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Creamy Chicken Alfredo Lasagna Rolls with Fresh Spinach

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 rolls (serves 3-4) 1x
  • Category: Main Course, Comfort Food
  • Method: Baking
  • Cuisine: Italian-American

Description

These lasagna rolls are a fun and easy twist on classic lasagna! Rolled up with juicy shredded chicken, fresh spinach, creamy ricotta, and melty cheese, then baked in a rich homemade Alfredo sauce, this dish is pure comfort food.

Ingredients

Scale

For the Alfredo Sauce:

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg (optional, for depth of flavor)

For the Lasagna Rolls:

  • 6 lasagna noodles, cooked and drained
  • 1 1/2 cups cooked, shredded chicken (rotisserie works great!)
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For Topping:

  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish, optional)

Instructions

1. Make the Alfredo Sauce

  1. Melt butter in a saucepan over medium heat.
  2. Add garlic and sauté for 30 seconds until fragrant.
  3. Stir in heavy cream, bringing it to a gentle simmer.
  4. Add Parmesan, salt, pepper, and nutmeg. Simmer for 2-3 minutes, stirring frequently, until thickened.

2. Prepare the Filling

  1. In a bowl, mix shredded chicken, ricotta, chopped spinach, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper.
  2. Stir until well combined.

3. Assemble the Lasagna Rolls

  1. Lay out cooked lasagna noodles on a flat surface.
  2. Spread 2-3 tablespoons of the chicken mixture evenly over each noodle.
  3. Roll each noodle tightly and place seam-side down in a greased baking dish.

4. Bake the Rolls

  1. Pour half of the Alfredo sauce over the rolls.
  2. Sprinkle with mozzarella and Parmesan cheese.
  3. Cover with foil and bake at 375°F (190°C) for 20 minutes.
  4. Remove foil and bake for another 10-15 minutes, until golden and bubbly.

5. Serve & Enjoy

  • Drizzle with the remaining Alfredo sauce and garnish with fresh parsley.
  • Serve warm with garlic bread or a side salad!

Notes

  • Make it vegetarian: Skip the chicken and add sautéed mushrooms or zucchini.
  • Use store-bought Alfredo sauce for a quicker version.
  • Meal prep tip: Assemble ahead and refrigerate for up to 2 days before baking.

Find it online: https://recipe.ukfinda.com/creamy-chicken-alfredo-lasagna-rolls-with-fresh-spinach/