stir until smooth.
Prepare the filling: Mix ricotta, egg, 1 cup mozzarella, chicken, and ¼ cup Alfredo sauce.
Assemble rolls: Spread filling on each noodle, roll up, and place seam-side down in the dish.
Top with remaining Alfredo sauce and mozzarella. Cover with foil and bake for 25 minutes.
Garnish with fresh parsley and serve warm.
Notes
Tip: Drizzle a little extra Alfredo sauce before serving for even more creamy goodness!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 roll
- Calories: 510
- Sugar: 1g
- Sodium: 448mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 28g