Description
A delicious and creamy Alfredo Chicken Lasagna Roll Ups recipe featuring tender lasagna noodles filled with shredded chicken, rich Alfredo sauce, and melted mozzarella cheese, baked to golden perfection.
Ingredients
Scale
Lasagna Roll Ups
- 12 uncooked lasagna noodles
- 1 teaspoon salt
Alfredo Sauce
- ⅓ cup butter
- 3 cloves garlic
- 1 tablespoon all-purpose flour
- 1 ½ cups milk (2% or whole)
- 1 cup heavy whipping cream
- ¾ cup parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg (optional)
Filling
- 3 cups cooked shredded chicken
- 2 cups shredded mozzarella cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Noodles: Cook the lasagna noodles according to the package instructions until al dente with 1 teaspoon of salt. Drain and keep them in a pot with room temperature water to prevent sticking.
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C) and lightly spray a 9x13 inch baking dish with cooking spray. Set aside.
- Make Alfredo Sauce: In a pan over medium heat, melt the butter and sauté minced garlic until fragrant, about 1 minute. Stir in the flour and cook for 1 minute to form a roux. Gradually add the milk and heavy cream, allowing the mixture to simmer for 2 minutes. Stir in parmesan cheese, salt, pepper, and nutmeg if using, whisking until the cheese melts and the sauce thickens. If the sauce becomes too thick, add a small amount of milk to loosen it slightly.
- Prepare Baking Dish: Spoon about half a cup of Alfredo sauce evenly onto the bottom of the prepared baking dish.
- Mix Filling: In a bowl, combine 1 cup of Alfredo sauce with the shredded chicken and 1 cup of mozzarella cheese. Season with salt and pepper to taste, mixing well.
- Assemble Roll Ups: Lay each lasagna noodle flat, spread a portion of the chicken and cheese filling evenly over each noodle, then roll them up carefully.
- Arrange and Top: Place the roll ups seam side down in the baking dish on top of the sauce layer. Spoon the remaining Alfredo sauce over the roll ups and sprinkle the remaining mozzarella cheese on top.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese on top is melted and golden brown.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley, and serve warm.
Notes
- Use 2% or whole milk for a creamier sauce, but you can substitute with lactose-free milk if needed.
- To prevent noodles from sticking, keep them covered with water until ready to assemble.
- You can use pre-cooked rotisserie chicken to save time.
- Adding nutmeg to the Alfredo sauce enhances flavor but is optional.
- Make sure not to overfill the noodles to prevent tearing during rolling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 roll up
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 593 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 85 mg
