Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Cook the Noodles
Boil the lasagna noodles in salted water with a splash of oil until al dente. Drain, rinse under cold water, or toss with olive oil to prevent sticking. Lay them flat on a baking sheet or wax paper.
Step 3: Make the Alfredo Sauce
In a non-stick pan over low heat, melt the butter and stir in the cream. Add Italian seasoning, garlic powder, minced garlic, salt, pepper, nutmeg, and red pepper flakes. Cook for 5 minutes, stirring until thickened. Mix in 1 1/2 cups of Parmigiano Reggiano cheese. Set aside 1/2 cup for later.
Step 4: Prepare the Baking Dish
Spread the reserved 1/2 cup of Alfredo sauce evenly on the bottom of the prepared baking dish.
Step 5: Mix the Filling
In a bowl, combine ricotta, egg, shredded chicken, and half of the remaining Alfredo sauce. Stir well. Keep the rest of the sauce for topping.
Step 6: Assemble the Rolls
Spread the chicken-ricotta mixture evenly over each lasagna noodle, leaving a small border. Roll up each noodle tightly and place seam-side down in the baking dish.
Step 7: Add the Sauce and Cheese
Pour the remaining Alfredo sauce over the rolls, then sprinkle the mozzarella evenly on top.
Step 8: Bake
Cover with foil and bake for 25–30 minutes, until the cheese is golden and bubbly.
Step 9: Garnish and Serve
Sprinkle with fresh parsley and serve hot.
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