Introduction
If you're craving comfort food that's both indulgent and easy to make, then this Alfredo Chicken Lasagna Roll Ups Recipe is perfect for you. Originating from the classic Italian flavors of Alfredo sauce, these roll-ups combine tender chicken, creamy sauce, and gooey cheese, all rolled up in lasagna noodles.
This recipe brings a delightful twist to traditional lasagna, making it a hit for family dinners or special occasions. The rich, creamy texture paired with the savory chicken is sure to satisfy your taste buds and leave you wanting more. Let's dive into how you can make this delicious dish at home.
Source: Natashas Kitchen
In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
Pour in heavy cream, stirring constantly. Let it simmer for 2-3 minutes.
Gradually add grated Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Season with a pinch of nutmeg if desired. Remove from heat.
Cook lasagna noodles according to package instructions. Drain and set aside.
In a mixing bowl, combine ricotta cheese, half of the grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
Add shredded chicken and chopped spinach to the mixture. Stir until well combined.
Preheat your oven to 375°F (190°C).
Lay out cooked lasagna noodles on a flat surface. Spread an even layer of the ricotta mixture over each noodle.
Roll up each noodle and place seam-side down in a 9x13 inch (23x33 cm) baking dish with a thin layer of Alfredo sauce spread on the bottom.
Pour the remaining Alfredo sauce over the lasagna roll ups.
Sprinkle shredded mozzarella cheese and the remaining grated Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna roll ups cool for a few minutes before serving.
Ingredients
Directions
In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
Pour in heavy cream, stirring constantly. Let it simmer for 2-3 minutes.
Gradually add grated Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Season with a pinch of nutmeg if desired. Remove from heat.
Cook lasagna noodles according to package instructions. Drain and set aside.
In a mixing bowl, combine ricotta cheese, half of the grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
Add shredded chicken and chopped spinach to the mixture. Stir until well combined.
Preheat your oven to 375°F (190°C).
Lay out cooked lasagna noodles on a flat surface. Spread an even layer of the ricotta mixture over each noodle.
Roll up each noodle and place seam-side down in a 9x13 inch (23x33 cm) baking dish with a thin layer of Alfredo sauce spread on the bottom.
Pour the remaining Alfredo sauce over the lasagna roll ups.
Sprinkle shredded mozzarella cheese and the remaining grated Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna roll ups cool for a few minutes before serving.
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