Description
Indulgent chicken alfredo lasagna rolls blend Italian comfort with creamy elegance, offering a delightful twist on classic pasta. Rich layers of tender chicken, velvety sauce, and melted cheese promise a satisfying meal you’ll savor to the last delicious bite.
Ingredients
Scale
Protein:
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 egg, lightly beaten
Cheese:
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Pasta and Seasonings:
- 12 lasagna noodles, cooked and drained
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream (or half & half)
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon nutmeg (optional, for extra depth)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Submerge lasagna noodles in rapidly boiling salted water, stirring occasionally to ensure even cooking and prevent clumping.
- Cook noodles until they reach a tender yet firm consistency, approximately 8-9 minutes, testing for the perfect al dente texture.
- Carefully remove noodles from hot water using tongs and transfer to a clean, parchment-lined surface, spreading them out individually to avoid merging.
- Gently pat noodles dry with paper towels to remove excess moisture, which helps prevent sogginess during rolling.
- Allow noodles to cool slightly and become more manageable for the next preparation steps.
- Ensure each noodle remains flat and uncurled, creating an ideal canvas for subsequent filling and rolling.
Notes
- Choose wide lasagna noodles for easier rolling and better filling coverage.
- Cook noodles just until al dente to maintain structural integrity and prevent mushiness during baking.
- Pat noodles dry with paper towels after laying them out to remove excess moisture and help them hold the filling better.
- For gluten-free options, swap traditional lasagna noodles with gluten-free pasta sheets or use thinly sliced zucchini as a low-carb alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 145 mg