This post has been sponsored by Prego®. All thoughts and opinions are my
Easy Alfredo chicken lasagna rolls are filling, easy, and fun to make with the kids, thanks to simple ingredients!
I have a very insistent kitchen helper in my two-year-old son, Emmett. He must be involved in every aspect of meal making, from the prep, to the cooking, and then, hopefully (because, toddler tastebuds! Ugh.), the eating. At just over two, he’s very nimble and coordinated, so I have been allowing him to help with little jobs in the kitchen, like stirring and pouring. He’s an ace. Meals like these easy alfredo chicken lasagna rolls provide a great place to let his little hands help—and for me to let Prego® Homestyle Alfredo Sauce help me make dinner a little faster.
Having a toddler help, even with their best efforts, does mean things take three times as long. But, helping builds his confidence and independence while developing our mutual love of cooking. It also means I need to find ways to speed things up where I can. While I love making my own alfredo sauce, like in this Lightened Up Three Cheese Alfredo, I also know that I am weighing a delicate balance with holding the baby’s attention span and getting things done before a meltdown ensues. I want to find ingredients that make my life easy AND taste as good as something I can make myself.
Thankfully that can be found at my local Fred Meyer, with Prego® Homestyle Alfredo Sauce. It is the perfect balance of fresh cream, garlic, and Parmesan cheese for a smooth and creamy taste.
These easy alfredo chicken lasagna Rolls are the perfect “little helper meal” since your kids can help stir the ricotta, add the ingredients, sprinkle the chicken on the rolls, and roll the finished lasagna! This also makes a ton, so busy families, like mine, can be prepared with leftovers for days. I hope that you will find this easy, filling recipe on your table soon. And, if you love to meal prep, you can do that, too, by dividing the lasagna rolls among two 8×8 aluminum pans, wrapping them tightly in plastic wrap and a layer of aluminum foil, and freezing them! I love having frozen homemade meals available for those ultra busy nights—we just have to heat and go.
Find ways to get your kids involved, and be sure to stock up on the essentials, like this Prego® Fresh Cream alfredo sauce, so you can just pour and bake for this fun and easy family meal of easy chicken alfredo lasagna rolls.
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Easy Alfredo Chicken Lasagna Rolls
- 1 jar Prego® Homestyle Alfredo Sauce
- 1 box Lasagna noodles, prepared according to package directions
- 1 1/2 pound Chicken Breast, cooked and shredded (use a rotisserie bird from the store to save time!)
- 1/3 cup Pesto Sauce
- 15 ounces Whole Milk Ricotta
- 2 Eggs
- 2 cloves Garlic, mined
- 1/4 cup Minced Basil
- 1/4 cup minced Parsley
- 1 tsp Kosher Salt
- 1/2 tsp Ground Pepper
- 2 cups Shredded Mozzarella, divided
- 3/4 cup Shredded Parmesan Cheese, divided.
Preheat oven to 400 degrees.
Set aside cooked lasagna noodles in a large bowl or strainer. Set aside shredded chicken in a medium bowl. In another medium bowl, whisk together the pesto, ricotta, 2 eggs, garlic, basil, parsley, salt and pepper, 1 cup of shredded mozzarella, and 1/2 cup of shredded parmesan.
On a cutting board, lay out one noodle at a time and spread about 3-4 Tbsp of ricotta mixture onto each noodle. Sprinkle shredded chicken over the top. Starting at one end, gently roll up the lasagna noodle, and place it into a sprayed non-stick 13×9 inch baking dish, with the seam end down to hold the noodle together. Repeat until all the noodles are used, or you run out of other ingredients.
Pour the jar of Prego Fresh Cream Alfredo over the top of the noodles, and top with remaining mozzarella cheese and parmesan. Bake for 35-40 minutes, or until the top of the cheese is bubbly and golden brown and the cream alfredo is bubbling. Remove from the oven and let set 10 minutes before serving. Top with more fresh basil or parsley if desired.