Chicken Alfredo Lasagna Rolls
This hearty dish features creamy Alfredo sauce, savory mushrooms, and tender chicken wrapped in lasagna noodles, making it a comforting choice perfect for family gatherings or cozy dinners.
Ingredients
Main ingredients
- 8 pieces lasagna noodles Use regular or no-boil lasagna noodles.
- 4 tbsp unsalted butter, divided Divided into two parts: 2 tbsp for sautéing mushrooms, and 2 tbsp for the sauce.
- 6 oz sliced mushrooms Sauté until tender and browned.
- 3 tbsp all-purpose flour Used to thicken the Alfredo sauce.
- 1 tbsp minced garlic Adds flavor to the sauce.
- 1 cup heavy cream For the creamy sauce.
- 4 oz cream cheese Adds richness to the sauce.
- 1 tsp Italian seasoning For flavoring the sauce.
- 1 tsp black pepper Season according to taste.
- 1/2 tsp salt Adjust to taste.
- 1/2 cup shredded Parmesan For flavor in the sauce.
- 1/4 cup chopped parsley, divided Use half in the sauce and half in the filling.
- 1 1/2 cups shredded rotisserie chicken Use leftover chicken for quick preparation.
- 1 cup ricotta For the filling.
- 1 1/2 cups shredded mozzarella, divided Use half for filling and half for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
Cooking
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until they are tender and browned. Remove from heat and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the flour and minced garlic, whisking together until smooth and bubbling.
- Gradually stir in the heavy cream until there are no lumps. Add in the cream cheese, Italian seasoning, black pepper, salt, shredded Parmesan, and half of the chopped parsley. Stir until well combined and smooth, then remove from heat.
- In a mixing bowl, combine the shredded rotisserie chicken, ricotta cheese, half of the shredded mozzarella, remaining parsley, salt, and pepper. Stir in a few spoonfuls of the Alfredo sauce until evenly mixed.
- Lay the cooked lasagna noodles on a clean surface. Spread an even layer of the chicken and cheese mixture over each noodle. Carefully roll each noodle up and place them seam-side down in a baking dish.
- Pour the remaining Alfredo sauce over the rolled lasagna and top with the cooked mushrooms and the rest of the shredded mozzarella.
- Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until rolls are hot and cheese is melted and bubbly.
Notes
Serve with a simple green salad or garlic bread for a complete meal. For storage, any leftovers can be kept in an airtight container in the refrigerator for up to 3-4 days.