Chicken Alfredo Lasagna Rollups
Time: 60 minutes
Yield: 10 servings
Traditional lasagnas are delicious, but can take hours to make. These Chicken Alfredo Lasagna Rollups can be prepared in just one hour making them a little less time intensive, but just as yummy. Tomato sauce is swapped for creamy, cheesy alfredo sauce, and the noodles are rolled instead of layered. Adding spinach gives Chicken Alfredo Lasagna Rollups a bit more balance and interest, so you’ll want to eat them even more.
Bring a pot of water to a boil.
Add the lasagna noodles and cook until al dente, following the package instructions.
Drain the water from the pot and place the noodles on a flat surface. Parchment paper is recommended.
Preheat the oven to 350 degrees F.
In a large bowl, combine the ricotta cheese, spinach, shredded mozzarella, shredded parmesan, onion powder, salt, garlic powder, and Italian seasoning.
Add in the chicken.
With the lasagna noodles on a flat surface, spread 3 ounces of the chicken mixture on each noodle, leaving 1/3 of the noodle bare.
Top the chicken mixture with 1-2 tablespoons of the alfredo sauce distributed across the noodles.
Roll up the noodle, starting at the end of the noodle and rolling towards the bare end.
Add 1/4 cup of alfredo sauce to the bottom of a casserole dish.
Place each of the rolled lasagnas into the casserole dish.
Pour the remaining alfredo sauce onto the rolled lasagna.
Top with shredded parmesan and shredded mozzarella cheese.
Cover the dish with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the aluminum foil and bake once more until the cheese is melted, about for 10 minutes.