Chicken Alfredo Lasagna Rolls

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

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.

4. Assemble the Lasagna Rolls: