The creamy Alfredo sauce perfectly complements the tender lasagna noodles, while the ricotta-filled rolls packed with juicy chicken and vibrant broccoli create a delightful contrast in every bite. The melted mozzarella and Parmesan add a gooey richness that ties the dish together, making each forkful a comforting, cheesy, and savory experience.
Ingredients:
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
For the Lasagna Rolls:
- 12 lasagna noodles
- 2 cups cooked, shredded chicken breast (rotisserie chicken works well)
- 2 cups steamed broccoli florets
- 1 1/2 cups ricotta cheese
- 1 egg
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Prepare the Alfredo Sauce:
- In a medium saucepan over medium heat, melt the butter and add minced garlic. Sauté for 1-2 minutes until fragrant, but avoid browning.
- Stir in the heavy cream and bring it to a gentle simmer, stirring frequently.
- Slowly whisk in the Parmesan cheese until it melts and the sauce becomes creamy.
- Add salt, pepper, and a pinch of nutmeg if using. Stir until the sauce thickens, about 5 minutes. Set aside.
2. Cook the Lasagna Noodles:
- Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a baking sheet to prevent sticking.
3. Prepare the Filling:
- In a large mixing bowl, combine shredded chicken, steamed broccoli, ricotta cheese, egg, 1/2 cup shredded mozzarella, 1/4 cup Parmesan, Italian seasoning, salt, and pepper. Mix well.
4. Assemble the Lasagna Rolls:
- Preheat the oven to 350°F (175°C).
- Spread a thin layer of Alfredo sauce in the bottom of a 9×13-inch baking dish.
- Take one lasagna noodle and spread a generous spoonful of the chicken and broccoli mixture evenly over the noodle.
- Carefully roll up the noodle, starting from one end, and place it seam-side down in the baking dish.
- Repeat with the remaining noodles and filling.
5. Top and Bake:
- Pour the remaining Alfredo sauce over the lasagna rolls.
- Sprinkle the remaining mozzarella and Parmesan cheeses on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped parsley if desired.
6. Serve:
- Let the lasagna rolls rest for about 5 minutes before serving. Enjoy them with a fresh salad or garlic bread for a complete meal!
