Description
Creamy chicken Alfredo lasagna rolls with spinach and ricotta. Individual portions of cheesy, saucy comfort food baked to golden perfection.
Ingredients
Scale
- 12 sheets Lasagna noodles
- 2 cups (300g) Cooked chicken (shredded)
- 1.5 cups (340g) Ricotta cheese
- 2 cups, chopped Fresh spinach
- 1 cup (100g) Parmesan, grated
- 2 cups (225g) Mozzarella, shredded
- 4 tbsp Butter
- 1.5 cups (360ml) Heavy cream
- 4, minced Garlic cloves
- 1 large Egg
- ⅛ tsp Nutmeg
Instructions
- Cook the Noodles (10 Minutes) — Boil lasagna noodles in salted water for 2 minutes less than package directions — they’ll finish cooking in the oven. Drain and lay flat on oiled parchment paper to prevent sticking. Don’t stack them or they’ll fuse together. Pro tip: add a tablespoon of olive oil to the boiling water to help prevent sticking — controversial in pasta purist circles, but practical for lasagna noodles that need to stay individual.
- Make the Alfredo Sauce (8 Minutes) — Melt butter in a saucepan over medium heat. Add minced garlic and cook 30 seconds — do not brown. Pour in heavy cream, bring to a gentle simmer, and cook 3 minutes until slightly thickened. Remove from heat, stir in 1 cup grated Parmesan until melted and smooth. Season with nutmeg, salt, and pepper. The sauce should coat the back of a spoon. If it’s too thick, add a splash of cream. This is close to our creamy garlic butter steak pasta sauce — same technique, equally addictive.
- Mix the Filling (5 Minutes) — In a large bowl, combine shredded chicken, ricotta, chopped spinach, half the remaining Parmesan, egg, and ½ cup of the Alfredo sauce. Mix until evenly combined. Taste and adjust salt — the filling should be well-seasoned on its own because the noodles will dilute the flavor slightly.
- Roll and Arrange (10 Minutes) — Spread ½ cup Alfredo sauce in the bottom of a 9×13 baking dish. Take one lasagna noodle, spread about ¼ cup filling evenly across the surface, and roll from one short end to the other. Place seam-side down in the dish. Repeat with remaining noodles. The rolls should be snug but not squished — leave a tiny gap between each one so the sauce can flow around them.
- Top and Bake (25 Minutes) — Pour remaining Alfredo sauce over the rolls — make sure some gets between them, not just on top. Sprinkle shredded mozzarella evenly over everything. Bake at 375°F (190°C) for 25 minutes until the cheese is golden and the sauce is bubbling around the edges. Let rest 5 minutes before serving. Garnish with fresh parsley and a crack of black pepper.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g