Ingredients:
For the Lasagna Rolls:
Ingredient Quantity
Lasagna noodles, cooked and drained 8 noodles
Cooked chicken breast, shredded 2 cups
Ricotta cheese 1 ½ cups
Mozzarella cheese, shredded 1 cup
Parmesan cheese, grated ½ cup
Garlic, minced 2 cloves
Fresh parsley, chopped 2 tablespoons
Salt to taste
Freshly ground black pepper to taste
For the Alfredo Sauce:
Ingredient Quantity
Unsalted butter ¼ cup
Garlic, minced 2 cloves
Heavy cream 1 cup
Parmesan cheese, grated 1 cup
Salt to taste
Freshly ground black pepper to taste
Instructions:
Prepare the Filling
In a mixing bowl, combine:
2 cups shredded chicken breast
1 ½ cups ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves minced garlic
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
Mix until well combined.
Assemble the Rolls
Lay out the cooked lasagna noodles on a flat surface.
Spread a generous scoop of the chicken Alfredo filling over each noodle, leaving a small border on all sides.

Roll and Arrange
Roll up each lasagna noodle gently.
Place the rolled noodles side by side in a baking dish.
Prepare the Alfredo Sauce
In a saucepan, melt ¼ cup unsalted butter over medium heat.
Add 2 cloves minced garlic and sauté until fragrant.
Pour in 1 cup heavy cream and bring to a gentle simmer.
Stir in 1 cup grated Parmesan cheese until melted and smooth.
Season with salt and freshly ground black pepper to taste.

Embrace the Sauce
Pour the Alfredo sauce over the arranged lasagna rolls, ensuring they are generously coated.
Bake to Perfection
Sprinkle the remaining ½ cup shredded mozzarella cheese and ¼ cup grated Parmesan cheese over the top.
Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese is melted and golden.
Serve and Savor
Let the Chicken Alfredo Lasagna Rolls cool for a few minutes before serving.
Enjoy your delicious and creamy lasagna rolls!