Chicken Alfredo Lasagna Rollups
- Author: Annie Chesson
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 12 servings 1x
- 12 lasagna noodles (I boil up the whole box [18] because several tend to break)
- 1/2 cup mozzarella cheese
- 1/2 cup parmesan cheese
- For the alfredo sauce:
- 1/4 cup butter
- 1/4 cup flour
- 4 cups 2% milk
- 1 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- For the filling:
- 2 cups low fat ricotta cheese
- 2 cups shredded chicken (I used about half of a rotisserie chicken)
- 1 cup of your alfredo sauce
- 1 cup low fat mozzarella cheese
- 1/3 cup parmesan cheese
- Preheat your oven to 375 degrees
- Bring a large pot of SALTED (it should taste like the ocean) water to a boil. Cook your lasagna noodles according to package instructions. When done, drain in a colander and rinse with cold water. Pat the noodles dry on a few layers of paper towels and lay across a baking sheet (you will need to do this in batches – they won’t all fit on the baking sheet at the same time)
- Meanwhile, make your sauce: melt your butter in a large skillet over medium heat
- When melted, whisk in your flour. Let this cook for about thirty seconds and then pour in your milk. Whisk to combine
- Bring the milk mixture to a simmer and let it cook for several minutes until the sauce is thickened. Add your 1 cup of parmesan cheese and garlic powder, and season to taste with salt and pepper
- For the filling: in a large bowl combine your ricotta, chicken, 1 cup of the alfredo sauce you just made, 1 cup of mozzarella, and 1/3 cup of parmesan cheese. Season to taste with salt and pepper
- To assemble, spread 1 cup of alfredo sauce across the bottom of a 9×13 baking dish
- Spread 1/3 cup of your filling across each lasagna noodle and roll the noodles up into snug rolls
- Place each roll seam side down into your baking dish – you should end with 4 rows of 3 rolls
- Pour your remaining sauce across the top of the rollups, and sprinkle the remaining 1/2 cup of mozzarella and 1/2 cup of parmesan evenly across the top
- Bake, uncovered, for 30 minutes. If the cheese hasn’t become golden brown by this point, turn your oven onto broil and watch it carefully for a few minutes until the cheese had turned golden brown