Chicken Alfredo Lasagna Rolls

Our son Harry—who would happily eat fettuccine Alfredo seven days a week—asked me to turn his favorite dish into a lasagna. It got me thinking about the first lasagna I ever made, a vegetarian version inspired by the wonderful chef and cookbook author Deborah Madison. Her spinach-ricotta filling is, to me, what makes a great lasagna. So I wondered: what if I married those two ideas—creamy Alfredo and that beautiful spinach-ricotta filling?

The creamy ricotta filling, loaded with spinach, onion, garlic, and Parmesan, is so delicious it makes dreams come true. Somehow, it just works. And I love that you’re sneaking a generous amount of vegetables into what is otherwise a very rich, indulgent dish.

And the best part? You can easily leave out the chicken and make it completely vegetarian.

Chicken Alfredo Lasagna Rolls

Ingredients:

Lasagne Rolls

* 3–4 chicken breasts

* 1/2 tsp salt

* 1/2 tsp pepper

* 1 tsp garlic powder

* 1 tsp paprika

* 1 tsp oregano

* 1 tbsp avocado oil

* Shredded mozzarella

* 6–8 lasagna sheets

Spinach & Ricotta Filling

* 1 yellow onion, chopped

* 20 cloves garlic, chopped/minced

* Olive oil, for sautéing

* 1 lbs spinach

* 1 cup ricotta cheese

* 1 egg

* 1 cup grated Parmesan cheese

Alfredo Sauce

* 4–5 cloves garlic, minced

* 4 oz cream cheese, room temperature

* 2 1/2 tbsp unsalted chicken stock/broth

* 1 cup heavy cream

* 1/2 cup pasta water

* 1 tsp oregano

* 1/2 tsp paprika

* 1/3 cup shredded Parmesan cheese

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Directions:

1. Cook the lasagna sheets until al dente and preserve the pasta water.

2. Prepare the chicken by cutting it into small cubes. Add the oil, salt, pepper, paprika, garlic powder, and oregano. Mix well.

3. Add the chicken to a hot pan and cook until fully cooked through. Make sure not to overcrowd the pan. Remove the chicken and set aside.

4. Preheat the oven to 400°F.

5. Using the same pan that you cooked the chicken in, add a little olive oil, then sauté the chopped yellow onion and garlic until softened and fragrant.

6. Add the spinach and sauté until wilted and cooked down. Remove from the heat, then add the ricotta cheese, egg, and grated Parmesan. Mix everything together until well combined.

7. Prepare the Alfredo sauce in the same pan. Add the minced garlic and cream cheese. Mix until the cream cheese melts, then deglaze with the chicken stock. Add the heavy cream, paprika, and oregano. Once the sauce starts to simmer, mix in the Parmesan cheese until melted, then add the pasta water. Add more pasta water if needed to reach your desired consistency.

8. Assemble the lasagna rolls by layering Alfredo sauce, the spinach-ricotta mixture, shredded chicken, and shredded mozzarella onto each lasagna sheet. Roll tightly and place in a baking dish.

9. Pour the remaining Alfredo sauce over the lasagna rolls until they are covered, then sprinkle with more shredded mozzarella.

10. Cover with aluminum foil and bake for 15–20 minutes. Remove the foil during the last few minutes and broil until the cheese is golden and bubbly.