Ingredients
- 10 to 12 lasagna noodles (regular or oven-ready)
- 2 cups cooked, shredded chicken
- 1½ cups ricotta cheese
- 1 jar (15 ounces) Alfredo sauce
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic salt
- Cooking spray or olive oil, for greasing the baking dish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or olive oil.
- Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment or foil to prevent sticking.
- In a large bowl, combine ricotta, Parmesan, 1 cup mozzarella, shredded chicken, Italian seasoning, garlic salt, and half of the Alfredo sauce.
- Spoon the filling evenly onto each noodle and roll up carefully. Place roll-ups seam-side down in the baking dish.
- Pour remaining Alfredo sauce over the roll-ups and top with remaining 1 cup mozzarella.
- Bake uncovered for 20–25 minutes, or until cheese is melted and bubbling. Broil for 1–2 minutes if a golden top is desired.
- Let rest for 5 minutes before serving to allow the rolls to set.
Notes
- Add chopped spinach or broccoli to the filling for extra veggies.
- Substitute cottage cheese for ricotta if desired.
- Use different shredded cheeses like Monterey Jack or provolone for variation.
- Freeze unbaked roll-ups for up to 3 months; thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 2 roll-ups
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg
