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I've transformed regular lasagna into fancy chicken Alfredo rolls. By wrapping lasagna sheets around seasoned chicken filling and topping with creamy Alfredo sauce, I've created something special. These individual portions look impressive whether you're having family dinner or hosting guests for a special occasion.
A dish you'll fall in love with
These rolls give classic Italian cooking a delicious twist. I really love how each serving comes individually rolled, making them easy to serve and visually stunning. The velvety Alfredo sauce, flavorful chicken, and melty cheese create a comfort food experience that'll wow your guests or make any weeknight dinner feel extra special.
What you'll need
- Lasagna sheets: 12 sheets cooked just firm enough to roll without breaking.
- Chicken: 2 cups shredded for an even filling texture.
- Alfredo sauce: 1 jar (450g) for that creamy richness.
- Ricotta: 1 cup smooth and silky for the filling.
- Mozzarella: 1 cup grated to mix inside and sprinkle on top.
- Parmesan: 1/2 cup grated for that distinctive flavor.
- Egg: 1 beaten to bind everything together.
- Garlic powder: 1 teaspoon to perk up the taste.
- Italian herbs: 1 teaspoon for that authentic aroma.
- Fresh parsley: Finely chopped for brightness.
Step-by-step guide
- Getting the oven ready
- I warm it to 190°C and butter my 23x33cm baking dish.
- Creating the filling
- In a bowl, I mix together ricotta, half the mozzarella, parmesan, egg, garlic powder and Italian herbs.
- Rolling it up
- I spread filling onto each lasagna sheet, add chicken, drizzle some Alfredo sauce, roll tightly and place in my dish.
- Adding the topping
- I pour remaining Alfredo sauce and sprinkle with mozzarella.
- Baking time
- I cover with foil and bake for 25 minutes, then uncover for 5-10 minutes to get that golden top.
- Finishing touch
- I scatter fresh parsley on top and serve while it's nice and hot.
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Helpful tips
I don't cook my pasta sheets all the way so they won't tear when rolling. I always grate my cheese myself for better flavor and meltability. I save some Alfredo sauce to pour over before baking for extra richness. And I pair this with a crisp salad or garlic bread to make a complete meal.
Frequently Asked Questions
- → Can you prepare this ahead?
- Yep, you can make the rolls a day early and keep them in the fridge. Add the sauce and cheese just before baking.
- → How to cook lasagna sheets perfectly?
- Cook pasta to al dente following the package guide. Rinse with cold water to stop cooking and keep them from sticking.
- → Can you freeze this meal?
- Freezing works before or after cooking. Wrap well, chill up to 3 months, and defrost in the fridge overnight before baking.
- → How do I make the sauce creamy?
- For a thinner sauce, add some cream or milk. To thicken it, let it cook a bit longer in the oven.
- → What chicken works best here?
- Shredded roasted or poached chicken is ideal. Leftover roasted chicken adds extra flavor to the dish.