Hey there, friend! So, you know that feeling when you’re craving comfort food but want to shake things up a bit? Enter Chicken Alfredo Lasagna Rolls. Seriously, these are like cozy little food hugs. I stumbled upon this recipe after a particularly disastrous attempt at regular lasagna (don’t even ask). But these rolls have become a staple in my kitchen, and I think they might just become one in yours too!
Why You’ll Love This Recipe
I make this dish when I need some serious comfort food vibes—like after a long week or when I want to impress the in-laws without breaking a sweat (okay, maybe a little sweat). My family goes crazy for the creamy, cheesy goodness, and honestly, who could blame them? Plus, they’re just so fun to eat (and make!).
Ingredients
- 9 lasagna noodles
- 2 cups cooked, shredded chicken (I sometimes use rotisserie chicken if I’m in a hurry)
- 1 cup ricotta cheese (though cottage cheese works too)
- 1 egg
- 2 cups of Alfredo sauce (homemade is fab, but jarred works in a pinch)
- 1 and 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste (my grandmother would insist on freshly ground, but honestly, whatever you have)
- Optional: A pinch of nutmeg (because why not?)
Directions
- First off, boil your lasagna noodles according to the package instructions. While they’re doing their thing, mix the chicken, ricotta (or cottage cheese), egg, and some of that Parmesan in a bowl. Add salt, pepper, and maybe a pinch of nutmeg if you’re feeling adventurous.
- Preheat your oven to 375°F (190°C) while you prepare the rolls. Spread about 1/3 cup of Alfredo sauce on the bottom of a 9×13 inch baking dish. This is where I usually sneak a taste of the sauce, but that’s between us.
- Lay out a noodle, spread some of the chicken mixture along it, then roll it up like you’re swaddling a baby (but with food!). Place them seam-side down in the dish. Repeat with all noodles.
- Pour the rest of the Alfredo sauce over the rolls, then sprinkle with mozzarella and the remaining Parmesan. Cover with foil, bake for 30 minutes, then uncover and bake another 10 minutes until bubbly and golden. Don’t worry if it looks a bit weird at this stage; it always does!
Notes
I’ve found that letting the rolls sit for a few minutes after baking makes them easier to serve. Plus, you get to savor the anticipation!
Variations
I once tried adding spinach to the chicken mixture for a healthier twist—it was actually pretty good! On the flip side, I attempted a spicy version with jalapeños that didn’t go over so well with the kids (lesson learned).
Equipment
If you don’t have a 9×13 dish, you can use two smaller ones. Honestly, I’ve even used a pie dish when I was in a pinch. Just roll with it (pun intended)!
Storage Information
These rolls keep well in the fridge for a day or two, but honestly, in my house, it never lasts more than a day! If you do have leftovers, they reheat nicely in the microwave.
Serving Suggestions
I love serving these with a simple salad or some garlic bread (because carbs on carbs is just sometimes necessary). And if it’s a special occasion, a glass of chilled white wine pairs perfectly.
Pro Tips
I once tried rushing the lasagna noodle boiling step and regretted it because they stuck together—just take your time, it’s worth it. Also, don’t skimp on the sauce; it’s the glue that holds this deliciousness together.
FAQ
Can I make these ahead of time? Absolutely, you can assemble them and pop them in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if they’re cold.
What if I don’t have Alfredo sauce? You can make a quick one with cream, butter, and Parmesan, or even use a white béchamel if that’s more your speed.
Can I freeze them? Yup! Just make sure they’re cooled completely before freezing. Wrap tightly to avoid freezer burn.
