Cheesy Chicken Alfredo Lasagna Rolls

Delicious lasagna rolls filled with shredded chicken, creamy ricotta, and topped with Alfredo sauce, perfect for family dinners or meal prepping.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 370

Ingredients Method Notes

Ingredients

Filling Ingredients

2 cups cooked chicken, shredded
2 cups Alfredo sauce
1 cup ricotta cheese
1 teaspoon Italian seasoning
Salt and pepper to taste

Lasagna Components

12 pieces no-boil lasagna noodles
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh parsley for garnish

Method

Preparation

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine shredded chicken, Alfredo sauce, ricotta cheese, Italian seasoning, salt, and pepper.
Spread a thin layer of the mixture onto each lasagna noodle and sprinkle with mozzarella cheese.
Roll up the noodles tightly and place them seam-side down in a greased baking dish.

Baking

Top with remaining Alfredo sauce and sprinkle with Parmesan cheese.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbly.
Garnish with fresh parsley before serving.

Notes

These lasagna rolls can be served with steamed vegetables or a garden salad for a complete meal. For leftovers, cool completely before transferring to an airtight container, storing in the fridge for up to 3–4 days or freeze for up to 2 months.