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Chicken Alfredo Lasagna Rolls
1 hServes 6Nutri-Score C€€
C
1 h
1 hChicken Alfredo Lasagna Rolls
what you need
Ingredients
lasagna sheets (cooked and drained)Grains12 pieces
chicken breast (cooked and shredded)Meat500 g
ricotta cheese (drained)Dairy400 g
mozzarella cheese (shredded, divided)Dairy300 g
parmesan cheese (grated, divided)Dairy80 g
egg (beaten)Dairy1 piece
garlic (minced)Produce3 pieces
Italian seasoningSpices5 g
garlic powderSpices3 g- onion powderSpices3 g
black pepperSpices2 g
saltSpices5 g
butterDairy60 g- heavy creamDairy480 ml
cream cheese (softened)Dairy115 g
parsley (chopped)Produce10 g
per serving
Nutrition
757kcal
- Carbs
- 57 g
- Proteins
- 35 g
- Fat
- 43 g
what you’ll use
Tools
Stockpot
Frying pan
Saucepan
Mixing bowl
Baking dish
Whisk
step by step
Method
- Step 1
Cook the lasagna sheets
- Boil the lasagna sheets in salted water until al dente.
- Drain and lay them flat on a clean surface.
- Step 2
Season and cook the chicken
- Season the chicken with Italian seasoning, garlic powder, onion powder, black pepper and salt.
- Cook in a frying pan until golden and cooked through.
- Shred the chicken and set aside.
- Step 3
Make the Alfredo sauce
- Melt the butter in a saucepan over medium heat.
- Add the garlic and cook until fragrant.
- Pour in the heavy cream and whisk in the cream cheese and parmesan.
- Season with salt, pepper and Italian seasoning and simmer until thickened.
- Step 4
Prepare the ricotta filling
- In a mixing bowl, combine the ricotta, egg, half of the mozzarella, some parmesan, parsley and seasonings.
- Fold in the shredded chicken.
- Step 5
Roll the lasagna
- Spread the ricotta and chicken filling over each lasagna sheet.
- Roll each sheet up tightly and place seam-side down in a baking dish.
- Step 6
Assemble and bake
- Pour the Alfredo sauce over the rolls.
- Top with the remaining mozzarella and parmesan.
- Bake at 180 °C until bubbly and golden.
- Step 7
Serve
- Garnish with chopped parsley and serve hot.