Description
Chicken Alfredo Lasagna Rolls are a creamy and comforting Italian-American dish featuring tender chicken, rich Alfredo sauce, and spinach rolled inside lasagna noodles, baked to bubbly perfection with mozzarella and Parmesan cheese.
Ingredients
Scale
Lasagna Roll Base
- 1 pound lasagna noodles
Chicken and Sauce
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (24 ounce) jar Alfredo sauce
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
Cheese and Garnish
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Cook Noodles: Cook lasagna noodles according to package directions until al dente. Drain, rinse with cold water, and lay flat to cool.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken cubes, salt, and pepper; cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Sauté Onion and Garlic: Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Prepare Sauce Mixture: Stir in Alfredo sauce and thawed, squeezed spinach. Let the mixture simmer for a few minutes to combine flavors.
- Combine Chicken: Return the cooked chicken to the skillet and stir to combine evenly with the sauce and spinach.
- Add Cheese to Mixture: Remove skillet from heat and stir in half of the shredded mozzarella and half of the grated Parmesan cheese.
- Assemble Rolls: Spread an even amount of the chicken Alfredo mixture on each cooled lasagna noodle. Roll each noodle up tightly.
- Arrange Rolls: Place the lasagna rolls seam-side down in a greased 9×13 inch baking dish.
- Add Sauce and Cheese: Pour any remaining Alfredo sauce over the top of the rolls.
- Top with Cheese and Parsley: Sprinkle the remaining mozzarella and Parmesan cheese evenly over the rolls, and add chopped fresh parsley if desired.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Rest and Serve: Allow the dish to rest for 10 minutes before serving to let the flavors meld and the rolls to set.
Notes
- Be sure to lay the cooked lasagna noodles flat to prevent sticking and tearing when rolling.
- Thoroughly squeeze excess water from spinach to avoid watery sauce.
- You can substitute fresh spinach if preferred; sauté it before adding to the sauce.
- For extra flavor, add a pinch of nutmeg or Italian seasoning to the Alfredo sauce during simmering.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
