Ingredients:
For the Alfredo Sauce:
– 4 tbsp unsalted butter
– 2 cloves garlic, minced
– 2 cups heavy cream
– 1 ½ cups grated Parmesan cheese
– ¼ tsp ground nutmeg (optional)
– Salt and pepper to taste
**For the Lasagna Rolls:**
– 12 lasagna noodles, cooked and drained
– 2 cups shredded cooked chicken (rotisserie chicken works well)
– 1 ½ cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1 large egg
– 1 tsp Italian seasoning
– 2 cups fresh spinach (optional, chopped)
– 1 cup shredded mozzarella (for topping)
Instructions:
1. **Prepare the Alfredo Sauce:**
– In a medium saucepan, melt the butter over medium heat.
– Add minced garlic and sauté for 1–2 minutes until fragrant.
– Stir in the heavy cream and cook for 2–3 minutes.
– Slowly whisk in the Parmesan cheese until smooth.
– Season with nutmeg (optional), salt, and pepper. Remove from heat and set aside.
2. **Prepare the Filling:**
– In a large bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, and spinach (if using). Mix well.
3. **Assemble the Lasagna Rolls:**
– Preheat your oven to 375°F (190°C).
– Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
– Lay out a lasagna noodle and spread a thin layer of the chicken filling along its length. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
4. **Add Sauce and Cheese:**
– Pour the remaining Alfredo sauce evenly over the lasagna rolls.
– Sprinkle the shredded mozzarella on top.
5. **Bake:**
– Cover the dish with foil and bake for 20 minutes.
– Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
6. **Serve:**
– Let the rolls cool for 5 minutes before serving.
– Garnish with fresh parsley or basil for an extra touch.
Enjoy these creamy, cheesy Chicken Alfredo Lasagna Rolls for a comforting and flavorful meal!
