These Chicken Alfredo Lasagna Roll Ups are the majority of the kinds of great Chicken Alfredo folded up into lasagna noodles to make simple lasagna rolls. A straightforward weeknight supper formula that the entire family will love.
I’m continually searching for new, simple, plans to make on occupied weeknights and these Chicken Alfredo Lasagna Roll Ups are right now at the highest priority on my rundown. These smooth, mushy, lasagna rolls are loaded up with destroyed chicken and ricotta cheddar, and they are topped with velvety Alfredo sauce and a blend of Parmesan and mozzarella cheddar. My entire family adores them!
The thing I cherish most about lasagna move ups is that you can make a major cluster of them early and afterward divide them out into individual servings, or keep them together for a family supper, and place them in the cooler until you are prepared to serve them.
On the off chance that you need to spare yourself additional time, and make these Chicken Alfredo Lasagna Roll Ups considerably simpler you can utilize a rotisserie chicken. Simply evacuate the skin and draw the meat off of the bone. At that point utilize two forks to shred the chicken. It dispenses with the need to cook the chicken and it implies one less pot to wash toward the night’s end!
9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
3 cups shredded Mozzarella, or cheese of your choice
How to make it :
Spray an 8×8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.