Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) Italian seasoning
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 9 lasagna noodles
  • 15 oz (425g) ricotta cheese, whole milk
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1/4 cup (15g) chopped fresh parsley
  • 1 large egg, lightly beaten
  • 4 tablespoons (57g) unsalted butter
  • 2 cloves garlic, minced
  • 2 cups (473 ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 teaspoon (1.25g) salt, or to taste
  • 1/8 teaspoon (0.63g) black pepper, or to taste

Instructions:

  1. Sauté chicken cubes in olive oil with garlic powder, Italian seasoning, salt, and pepper until cooked through. Set aside to cool slightly.
  2. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Lay flat on a clean surface (baking sheet or silicone mat) to cool.
  3. Melt butter in a skillet. Add garlic and sauté until fragrant. Stir in heavy cream and Parmesan cheese. Simmer until thickened, seasoning with salt and pepper to taste.
  4. In a bowl, combine ricotta cheese, Parmesan cheese, parsley, and egg. Mix well.
  5. Spread a thin layer of Alfredo sauce in the baking dish. Spread ricotta mixture evenly over each lasagna noodle. Top with a portion of the cooked chicken. Roll up each noodle tightly and place seam-down in the prepared baking dish.
  6. Pour remaining Alfredo sauce over the lasagna rolls. Sprinkle with additional Parmesan cheese. Cover with foil (optional, but recommended to prevent over-browning) and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for an additional 10 minutes, or until golden brown and bubbly.
  7. Let the lasagna rolls rest for a few minutes before serving.