Chicken Alfredo Lasagna Rolls | How To Make Lasagna Rolls

alfredo sauce

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often cheaper

Fill a large pot with water and bring it to a boil for the lasagna noodles; add a little salt to the water.

Season boneless skinless chicken thighs with seasoning salt, onion powder, garlic powder, Italian seasoning, and smoked paprika; mix well with a little oil.

Sear the seasoned chicken in a skillet for about 5-6 minutes until cooked.

Cook the lasagna noodles according to package instructions; use about 8 or 9 noodles.

Let the chicken rest for about 10 minutes before cutting into it.

In the same skillet, add some oil, then add chopped onion and garlic; sauté until fragrant.

Add spinach to the skillet and cook for about 1-2 minutes until wilted; add tomatoes but do not cook them down.

Pour in about 1.5 cups of heavy cream and season with the same seasonings used for the chicken; let the sauce thicken.

Add parmesan and a little mozzarella cheese to the sauce; turn off the heat and let the cheese melt into the sauce.

Cut the rested chicken into smaller pieces and mix it into the sauce.

Spread some sauce at the bottom of a 9x13 baking pan.

Take a lasagna noodle, add the sauce, and fill it with the chicken mixture; roll it up tightly and place seam-side down in the pan.

Repeat with remaining noodles and filling, placing them side by side in the baking dish.

Pour remaining sauce over the top of the lasagna rolls and sprinkle with leftover mozzarella and parmesan cheese.

Preheat the oven to 350°F; bake until the cheese is melted and bubbly, optionally broil to brown the top.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens