Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this Chicken Alfredo Lasagna , you’ll feel like you’ve died and gone to heaven.
What’s not to love about lasagna? Carbs, meat, cheese, sauce… I don’t know about you, but I love all of those things. But, as with any classic dish, sometimes the same combination of ingredients gets a little old. Don’t get me wrong; lasagna with red meat sauce will always have a special place in my heart. But sometimes it’s fun to try out new recipes!
These Chicken Alfredo Lasagna Roll-Ups turned out better than I could have imagined, and they are pretty simple to put together. That’s a win-win in my book! Start by cooking the lasagna noodles according to the package. Once cooked, lay the noodles on a paper towel to dry them off. This will make it easier to roll them up when the time comes.
Next, prepare the filling. This rich, cheesy filling has not one, not two, but three kinds of cheeses. Cottage cheese, mozzarella cheese, and parmesan cheese. Add some creamy sauce, extra seasoning, and shredded chicken, and you’re almost done
Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
°10 lasagna noodle
°3 cups cooked and chopped chicken
°16 ounces ricotta cheese
°1 teaspoon salt
°1 teaspoon Italian seasoning
°½ teaspoon onion powder
°Half a tsp garlic powder
°1.5 cups Alfredo sauce, chilled
°2 c mozzarella cheese
°1 c parmesan cheese
Bring pot of water to boil.
Add the lasagna noodles and cook according to package directions until done.
Drain the water from the pot and place the pasta on a flat surface.
Preheat oven 350 degrees F .In a large bowl, combine the shredded chicken, ricotta, salt, onion powder, garlic powder and Italian seasoning.
With lasagna noodles on a flat surface, spread 3 ounces of chicken mixture over each noodles. Leave a third of the pasta bare.
Pour the chicken mixture with 1-2 tablespoons of Alfredo sauce.
Starting at the end of the pasta, roll it toward the bare end of the pasta.Add 1/4 cup alfredo sauce to the bottom of a saucepan.
Put each lasagna roll in the casserole.
Pour the remaining amount of Alfredo sauce over the lasagna rolls.
Topped with shredded mozzarella cheese and Parmesan cheese.
Cover the dish with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the aluminum foil and continue baking for 10 minutes, or until the cheese has melted and comes to a boil.