Chicken Alfredo Lasagna Rolls



For the filling:

  • 2 cups cooked chicken, shredded (you can use rotisserie chicken)
  • 1 cup Alfredo sauce (store-bought or homemade)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

For the assembly:

  • 8 lasagna noodles, cooked according to package instructions
  • 1 cup Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • Chopped fresh parsley, for garnish


  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
  2. In a large mixing bowl, combine the shredded chicken, Alfredo sauce, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix until well combined.
  3. Lay out the cooked lasagna noodles on a clean work surface. Spread a generous spoonful of the chicken Alfredo mixture evenly over each noodle.
  4. Carefully roll up each noodle, starting from one end, to form a roll. Place the rolls seam side down in the prepared baking dish.
  5. Once all the rolls are assembled in the baking dish, spoon the remaining Alfredo sauce evenly over the top of the rolls.
  6. Sprinkle the shredded mozzarella cheese over the sauce.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  8. Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown.
  9. Once baked, remove from the oven and let the lasagna rolls cool for a few minutes before serving.
  10. Garnish with chopped fresh parsley before serving.


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