Ingredients:

  • 12 lasagna noodles
  • 4 qt water
  • 1 tbsp salt
  • 3 cups cooked chicken breast, shredded or diced
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 large egg
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 tsp nutmeg

Instructions:

  1. Boil the lasagna noodles in salted water. Remove them exactly 2 minutes before the package 'al dente' instructions and lay them flat on parchment paper or a greased baking sheet to prevent sticking.
  2. In a large bowl, combine the ricotta, egg, minced garlic, salt, pepper, and half of the mozzarella. Fold in the shredded chicken and chopped spinach until evenly coated.
  3. Melt butter in a skillet over medium heat. Stir in heavy cream and simmer for 3–5 minutes until slightly thickened. Remove from heat and whisk in the 1.5 cups of Parmesan and nutmeg until smooth.
  4. Spread 1/2 cup of the Alfredo sauce on the bottom of a 9x13 inch baking dish.
  5. Place a generous scoop of the chicken ricotta filling onto each noodle and roll tightly. Place rolls seam-side down in the dish.
  6. Top the rolls with the remaining Alfredo sauce and the remaining mozzarella cheese.
  7. Bake at 375°F (190°C) for 20–25 minutes until the cheese is golden-brown and bubbling.