Chicken Alfredo Lasagna Rolls

6 Aug

Not all of the recipes I find on the internet are a grand success. Just a few weeks ago, I was looking for something I could utilize my two quickly-ripening avocados for and stumbled upon an avocado pasta sauce. Sounds kind of yummy, right? I ignored the red flag that shot up when I read “1-3 cloves of garlic.” I love me some garlic, but 3 cloves? I even stayed on the safe end and put in only one and a half, and I almost fell out of my chair having been punched smartly in the taste buds. It was such an overwhelming garlic taste that I’m pretty sure my tongue went temporarily numb. I cleaned my plate, not wanting my kids to see me dump my food down the sink, but I was merciful to them. I saw their faces – it was pretty gross.

Luckily! This is one of my internet-find success stories. My kids are not fans of marinara (I think they are crazy, personally), so we always have to get pizza with either white sauce or no sauce, spaghetti is out, and lasagna is an every now and then. I was so excited when I found these Chicken Alfredo Lasagna Rolls – a perfect combo of the stuff they love, and I don’t have to cater to their crazy tastes. Plus, they had a lot of fun helping me put them together.

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Ingredients:

9 lasagna noodles
2 ½ cups alfredo sauce Lower-Fat Alfredo (double this recipe of alfredo if using)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 9X13 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 lasagne noodles until al dente. 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. Sprinkle oregano and garlic salt on top of sauce. Spread shredded chicken evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings.

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^F for about 30 minutes, or until the cheese is completely melted on top. Broil the last 3 minutes to make the cheese toasty on top.

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Original recipe found here: https://www.facebook.com/photo.php?fbid=10151550791243589&set=a.10150167972168589.304302.587428588&type=1

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One Response to “Chicken Alfredo Lasagna Rolls”

  1. Lauri August 6, 2013 at 3:35 am #

    Oh my gosh!! My kids are going to loooove this!

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