Ingredients
Scale
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups Alfredo sauce
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, Italian seasoning, salt, and pepper.
- Spread a thin layer of Alfredo sauce on the bottom of a 9×13 inch baking dish.
- Take one lasagna noodle and spread a generous amount of the chicken mixture along its length. Roll it up tightly and place it seam-side down in the baking dish.
- Repeat this process for the remaining noodles and chicken mixture.
- Once all roll-ups are in the dish, pour the remaining Alfredo sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
- For a lighter option, use low-fat cheese and Alfredo sauce.
- Add spinach or mushrooms to the chicken mixture for added flavor and nutrition.
- This dish can be prepared ahead of time and stored in the fridge before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 2 roll-ups
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 22 grams
- Saturated Fat: 10 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 90 mg