Ingredients
1 cup ricotta cheese
12 lasagna noodles
2 cups cooked, shredded chicken (such as rotisserie chicken)
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 cups Alfredo sauce (store-bought or homemade)
1 cup fresh spinach (optional, for added flavor and nutrition)
1 large egg
1 teaspoon dried Italian herbs (such as basil and oregano)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Noodles: Cook the lasagna noodles according to the package directions until they are al dente. Drain and lay them flat on a baking sheet or parchment paper to prevent sticking.
Make the Filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, egg, Italian herbs, salt, and pepper. If you’re using spinach, mix it in as well.
Assemble the Roll-Ups: Spread a thin layer of Alfredo sauce over the bottom of a baking dish. Take a lasagna noodle and evenly spread a portion of the chicken mixture over it. Carefully roll up the noodle and place it seam-side down in the prepared baking dish. Continue with the remaining noodles.
Add the Sauce and Cheese: Pour the remaining Alfredo sauce over the lasagna roll-ups. Sprinkle the shredded mozzarella cheese on top.
Bake: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve: Allow the roll-ups to rest for a few minutes before serving. Garnish with chopped parsley, if desired.
Enjoy.