Description
Scrumptious chicken alfredo lasagna rolls deliver creamy Italian comfort on a plate. Rolled pasta sheets embrace rich cheese and tender chicken, promising a delightful meal you’ll savor with each delectable bite.
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie works great)
- 12 lasagna noodles, cooked and drained
- 1 ½ cups heavy cream (or half & half)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup grated Parmesan cheese
- 2 tbsps butter
- 2 tbsps fresh parsley, chopped (for garnish)
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional, for extra depth)
Instructions
- Noodle Preparation: Immerse lasagna sheets in a rolling boil of salted water, gently agitating to guarantee uniform cooking and prevent adhesion, cooking until achieving a resilient al dente consistency in roughly 8-9 minutes.
- Surface Setup: Transfer noodles onto a parchment-lined workspace using tongs, meticulously arranging each sheet to prevent overlapping, then delicately blot with paper towels to eliminate excess moisture.
- Filling Creation: Blend ricotta, shredded chicken, mozzarella, parmesan, minced garlic, chopped parsley, salt, and black pepper into a harmonious, creamy mixture, ensuring even distribution of ingredients.
- Rolling Technique: Spread the prepared mixture evenly across each noodle, leaving a small margin at edges, then carefully roll from one end to the other, creating compact, uniform lasagna rolls.
- Sauce Application: Generously coat the bottom of a baking dish with Alfredo sauce, nestling the rolled lasagna seam-side down, then lavish additional sauce over the top, ensuring complete coverage.
- Baking Process: Preheat oven to 375°F, cover the dish with aluminum foil, and bake for 25 minutes, then remove foil and continue baking for an additional 10-15 minutes until cheese turns golden and bubbly.
- Serving Presentation: Allow lasagna rolls to rest for 5-10 minutes after removing from oven, garnish with fresh basil or additional parsley, and serve hot for optimal flavor and texture.
Notes
- Prevent Noodle Sticking: Stir lasagna noodles gently during boiling and separate immediately after cooking to avoid clumping and tearing.
- Master Al Dente Texture: Cook noodles precisely 8-9 minutes, testing firmness regularly to achieve the perfect tender-yet-firm consistency without overcooking.
- Dry Noodles Thoroughly: Pat noodles completely dry with paper towels to eliminate excess moisture, ensuring a crisp and structured lasagna roll that holds its shape.
- Strategic Cooling Process: Let noodles rest briefly on parchment paper, allowing them to become manageable and cool enough to handle without breaking during rolling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 570
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 150mg