Chicken Alfredo Lasagna Roll Ups
Lasagna noodles rolled with creamy chicken Alfredo filling, baked under a blanket of melty cheese.
Ingredients
- 12 dry lasagna noodles
- 15 oz Alfredo sauce (1 jar)
- 4 cup shredded cooked chicken
- 2 cup freshly shredded mozzarella cheese, divided
- 0.5 cup freshly grated Parmesan cheese, divided
- 1 tsp garlic powder
- 0.5 tsp lemon zest
- 0.5 tsp Italian seasoning
- 1 Chopped fresh parsley, optional, for garnish
Instructions
- 1
Preheat oven to 350°F. Spray the bottom of a 9×13-inch casserole dish with nonstick spray. Spread a thin layer of Alfredo sauce on the bottom of the dish and set aside.
- 2
Cook the lasagna noodles to al dente according to package directions. Drain and rinse the noodles with cold water to prevent sticking.
- 3
In a large bowl, mix half of the Alfredo sauce, shredded chicken, 1/2 cup mozzarella, 1/4 cup Parmesan, garlic powder, lemon zest, and Italian seasoning together.
- 4
Place the noodles on a clean work surface and dry any water off with a paper towel. Divide the chicken mixture evenly over the noodles, then roll each one up. Place the rolls, seam side down, in the prepared dish.
- 5
Pour the rest of the sauce evenly over the rolls, then top with the remaining cheeses.
- 6
Cover the dish with aluminum foil. Bake for 20 minutes, remove the foil, and bake for an additional 10 minutes until the chicken is warmed through and cheese is melted.
- 7
For extra crispy cheese, broil for the last 2–3 minutes of cook time. Garnish with fresh parsley, serve, and enjoy.
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