Description
Tender lasagna noodles are filled with a creamy mixture of ricotta, shredded chicken, spinach, and cheese, then rolled up and baked in a homemade Alfredo sauce for a rich, comforting dish that’s perfect for family dinners or make-ahead meals.
Ingredients
- 8–10 lasagna noodles
- 2 cups cooked shredded chicken
- 1 cup ricotta cheese
- 4 oz cream cheese (optional)
- 1 cup frozen chopped spinach, well drained
- 1 cup shredded mozzarella cheese
- 1 cup shredded colby jack cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp Cajun or Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Season chicken with Cajun or Italian seasoning and cook in olive oil until golden. Let rest, then dice.
- In the same pan, melt butter and sauté garlic until fragrant. Whisk in heavy cream and Parmesan, cook until thickened to make Alfredo sauce.
- Cook lasagna noodles until al dente, drain and lay flat on a clean surface to cool slightly.
- In a large bowl, combine ricotta, cream cheese (if using), spinach, diced chicken, and half the mozzarella and colby jack cheeses.
- Spread about ½ cup of filling onto each lasagna noodle, then roll up and place seam-side down in the prepared baking dish.
- Pour Alfredo sauce evenly over the roll-ups, making sure it seeps into the crevices. Sprinkle with remaining cheeses.
- Bake uncovered for about 35 minutes, or until bubbly and golden.
Notes
- Use gluten-free noodles and dairy-free cheese alternatives for dietary needs.
- Make ahead and freeze unbaked roll ups for easy future meals.
Nutrition
- Serving Size: 2 roll ups
- Calories: 520
- Sugar: 2g
- Sodium: 640mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 110mg
