Chicken Alfredo Lasagna Roll Ups
Equipment
Ingredients
Pasta
lasagna noodles (dry)
12 pcs
Chicken
chicken breast (cooked, shredded)
400 g
Filling
ricotta cheese (room temperature)
250 g
fresh spinach (chopped)
150 g
mozzarella cheese (shredded)
200 g
parmesan cheese (grated)
100 g
Alfredo Sauce
butter (room temperature)
60 g
garlic (minced)
4 cloves
heavy cream (cold)
400 ml
parmesan cheese (grated)
100 g
Instructions
Cook lasagna noodles
Bring a large pot of salted water to boil and cook lasagna noodles until al dente.
Prepare chicken
Cook and shred chicken breast if not using pre-cooked chicken.
Prepare ricotta spinach filling
Mix ricotta cheese with chopped spinach, half the mozzarella, and half the parmesan.
Make Alfredo sauce
Melt butter in a pan, add minced garlic, then pour in heavy cream and simmer. Add parmesan and stir until melted.
Assemble lasagna roll ups
Lay out cooked noodles, spread with ricotta mixture, add shredded chicken, then roll up tightly.
Bake the roll ups
Place roll ups in baking dish, cover with remaining Alfredo sauce and cheeses, then bake until bubbly and golden.
Original recipe
Storage
Store assembled but unbaked roll ups in fridge up to 24 hours before baking. Freeze baked roll ups wrapped tightly.
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