Ingredients
Equipment
Method
Step-by-Step Instructions
- Boil a large pot of salted water over high heat. Once boiling, add the lasagna noodles and cook until al dente, typically about 8-10 minutes. Drain and lay flat on parchment paper to cool.
- In a mixing bowl, combine shredded chicken, ricotta cheese, salt, Italian seasoning, onion powder, and garlic powder. Mix until smooth and creamy.
- Lay one lasagna noodle flat, spread 3 ounces of chicken filling over it, drizzle with Alfredo sauce, and roll tightly. Repeat with remaining noodles.
- Preheat oven to 350°F (175°C). Spread 1/4 cup Alfredo sauce in a casserole dish. Place assembled roll-ups seam-side down, top with remaining sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
- Let cool for 5 minutes before serving. Enjoy!
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days; reheating instructions provided.
