Chicken Alfredo Lasagna Rollups (Printable Version)
Tender chicken and creamy Alfredo sauce rolled in lasagna noodles with spinach and cheeses, baked golden and bubbly.
# What You'll Need:
→ Pasta
01 -
12 lasagna noodles, cooked according to package instructions
→ Vegetables
02 -
1 (10 oz) package frozen chopped spinach, thawed and drained
03 -
2 tablespoons thinly sliced green onion
→ Proteins & Dairy
04 -
4 cups shredded cooked chicken (approx. 3-4 chicken breasts)
05 -
1 pint part-skim ricotta cheese
06 -
¼ cup grated Parmesan cheese
07 -
1 large egg
08 -
1 cup shredded mozzarella cheese
→ Sauces & Oils
09 -
15 ounces Alfredo-style pasta sauce (1 jar)
10 -
1 tablespoon olive oil
→ Seasonings
11 -
½ teaspoon salt
# Step-by-Step Guide:
01 -
Preheat oven to 375°F. Lightly grease the bottom of a 9x13-inch casserole dish with nonstick spray. Spread a thin layer of Alfredo sauce evenly on the bottom and set aside.
02 -
In a large pot of lightly salted boiling water, cook lasagna noodles for 8 to 10 minutes until al dente. Drain, rinse with cold water, and set aside to drain thoroughly.
03 -
Heat olive oil in a large saucepan over medium heat. Add spinach and green onions; cook until tender, stirring frequently. Remove from heat, then mix in shredded chicken, ricotta, Parmesan, salt, and egg until well combined.
04 -
Lay noodles flat on waxed paper. Spread chicken mixture evenly over each noodle. Roll each noodle tightly from the short end in a jelly-roll style.
05 -
Place rolled noodles seam-side down in the prepared casserole dish. Pour remaining Alfredo sauce over noodles and sprinkle with mozzarella cheese. Cover loosely with foil.
06 -
Bake covered for 20 minutes. Remove foil and bake an additional 10 minutes until sauce is bubbly and cheese melts. For crispy cheese, broil for 2 to 3 minutes. Garnish with fresh parsley before serving.
# Additional Notes:
01 -
Avoid overcooking noodles to prevent them from breaking when rolling.
02 -
For a richer flavor, use homemade Alfredo sauce.