Description
Chicken Alfredo Lasagna Rolls combine tender lasagna noodles rolled with a creamy Alfredo sauce, seasoned chicken, spinach, and a blend of melted mozzarella and Parmesan cheeses. This comforting baked pasta dish offers a delicious twist on traditional lasagna, perfect for a hearty family meal.
Ingredients
Scale
Pasta
- 1 pound lasagna noodles
- 1 tablespoon olive oil
Chicken and Sauce
- 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: Boil the lasagna noodles according to package instructions until al dente. Drain, rinse with cold water to stop cooking, and lay flat on a clean surface to cool.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Add Sauce and Spinach: Stir in the Alfredo sauce and thawed, drained spinach. Let the mixture simmer gently for a few minutes to blend flavors.
- Combine Chicken and Cheese: Return the cooked chicken to the skillet and stir to combine. Remove the skillet from heat and fold in half of the shredded mozzarella and Parmesan cheeses.
- Assemble Rolls: Spread a generous layer of the chicken Alfredo mixture onto each cooled lasagna noodle. Carefully roll each noodle up tightly.
- Arrange in Pan: Place the lasagna rolls seam-side down in a greased 9×13 inch baking dish.
- Top and Bake: Pour the remaining Alfredo sauce over the rolls. Sprinkle the remaining mozzarella and Parmesan cheese along with fresh parsley, if using. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly.
- Rest and Serve: Let the rolls rest for 10 minutes after baking to set before serving.
Notes
- Ensure the spinach is well squeezed to avoid excess water making the filling soggy.
- You can substitute fresh spinach if preferred, but reduce the amount as fresh spinach cooks down significantly.
- For a richer flavor, add a pinch of nutmeg to the Alfredo sauce when simmering.
- These rolls can be prepared ahead of time, assembled in the baking dish, covered, and refrigerated for up to 24 hours before baking.
- Leftovers reheat well in the oven or microwave.
