Ingredients
Scale
- 12 lasagna sheets
- 2 cups shredded cooked chicken
- 2 cups ricotta cheese
- 1 cup grated Parmesan
- 2 cups shredded mozzarella
- 3 cups creamy Alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt & freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Add lasagna sheets and cook until just tender (al dente). Drain, then arrange the noodles flat on a clean kitchen towel to cool slightly.
- Whip up the filling:
- In a mixing bowl, stir together the shredded chicken, ricotta, 1 cup of mozzarella, Parmesan, garlic powder, Italian seasoning, and a pinch each of salt and pepper. Mix until smooth and well combined.
- Build the roll‑ups:
- Preheat your oven to 375°F. Spread a thin layer of Alfredo sauce over the bottom of a 9×13‑inch baking dish. Lay one noodle on your work surface, spoon about ¼ cup of the chicken‑cheese mixture along one edge, then roll the noodle up tightly. Place the roll seam‑side down in the prepared dish. Repeat with remaining noodles and filling.
- Top and bake:
- Pour the remaining Alfredo sauce over the assembled rolls, then sprinkle the top with the leftover mozzarella. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 15–20 minutes, until the cheese is melted and bubbling.
- Garnish & enjoy:
- Let the rolls rest for a few minutes, then scatter chopped parsley over the top. Serve warm straight from the pan.
Notes
Storage Tips
- Keep fresh: Store any leftovers, covered, in the refrigerator for up to 3 days.
- Make‑ahead: Assemble the roll‑ups, cover tightly, and freeze for up to 3 months. Bake from frozen—just add about 10 extra minutes to the baking time.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner