Ingredients:
For the filling:
- 2 cups cooked chicken, shredded (you can use rotisserie chicken)
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
For the assembly:
- 8 lasagna noodles, cooked according to package instructions
- 1 cup Alfredo sauce
- 1 cup shredded mozzarella cheese
- Chopped fresh parsley, for garnish
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, combine the shredded chicken, Alfredo sauce, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix until well combined.
- Lay out the cooked lasagna noodles on a clean work surface. Spread a generous spoonful of the chicken Alfredo mixture evenly over each noodle.
- Carefully roll up each noodle, starting from one end, to form a roll. Place the rolls seam side down in the prepared baking dish.
- Once all the rolls are assembled in the baking dish, spoon the remaining Alfredo sauce evenly over the top of the rolls.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown.
- Once baked, remove from the oven and let the lasagna rolls cool for a few minutes before serving.
- Garnish with chopped fresh parsley before serving.
Enjoy