Description
Chicken Alfredo Lasagna Roll Ups combine tender lasagna noodles rolled with a creamy cottage cheese and rotisserie chicken filling, topped with a rich homemade Alfredo sauce and melted mozzarella. This comforting baked dish is perfect for a family dinner, offering a delicious twist on traditional lasagna with easy assembly and indulgent flavors.
Ingredients
Scale
Lasagna Noodles
- 12 lasagna noodles, uncooked
Alfredo Sauce
- 4 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 1/2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1 1/2 cups parmesan cheese, grated
- 1/4 teaspoon red pepper flakes
- Fresh parsley, for garnish
Filling
- 2 cups cottage cheese
- 2 large eggs
- 2 cups mozzarella cheese, shredded and divided
- 3 cups rotisserie chicken, cut into bite-sized pieces
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and drizzle a little oil over the noodles to prevent sticking. Lay them flat on parchment paper to cool.
- Make Alfredo Sauce: Heat a large skillet over medium-high heat and melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the flour and cook for 1-2 minutes to form a roux.
- Add Cream and Seasonings: Gradually whisk in heavy cream, Italian seasoning, garlic powder, salt, black pepper, nutmeg, and red pepper flakes. Let the mixture simmer for 2-3 minutes until it begins to thicken.
- Incorporate Cheese: Reduce heat and whisk in the grated Parmesan cheese until the sauce is smooth. Turn off the heat.
- Prepare Baking Dish Base: Spread 1 cup of the Alfredo sauce evenly on the bottom of the prepared baking dish and set aside.
- Make Filling: In a large bowl, combine cottage cheese, eggs, 1 1/2 cups of shredded mozzarella, and rotisserie chicken. Mix well until all ingredients are incorporated.
- Assemble Roll Ups: Place a lasagna noodle on a cutting board. Spoon about 1/3 cup of the filling evenly across the noodle, then roll it up tightly. Place the rolled noodle seam side down in the baking dish. Repeat until all noodles and filling are used.
- Top and Bake: Pour the remaining Alfredo sauce over the rolled noodles. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly on top.
- Bake: Bake the dish uncovered in the preheated oven for 20-25 minutes, until bubbly and the cheese is melted and slightly golden.
- Rest and Serve: Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- To freeze for later, assemble the roll ups, cover tightly, and freeze unbaked for up to 2 months. Thaw overnight in the fridge before baking.
- Use rotisserie chicken for quick prep, or substitute with cooked shredded chicken breast.
- For extra flavor, add chopped fresh parsley or basil into the filling mixture.
Keywords: Chicken Alfredo, Lasagna Roll Ups, Baked Pasta, Italian Comfort Food, Rotisserie Chicken Recipe