Ingredients

1 1/2 cup Parmigiano Reggiano cheese You can also use several types of cheese.

Season with salt and pepper to taste.

1 pinch red pepper flakes for dusting

1 teaspoon nutmeg

1/2 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1 minced garlic clove

Cream 1 and 1/2 cup

2 to 3 tablespoons butter

To make the lasagna rolls:

Uncooked lasagna noodles 9-10

Egg 1

Garnishing with parsley

2 cups shredded rotisserie chicken You can always make use of leftovers.

1 and a half cup grated Mozzarella

1 cup ricotta cheese

Making Chicken Alfredo Lasagna Rolls

1 and a half cup Parmigiano Reggiano cheese You can also use several types of cheese.
Season with salt and pepper to taste.
1 pinch red pepper flakes for dusting
1 teaspoon nutmeg
Seasoning from Italy a half teaspoon
roasted garlic powder a half teaspoon
The clove of garlic 1 tbsp. cream 1 and 1/2 cup
2 to 3 tablespoons butter
To make the lasagna rolls:
9-10 uncooked lasagna noodles 1 tsp parsley for garnish
2 cups shredded rotisserie chicken You can always make use of leftovers.
Mozzarella 1 1/2 cup shredded Ricotta cheese 1 cup
Making Chicken Alfredo Lasagna Rolls
Preheat the oven to 350°F and lightly butter a baking sheet for the lasagna rolls.
Add your lasagna noodles to a pot of boiling water and cook them according to the package directions. To prevent the noodles from sticking to the pot, season with salt and drizzle with oil.

Drain them and wash them in cold water to avoid sticking. You may also stir in some olive oil to keep them from breaking. Place them flat on a baking pan now, while you make the Alfredo sauce.

Add the butter and cream to a nonstick pan. On a low heat, add the seasoning, garlic powder, salt and pepper to taste, garlic, nutmeg, and red chili flakes.
Set the heat to medium and let the ingredients to cook for 5 minutes. Stir regularly to thicken the mixture. For a delicious flavor, sprinkle with parmesan cheese.

As the initial layer of sauce, spread some Alfredo sauce on the bottom of the plate.
Combine the ricotta, egg, and mozzarella in a mixing basin. Add half of the leftover alfredo sauce and mix well.

Cover the lasagna rolls with this mixture and roll them up. Arrange them in the baking dish and top with the leftover Alfredo sauce and mozzarella cheese.

Cover the dish with foil and bake for 25-30 minutes, or until the cheese is golden brown. Serve it hot and fresh with a sprinkle of parsley on top.