Chicken Alfredo Lasagna Rolls

Ingredients

• Water (For cooking the lasagna sheets)
• 1 tsp Salt (For cooking the lasagna sheets)
• 1 pack Lasagna sheets (The creator used Bake Parlor lasagna sheets)
• 500 g Chicken breast (For the chicken filling)
• 1 tsp Salt and black pepper (For the chicken filling; the source lists these together)
• 1 tsp Garlic (For the chicken filling)
• 1 tsp Paprika (For the chicken filling)
• 1 tsp Oregano (For the chicken filling)
• 2 tbsp Alfredo recipe mix sachet (From Bake Parlor's Alfredo white sauce pasta; for the chicken filling)
• 1 tbsp Oil (For cooking the chicken)
• 4 tbsp Butter (For the white sauce)
• 1 tsp Garlic (For the white sauce)
• 0.5 cup Mushrooms (For the white sauce)
• 1 Onion (For the white sauce)
• 1 tsp Chicken powder (For the white sauce)
• 1 tsp Salt and black pepper (For the white sauce; the source lists these together)
• 1 tsp Chilli flakes (For the white sauce)
• 2 cups Cream and milk (The source gives a combined quantity and does not specify the split between cream and milk)
• 1 tbsp Lemon juice (For the white sauce)
• Mozzarella cheese (For filling and topping; amount not specified)
• Cheddar cheese (For filling and topping; amount not specified)
• 0.333333 pack White sauce recipe mix (One-third of a Bake Parlor white sauce recipe mix pack; used to thicken the sauce)
• Oregano (For garnish; amount not specified)
• Green onions (For garnish; amount not specified)

Steps

1. 1

   Cook the lasagna sheets in salted water according to the package directions, then prepare them for rolling. The source does not specify the cooking time or whether the sheets should be rinsed or cooled.

2. 2

   Season the chicken breast with salt and pepper, garlic, paprika, oregano, and the Alfredo recipe mix sachet. Mix thoroughly so the seasoning coats the chicken evenly.

3. 3

   Heat the oil in a pan and cook the seasoned chicken until cooked through. The source does not specify a cooking time or internal temperature.

4. 4

   In the same pan, or in a new pan if preferred, melt the butter.

5. 5

   Add the garlic to the melted butter and cook it briefly as the base of the white sauce. The source does not specify a cooking time.

6. 6

   Add the mushrooms and onion to the pan and cook them with the garlic and butter.

7. 7

   Add the chicken powder, salt and pepper, chilli flakes, and the cream-and-milk mixture. Stir to combine.

8. 8

   Add the lemon juice and one-third of the white sauce recipe mix pack. Stir until incorporated and allow the sauce to thicken. The source does not specify a cooking time or exact consistency.

9. 9

   Place a lasagna sheet on a work surface. Add some of the cooked chicken filling and cheese to the center, then roll the sheet around the filling.

10. 10

    Arrange the lasagna rolls in a baking dish.

11. 11

    Pour the leftover white sauce over the lasagna rolls and sprinkle extra mozzarella and cheddar cheese on top.

12. 12

    Bake or air-fry the assembled lasagna rolls until the cheese is melted and the dish is heated through. The source does not specify the appliance temperature or cooking time.

13. 13

    Garnish the finished lasagna rolls with oregano and green onions, then serve.

Notes

The source does not specify the lasagna-sheet cooking time, chicken cooking time, white-sauce cooking time, baking or air-frying temperature, final cooking time, or exact quantities of mozzarella, cheddar, oregano, and green onions. It also lists the cream and milk together as 2 cups without specifying their proportions.

Nutrition per serving

• main
• chicken
• lasagna
• pasta
• baked
• air-fryer
• cheesy
• comfort food