Chicken Alfredo Lasagna Roll Ups
These make a wonderful presentation! Lasagna noodles filled with a spinach, ricotta cheese, and shredded chicken, then baked in a rich, creamy homemade Alfredo sauce. Serve with a green salad and crusty French bread!
Servings: 8
Ingredients
- Quick and Easy Alfredo sauce (below)
- 8 lasagna noodles
- 1 (10 oz.) pkg. frozen chopped spinach thawed and squeezed
- 2 T. green onions thinly sliced, optional
- 1 pint part-skim ricotta cheese
- 1/4 c. grated Parmesan cheese
- 1/2 tsp. salt
- 1 egg
- 2 c. shredded cooked chicken seasoned with salt and pepper
- 1 c. mozzarella cheese shredded
- Basil ribbons for garnish, if desired
- Quick and Easy Alfredo sauce
- 1/2 c. butter room temperature
- 1 (8 oz.) pkg. cream cheese cubed, room temperature
- 1 tsp. minced garlic
- 1 1/3 c. warm milk
- 1/2 c. grated Parmesan cheese
- pepper to taste
Instructions
- Prepare Alfredo sauce below, set aside.
- Cook lasagna noodles 8 to 10 minutes or according to package directions, until al dente. Drain; rinse under cold water to stop the cooking. Arrange cooked noodles on sheets of waxed or parchment paper. Pat dry, if needed.
- Meanwhile, spread about 2/3 of the Alfredo sauce in bottom of a 13 x 9-inch baking dish or pan.
- In a large bowl, combine spinach, green onions, ricotta cheese, Parmesan cheese, salt and egg; mix well. Evenly spread the ricotta cheese mixture and shredded chicken down the center of each lasagna noodle. Roll up, jelly-roll style; place seam-side down in dish. Spoon remaining sauce over rolls and sprinkle with mozzarella cheese.
- Cover dish with foil and bake in a preheated 375 degree oven for 30 minutes or until hot and bubbly and the cheese is melted. Garnish with basil, if desired. Serve with a green salad and crusty French bread.
- ALFREDO SAUCE: Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
- Cook's Note: I like to cook a few extra lasagna noodles in case they tear. Sautéed mushrooms would be a great addition to the filling.
Hello, These look delicious but it seems to be missing instructions and maybe ingredients? Between step 4 and 5 it appears there should be instructions to roll up and put in pan, the picture also looks like there is ricotta or mozzarella on top of the noodles along with grated parmesan. I would love an update.
Maureen
Hi Maureen, Thanks for bringing this to my attention, I must have missed this when I uploaded the recipes from my other site, Stirring Up Memories! I added the instructions: “Roll up, jelly-roll style; place seam-side down in dish. Spoon remaining sauce over rolls and sprinkle with mozzarella cheese” to step 4. I hope you enjoy these as much as we do. <3 Dusty
Can these be frozen and if so How would we cook them from that state.?
Hi Sandra, I suppose you could, but I don’t recommend it. You could prepare the filling and Alfredo sauce ahead of time (1-2 days in advance) then cook the noodles just before you’re ready to assemble. I hope this helps? ~ Dusty