Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles in boiling salted water until al dente, about 8–10 minutes. Drain and lay flat on parchment paper.
- In a mixing bowl, combine the shredded chicken, ricotta, egg, half of the mozzarella, parmesan, garlic powder, and Italian seasoning. Mix well.
- Spread a layer of filling on each noodle, roll tightly, and place seam-side down in a greased baking dish.
- Spread a thin layer of Alfredo sauce in the dish, then place the rolls and cover with remaining sauce.
- Top with remaining mozzarella and parmesan cheese.
- Bake for 25–30 minutes until hot and bubbly with melted cheese.
- Cool for 5 minutes, then garnish with parsley.
Nutrition
Notes
These lasagna rolls can be customized with turkey or vegetables, and they're meal prep-friendly. Store leftovers in the fridge for up to 3 days.
