Ingredients:
For the Lasagna Rolls:
12 lasagna noodles
2 cups cooked and shredded chicken breast
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley
Salt and pepper to taste
For the Alfredo Sauce:
1/2 cup unsalted butter
2 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Lasagna Noodles: Cook the lasagna noodles according to the package instructions. Drain and lay them out on a clean surface.
Prepare the Filling: In a bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly combined.
Assemble the Lasagna Rolls: Spread a generous amount of the chicken and cheese mixture evenly over each lasagna noodle. Roll the noodles tightly and place them seam side down in a greased baking dish.
Make the Alfredo Sauce: In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream and bring it to a simmer. Reduce the heat and stir in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste.
Pour Sauce Over Rolls: Pour the Alfredo sauce evenly over the assembled lasagna rolls in the baking dish.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the rolls are heated through and the sauce is bubbly.
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