This post was created in collaboration with Ragú® and Latina Bloggers Connect. Thank you for reading and supporting the brands I work with — it helps support My Colombian Recipes.
I didn’t grow up eating traditional Italian red-sauce lasagna. While I tried classic lasagna for the first time after moving to the United States, my family in Medellín favored white lasagnas. My Aunt Consuelo made a memorable chicken-and-pork lasagna with a creamy white sauce, and that’s why I’m especially fond of white-sauce lasagnas.
Chicken and Broccoli Alfredo Lasagna Rolls
Erica Dinho
Pin Recipe
Ingredients
- 9 lasagna noodles according to package directions
- 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, for garnish
Instructions
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Preheat the oven to 350°F (175°C). Cook the lasagna noodles according to package directions, drain, and lay them in a single layer on a clean work surface.
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In a medium bowl, combine the shredded chicken, cream cheese, mozzarella, cheddar, ½ cup Parmesan, dried basil, dried oregano, garlic powder, onion powder, salt and pepper. Mix until smooth and evenly combined.
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Spread about 5 tablespoons of the chicken mixture onto each cooked lasagna noodle. Top each with a few broccoli florets, then roll the noodles tightly from one end to the other.
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Pour half of the Ragú® Classic Alfredo Sauce into the bottom of a 9 x 9-inch baking dish and spread evenly.
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Place the lasagna rolls seam-side down in three rows of three in the dish. Spoon the remaining Alfredo sauce over the rolls and sprinkle with the remaining Parmesan cheese.
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Bake for about 20 minutes, until heated through and the cheese is melted. Sprinkle with chopped fresh parsley and serve warm.
Turning lasagna noodles into individual rolls is a quick, practical approach for weeknight dinners. The rolls bake faster than a full lasagna and are easy to portion and serve. Ragú® celebrates family mealtime moments that bring people together — for me, that means cooking something my kids and family enjoy. That’s what makes a meal #Saucesome.
Ragú® delivers the familiar Italian-inspired flavors many American families love, and its sauces make quick, satisfying dinners simple. These Chicken and Broccoli Alfredo Lasagna Rolls are inspired by Ragú®’s Chicken and Broccoli Alfredo concept. The recipe is straightforward, affordable, and adaptable — tender noodles filled with shredded chicken, cheese, and broccoli, all hugged by a creamy Alfredo sauce. It’s a comforting weeknight meal that earned a permanent spot in my recipe rotation.
For this dish I used Ragú® Classic Alfredo Sauce for its smooth texture and rich flavor. The recipe is easy to prepare and yields a warm, satisfying meal the whole family can enjoy.
This is a compensated campaign in collaboration with Ragú® and Latina Bloggers Connect. All opinions expressed here are my own.