Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a sheet of parchment paper or a clean surface to prevent them from sticking together.
Make the Filling:
In a large bowl, combine the ricotta cheese, shredded chicken, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, and the egg. Season with salt and pepper to taste. Mix everything until well combined.
Assemble the Rolls:
Preheat your oven to 375°F (190°C).
Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
Take each lasagna noodle and spread a generous amount of the chicken and cheese filling along the length of the noodle.
Carefully roll the noodle up and place it seam side down in the prepared baking dish. Repeat for the remaining noodles.
Top the Lasagna Rolls:
Once all the rolls are in the baking dish, pour the remaining Alfredo sauce over the top of the rolls.
Sprinkle the remaining mozzarella cheese on top of the sauce.
Bake the Lasagna Rolls:
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Serve:
Garnish with chopped fresh parsley or basil for a pop of color and freshness. Serve hot and enjoy!
Serving and Storage Tips:
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