Chicken Alfredo Lasagna Rolls

I've been meaning to make Lasagna Rolls again for a while, since it has been such a big hit in the past, but wanted to put a new spin on it.  I had some chicken and Alfredo sauce on hand, so this recipe was then born!

Chicken Alfredo Lasagna Rolls
Recipe inspired by Giada DeLaurentiis

  • 1 lb. chicken breasts, boiled and shredded
  • 4 oz. softened cream cheese
  • 2 cups fresh spinach, chopped fine
  • 1 cup white mushrooms, chopped
  • 1 cup shredded Mozzarella cheese, plus more for topping
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 tbs. fresh chopped Italian parsley
  • 2 cloves minced garlic
  • 8-10 lasagna noodles, cooked as directed and cooled slightly
  • 2 cups Alfredo Sauce, homemade or jarred

  •  Preheat oven to 350 degrees.
  •  In a mixing bowl, mix the chicken, cream cheese, spinach, mushrooms, cheese, salt, pepper, parsley & garlic until combined.
  • Spread a ladle or two of Alfredo sauce in the bottom of a 9x13 baking dish.
  • Lay out one lasagna noodle on cutting board, spread about 1/4 cup of the mixture along the noodle and roll up from one end to the other.  Lay the roll seam side down in the Alfredo sauce.
  • Repeat with remaining noodles and filling, laying each in the sauce.  
  • Top with mozzarella cheese.
  • Bake in oven for 20-30 minutes until heated through and cheese is browned slightly on top.

1 comment:

Patty said...

Oh - yum! I need to try these!


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