♥ CHICKEN ALFREDO LASAGNA ROLLS ♥

The kids will LOVE this!!!!

♥ CHICKEN ALFREDO LASAGNA ROLLS ♥


9 lasagna noodles

2 ½ cups Alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice


Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just

 enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, 

cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because 

lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to 

prevent them from sticking to each other. Then, lay out each noodle individually

 and blot dry with a paper towel.


Spread about 2 Tbs. Alfredo sauce over each noodle.

 (if there is too much sauce you will have a big mess on your hands!) 

Sprinkle oregano and garlic salt on top 

of sauce.Take 1/9 of the shredded chicken and spread it out evenly over each 


noodle.

 Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over

 the toppings. You will need to lift the noodle a little to prevent squishing out

 the inside ingredients while rolling.


Place the roll-ups in the pan, one by one, seam-side down so they don't come 

undone. Once they are all in the pan, pour the remaining alfredo sauce over the

 top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or 

until the cheese is completely melted on top. I sometimes broil mine the last 5 

minutes to make the cheese toasty on top.


****I ALSO HAVE MADE THIS AS A REGULAR LASAGNA, WITH MEATY 

MARINARA SAUCE, STUFFED WITH SPINACH AND RICOTTA. YOU CAN 

ALTERNATE INGREDIENTS AS YOU DESIRE!