Blackened Chicken Alfredo Lasagna Roll Ups (Print version)
Lasagna noodles rolled around blackened chicken, spinach, and cheese, then baked in creamy homemade Alfredo sauce.
# Ingredients:
For the noodles
01 -
12 lasagna noodles
02 -
1 tablespoon olive oil, for the cooked noodles
For the blackened chicken
03 -
1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into thin cutlets
04 -
1 tablespoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon dried thyme
09 -
1/2 teaspoon cayenne pepper, or less to taste
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon black pepper
12 -
2 tablespoons olive oil
For the Alfredo sauce
13 -
4 tablespoons (56 g) unsalted butter
14 -
4 cloves garlic, minced
15 -
2 cups (480 ml) heavy cream
16 -
1 1/4 cups (125 g) freshly grated Parmesan cheese
17 -
1/4 teaspoon black pepper
18 -
Pinch of nutmeg, optional
19 -
Salt, to taste
For the filling and topping
20 -
1 1/2 cups (375 g) whole milk ricotta cheese
21 -
4 oz (115 g) cream cheese, softened
22 -
1 large egg
23 -
1 1/2 cups (170 g) shredded mozzarella cheese, divided
24 -
1 cup (30 g) chopped fresh spinach
25 -
1 tablespoon lemon juice
26 -
2 tablespoons chopped parsley, plus more for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, then drain, rinse briefly with cool water, toss lightly with 1 tablespoon olive oil, and lay them flat.
02 -
Stir the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper together. Coat the chicken cutlets with the seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side, until the center reaches 165 F. Rest for 5 minutes, then chop.
03 -
In a saucepan over medium heat, melt the butter. Add the garlic and cook for 30-45 seconds. Pour in the cream and simmer gently for 4-5 minutes, then lower the heat and whisk in Parmesan, black pepper, nutmeg if using, and salt to taste.
04 -
In a bowl, stir ricotta, cream cheese, egg, 1 cup mozzarella, spinach, lemon juice, parsley, and chopped blackened chicken until evenly combined.
05 -
Heat the oven to 375 F. Spread about 1 cup Alfredo sauce in a 9 by 13 inch baking dish. Spread filling over each noodle, roll it up from a short end, and place seam-side down in the dish.
06 -
Spoon the remaining Alfredo over the roll ups and sprinkle with the remaining 1/2 cup mozzarella. Cover with foil and bake for 25 minutes. Uncover and bake 10-12 minutes more, until bubbling and lightly browned. Rest 10 minutes before serving.
# Good to know:
01 -
Makes 12 roll ups, about 2 per serving.
02 -
Resting after baking helps the filling set and makes serving cleaner.
03 -
Use freshly grated Parmesan for the smoothest Alfredo sauce.