Chicken Alfredo Lasagna Rolls
Ingredients:
9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice
Directions:
-Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
-Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
-Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
-Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. -Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
The Best Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
1 cup parmesan cheese
-In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
-Season with the garlic powder, salt and pepper. -Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.
Making Chicken Alfredo Lasagna Rolls at home is a rewarding and delicious way to bring Italian comfort food to your dinner table. One tip I’ve learned through experience is not to skip rinsing and drying the cooked lasagna noodles; this simple step prevents them from sticking together and helps ensure your rolls are easy to handle and beautiful when served. When spreading the Alfredo sauce on the noodles, don’t use too much—around 2 tablespoons per noodle is just right. This helps keep your roll-ups from becoming soggy and messy. Adding oregano and garlic salt adds a lovely herby and savory dimension to the rolls without overpowering the creamy Alfredo flavor. For the Alfredo sauce, making it from scratch using a combination of butter, cream cheese, heavy cream, and freshly minced garlic results in a rich and flavorful sauce that truly elevates the dish. The slow simmering until thickened and finishing with Parmesan cheese means the sauce clings beautifully to the noodles and chicken. In terms of cheese, mozzarella works great for melting, but feel free to experiment with blends or add a little sharp provolone or fontina for more depth. Also, adding cooked shredded chicken gives a nice protein boost, making this dish filling and satisfying. Leftover rotisserie chicken works excellently when you’re short on time. When baking, cover the pan lightly with foil for the first 20 minutes to allow the filling to heat through thoroughly without drying out the top cheese layer. Then uncover for the last 10 minutes to get a bubbly and golden cheese crust. This method yields moist, cheesy rolls every time. This recipe offers a great foundation that is easy to customize with additional fresh herbs like basil or spinach for extra nutrients and color. Preparing this dish also makes for great leftovers and is perfect for feeding a small crowd or for meal prep during the week.
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