Chicken Bacon Alfredo Lasagna Rolls

Chicken Bacon Alfredo Lasagna Rolls

Chicken Bacon Alfredo Lasagna Rolls are filled with tender chicken, crispy bacon, creamy ricotta, and plenty of melted cheese, all covered in a rich Alfredo sauce. This deesviral home-style recipe turns classic lasagna into an extra-creamy comfort-food dinner that’s perfect for sharing with the family.

Ingredients

Lasagna Rolls

12 lasagna noodles

2 cups cooked chicken, finely chopped or shredded

8 slices bacon, cooked and crumbled

15 oz (425 g) ricotta cheese

1 cup (115 g) shredded mozzarella cheese

1/2 cup (50 g) grated Parmesan cheese

1 large egg

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Alfredo Sauce

4 tablespoons unsalted butter

3 cloves garlic, minced

2 cups (480 ml) heavy cream

1 cup (100 g) freshly grated Parmesan cheese

1/2 teaspoon Italian seasoning

Salt and black pepper to taste

Topping

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

4 slices bacon, cooked and crumbled

Fresh parsley, chopped

Preparation

1. Cook the Lasagna Noodles

Preheat the oven to 375°F (190°C).

Cook the lasagna noodles in salted water until just al dente. Drain and lay them flat on parchment paper or a clean surface to prevent sticking.

2. Prepare the Alfredo Sauce

Melt the butter in a saucepan over medium heat. Add the garlic and cook for about 30 seconds.

Pour in the heavy cream and simmer gently for 3–4 minutes. Stir in the Parmesan, Italian seasoning, salt, and pepper.

Continue stirring until the sauce is smooth and creamy, then remove from the heat.

3. Make the Chicken Filling

In a large bowl, combine the chicken, crumbled bacon, ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and black pepper.

Mix until evenly combined.

4. Assemble the Rolls

Spread about 1 cup of Alfredo sauce over the bottom of a 9×13-inch baking dish.

Spread a generous layer of chicken filling over each lasagna noodle. Roll each noodle up carefully and arrange seam-side down in the baking dish.

5. Add the Sauce and Cheese

Pour the remaining Alfredo sauce evenly over the lasagna rolls.

Sprinkle with mozzarella and Parmesan, then finish with the crumbled bacon.

6. Bake

Cover loosely with foil and bake for 20 minutes.

Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.

7. Serve

Let the lasagna rolls rest for about 5–10 minutes before serving. Sprinkle with fresh parsley and spoon extra creamy sauce from the baking dish over each portion.

Helpful Tips

Use freshly grated Parmesan for a smoother Alfredo sauce. Rotisserie chicken is also a convenient option for the filling.

Cook the lasagna noodles only until al dente so they remain firm enough to roll without tearing.

For an extra cheesy finish, add a little more mozzarella during the final few minutes of baking.

Storage

Store leftovers covered in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or cover and warm them in the oven until heated through.

Creamy Alfredo sauce, savory chicken, smoky bacon, and plenty of melted cheese make these lasagna rolls a rich and satisfying family dinner.