Chicken Alfredo Lasagna Rolls
INGREDIENTS:
For the Alfredo Sauce:
4 tbsp unsalted butter
2 cloves garlic, minced
2 cups heavy cream
1 ½ cups grated Parmesan cheese
¼ tsp ground nutmeg (optional, but adds warmth)
Salt and black pepper, to taste
For the Lasagna Rolls:
12 lasagna noodles
2 cups cooked chicken, shredded
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
1 tsp Italian seasoning
½ tsp garlic powder
Salt & black pepper, to taste
For Garnish:
Chopped fresh parsley
Extra Parmesan cheese
DIRECTIONS:
1. Cook the Lasagna Noodles:
Bring a large pot of salted water to a boil.
Cook the lasagna noodles according to package instructions until al dente.
Drain and lay them flat on a parchment-lined baking sheet to prevent sticking.
2. Make the Alfredo Sauce:
In a saucepan, melt butter over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and let it simmer for 2 minutes, stirring frequently.
Stir in Parmesan cheese, nutmeg (if using), salt, and black pepper.
Simmer until the sauce thickens (about 3–5 minutes), then remove from heat.
3. Prepare the Chicken Filling:
In a large bowl, mix together shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and black pepper.
Stir until well combined …
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