Description
Alfredo Chicken Lasagna Roll Ups are a delicious twist on traditional lasagna, featuring tender lasagna noodles filled with creamy Alfredo sauce, shredded chicken, and mozzarella cheese, then baked to golden perfection. This comforting meal brings rich flavors and a creamy texture ideal for a satisfying dinner.
Ingredients
Scale
Pasta
- 12 uncooked lasagna noodles
- 1 teaspoon salt
Alfredo Sauce
- ⅓ cup butter
- 3 cloves garlic
- 1 tablespoon all-purpose flour
- 1 ½ cups milk (2% or whole)
- 1 cup heavy whipping cream
- ¾ cup parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg (optional)
Filling
- 3 cups cooked shredded chicken
- 2 cups shredded mozzarella cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the noodles: Cook the lasagna noodles according to the package instructions in salted water until al dente. Drain and keep them in a pot with room temperature water to prevent sticking.
- Preheat the oven: Set your oven to 375°F (190°C) and spray a 9x13 inch baking dish with cooking spray. Set aside.
- Prepare Alfredo sauce: In a pan over medium heat, melt the butter and sauté the minced garlic until fragrant, about one minute. Stir in the flour and cook for one minute to form a roux. Gradually whisk in milk and heavy cream, then allow the mixture to simmer for two minutes. Add parmesan cheese, salt, pepper, and nutmeg if using. Whisk continuously until the cheese melts and sauce thickens. If the sauce becomes too thick, you can add a little more milk to loosen it.
- Assemble sauce base: Spoon about half a cup of Alfredo sauce evenly across the bottom of the prepared baking dish to prevent sticking.
- Mix filling: In a bowl, combine 1 cup of the Alfredo sauce with the cooked shredded chicken and 1 cup of shredded mozzarella cheese. Season with salt and pepper to taste.
- Roll up lasagna: Lay each noodle flat, spread an even layer of the chicken and cheese filling on top, then roll up tightly. Place each roll seam side down in the baking dish on top of the sauce base.
- Add remaining sauce and cheese: Pour the remaining Alfredo sauce over the top of the roll ups. Sprinkle the remaining mozzarella cheese evenly over the dish.
- Bake: Bake in the preheated oven for 25 minutes or until the tops are golden brown and the sauce is bubbly.
- Garnish and serve: Remove from oven and sprinkle chopped fresh parsley over the top before serving.
Notes
- Cook chicken ahead of time, using rotisserie or poached chicken for convenience and flavor.
- If desired, add spinach or mushrooms to the filling for added texture and nutrition.
- Use gluten-free lasagna noodles to make the dish gluten free if necessary.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Ensure noodles are fully cooled and kept separate in water to avoid sticking during assembly.
- Leftovers can be refrigerated and reheated for up to 3 days.
Nutrition
- Serving Size: 1 roll up
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 593 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 85 mg
