Totally love this recipe! It gets even tastier the next day... if you can hold out!

When the cold Midwest winds start howling and the fields are kissed with frost, there’s nothing like gathering around the kitchen table for a hearty meal. Chicken Alfredo Lasagna Roll-Ups is a dish that combines the simple, rustic charm of traditional lasagna with the creamy goodness of Alfredo sauce. It’s a recipe that has evolved from the old farmhouse kitchens, where making the most out of what was available often led to the best culinary surprises. This dish is perfect for those cozy family dinners, where laughter flows as freely as the food, and the warmth from the oven mirrors the warmth in our hearts.

These Chicken Alfredo Lasagna Roll-Ups pair wonderfully with a fresh garden salad, dressed in a light vinaigrette to complement the richness of the Alfredo sauce. A side of garlic bread, crispy on the outside and soft inside, is perfect for sopping up any extra sauce. And for a touch of sweetness to balance the meal, a light dessert like a lemon sorbet or a fruit tart would be just the thing.

Servings: 6-8 servings

12 lasagna noodles
2 cups cooked, shredded chicken
2 cups ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3 cups Alfredo sauce (homemade or store-bought)
1 tbsp chopped parsley
Salt and pepper to taste

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a clean surface.

In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix until well blended.

Spread about 1/4 cup of the ricotta mixture evenly over each lasagna noodle. Top with shredded chicken and a sprinkling of mozzarella cheese.

Gently roll up each noodle and place seam-side down in the prepared baking dish.

Pour the Alfredo sauce evenly over the roll-ups. Sprinkle any remaining mozzarella cheese on top.

Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and golden brown.

Let it rest for a few minutes before serving. Garnish with additional parsley if desired.

You can add a bit of spinach to the ricotta mixture for some extra greens, or try using different cheeses like Asiago or Gruyère for a unique flavor twist. For a lighter version, consider using whole wheat lasagna noodles and a lighter Alfredo sauce made with reduced-fat milk. This recipe is quite versatile, so feel free to experiment with different meats like turkey or even a veggie version with roasted vegetables.