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For Assembly:
- 12 lasagna noodles, cooked according to package instructions
- 1 cup of shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Step-by-Step Instructions
1. Prepare the Alfredo Sauce:
- In a large saucepan, melt the butter over medium heat.
- Add the minced garlic to the saucepan and cook until fragrant, about 1 minute.
- Stir in the all-purpose flour and cook, stirring constantly, for 1-2 minutes to form a roux.
- Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps from forming.
- Cook the sauce until thickened, about 5-7 minutes.
- Stir in the grated Parmesan cheese until melted and smooth.
- Season the sauce with salt, pepper, and a pinch of nutmeg, if using. Set aside.
2. Prepare the Chicken Filling:
- In a mixing bowl, combine the cooked chicken, ricotta cheese, grated Parmesan cheese, chopped fresh parsley, salt, and pepper.
- Mix until well combined and set aside.
3. Assemble the Lasagna Rolls:
- Lay out the cooked lasagna noodles on a clean work surface.
- Spread a generous layer of the Alfredo sauce onto each noodle.
- Spoon a portion of the chicken filling onto each noodle, spreading it out evenly.
- Roll up each noodle tightly and place seam-side down in a greased baking dish.
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