Monday, October 24, 2011
White Chicken Lasagna Roll Ups
This lasagna comes dressed to the dinner table all frilly and rolled up! Not to mention portion control. All you will need is one. They are such a different spin on traditionsl lasagna and a snap to make. I thought for sure they would be a little challenging, not at all. You can even make one at a time. Now you wont be left with an entire tray of lasagna.
1 lb. chicken breasts, roasted and shredded, or you can use rotisserie
1 cups part skim ricotta cheese
1/2 cup freshly grated parmesan cheese
1 cup shredded part skim mozzarella cheese, plus more for topping
1 tsp. salt
1 tsp. black pepper
2 tbs. fresh chopped Italian parsley
2 cloves minced garlic
8-10 lasagna noodles, cooked as directed and cooled slightly
2 cups Alfredo Sauce, homemade or jarred
Preheat oven to 350 degrees.
In a mixing bowl, mix the chicken, ricotta, mozzarella and parmesan cheese, salt, pepper, parsley & garlic until combined.
Spread a ladle or two of Alfredo sauce in the bottom of a 9x13 baking dish.
Lay out one lasagna noodle on cutting board, spread about 1/4 cup of the mixture along the noodle and roll up from one end to the other. Lay the roll seam side down in the Alfredo sauce.
Repeat with remaining noodles and filling, laying each in the sauce.
Top with more alfredo sauce and mozzarella cheese.
Bake in oven for 20-30 minutes until heated through and cheese is browned slightly on top.