Chicken Alfredo Lasagna Rolls

Ingredients

• 8 pieces Lasagna Sheets (boil until al dente; no‑boil sheets can be used)
• 2 pieces Chicken Breast (thinly sliced)
• 2 tbsp All-Purpose Flour (for dredging the chicken)
• 1 tsp Garlic Butter Seasoning (store‑bought or homemade)
• 1 tsp Paprika (smoked paprika optional)
• 0.25 tsp Cayenne Pepper (adjust to desired heat)
• 2 tbsp Olive Oil (for cooking chicken)
• 3 cloves Garlic (minced)
• 2 cups Spinach (fresh, roughly chopped)
• 1 cup Heavy Cream (full‑fat for richness)
• 1 cup Diced Tomatoes (canned, drained)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 cup Mozzarella Cheese (shredded; divided for filling and topping)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Boil Lasagna Sheets

   Bring a large pot of salted water to a boil. Add the lasagna sheets and cook until al dente, about 8‑10 minutes. Drain and set aside on a clean kitchen towel.

   Time: PT12M

2. Season and Cook Chicken

   Pat the thin chicken breasts dry. In a shallow dish combine all‑purpose flour, garlic butter seasoning, paprika, cayenne, salt, and pepper. Dredge the chicken lightly. Heat olive oil in a skillet over medium‑high heat and cook the chicken 6‑8 minutes per side until golden and the internal temperature reaches 165°F. Remove and let rest.

   Time: PT15M

3. Prepare the Creamy Tomato Sauce

   In the same skillet add minced garlic and sauté 30 seconds. Add spinach and cook until wilted. Stir in heavy cream, drained diced tomatoes, grated Parmesan, and a pinch of salt and pepper. Simmer gently for 3‑5 minutes until the sauce thickens slightly.

   Time: PT5M

4. Assemble the Lasagna Rolls

   Lay a cooked lasagna sheet flat. Spread a thin layer of sauce, sprinkle a handful of shredded mozzarella, add sliced chicken strips, and a little more sauce. Roll tightly and place seam‑side down on a plate. Repeat with all sheets.

   Time: PT10M

5. Arrange in Baking Dish

   Pour a thin layer of remaining sauce onto the bottom of the baking dish. Place the lasagna rolls side by side, then spoon the rest of the sauce over them. Sprinkle the remaining mozzarella and chopped parsley on top.

   Time: PT5M

6. Bake Until Cheese Melts

   Preheat the oven to 375°F (190°C). Bake the dish for 20 minutes, removing the foil after the first 10 minutes to allow the cheese to brown. The sauce should be bubbling and the cheese golden.

   Time: PT20M

   Temperature: 375°F

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

20g

Fiber

3g