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Chicken and Broccoli Alfredo Lasagna Rolls |mycolombianrecipes.com

Chicken and Broccoli Alfredo Lasagna Rolls

Erica Dinho
5 from 1 vote
Servings 6


  • 9 lasagna noodles according to the directions listed on package
  • 1 jar 1 lb. Ragú® Classic Alfredo Sauce
  • 2 large chicken breasts cooked and shredded (about 2 cups)
  • 8 ounces cream cheese at room temperature
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and ground black pepper to taste
  • 2 cups frozen broccoli florets thawed
  • Fresh parsley chopped


  • Preheat oven to 350 °F. Lay cooked lasagna noodles out in a single layer on a clean work surface.
  • In a medium bowl place the shredded chicken, cream cheese, mozzarella cheese, cheddar cheese,½ cup of Parmesan cheese, basil oregano, garlic powder, onion powder, and salt and pepper to taste and mix well.
  • Spread about 5 tablespoons of chicken mixture onto each of the lasagna noodles and top with broccoli florets. Roll the noodles tightly.
  • Spread ½ of the Ragú® Classic Alfredo Sauce jar on the bottom of a 9 x 9 baking dish.
  • Place the lasagna rolls side by side, 3 rows of 3 in the baking dish. Add the remaining Ragú® Classic Alfredo Sauce over the rolls. Sprinkle with the remaining parmesan cheese.
  • Bake for about 20 minutes until is heated through. Sprinkle with fresh parsley and serve warm.
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