Creamy Chicken Alfredo Lasagna Rolls with Fresh Spinach

 

 

 

Ingredients:

12 lasagna noodles
2 tablespoons olive oil
2 chicken breasts, cooked and shredded
2 cups fresh spinach, chopped
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups alfredo sauce (store-bought or homemade)
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions:

Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, drain, and set aside.
Heat olive oil in a skillet over medium heat. Add the shredded chicken and spinach, sautéing until the spinach wilts, about 2-3 minutes.
In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, dried basil, salt, and pepper. Stir in the chicken and spinach mixture.
Spread a thin layer of alfredo sauce on the bottom of a 9×13-inch baking dish.
Lay out the lasagna noodles and spread a generous amount of the chicken-spinach mixture onto each noodle. Roll them up tightly and place them seam-side down in the baking dish.
Pour the remaining alfredo sauce over the lasagna rolls and top with the remaining mozzarella cheese.
Cover with aluminum foil and bake for 20 minutes. Then, uncover and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Garnish with fresh parsley before serving, if desired.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 450 kcal | Servings: 4 servings