Chicken Alfredo Lasagna Roll Ups

Pasta is one of the best comfort foods that exists, and let’s face it, as we are now rolling through November of 2020, we could all use a little extra comfort. I have nothing against a perfect red marinara sauce, but my absolute favorite way to eat pasta is with Alfredo sauce, broccoli, and chicken. Personally, I would love a little mushrooms in the mix, but my husband gives a hard veto to that ingredient. Chicken Alfredo Lasagna Roll Ups are something that I have been making for a while now, but this year is the first time that I have ever tried ricotta cheese, and let me just say, I’m a little bit obsessed, and quite disappointed that I didn’t try it earlier in life. With the introduction of ricotta to my diet, I made a switch to my original Lasagna Roll Ups, and now this recipe is absolutely perfect!

While you could easily make a chicken alfredo lasagna, there is something a bit more fun about lasagna roll ups, and they are also easier to serve in individual portions. Typical servings of traditional lasagna have a habit of falling apart while they are getting transferred to plates, but lasagna roll ups leave the pan and pop onto the plate while staying together in one piece. Although they may take a little extra work to prep, it is worth it to have a nice swirled roll up on a plate. 

This recipe makes up eight servings, and I’ve found that typically you need to eat two to feel full. However, if you were serving these with a side of bread, you could easily feed a large family or company with this dish. 

Ingredients

8 Lasagna Noodles

2 tbsp Olive Oil

6 oz Shredded Cooked Chicken

6 oz Broccoli Florets

¼ cup Parmesan Cheese

1 tsp Dried Onion Flakes

½ tsp Garlic Powder

15 oz Skim Ricotta Cheese

15 oz Alfredo Sauce

1 ½ cup Shredded Mozzarella Cheese

Directions

1. Prep the lasagna noodles according to the package instructions in a large boiling pot of water and olive oil. Strain and let them cool before handling. They are easiest to handle when they are a little warmer than room temperature. 

2. Steam or boil the broccoli florets until they are easily able to be poked with a fork. Cut off the large pieces of stem, and chop the rest of the florets into small bite-sized pieces. 

Kitchen Tip 1: One of the best kitchen tools to own is a digital scale. So many recipes call for measurements in the weight of ounces. While this can be eyed up, most of these recipes turn out better if you actually weigh the ingredients. For example, in this recipe, you can weigh the chopped broccoli florets, and shredded chicken to make sure you actually have the right amount. 

3. Mix the shredded chicken, broccoli tips, parmesan cheese, onion flakes, and garlic powder together. As it is being mixed, be careful not to stir too hard. Otherwise the broccoli tips will start to fall apart and change the texture of the filling. 

4. Add ½ cup of the Alfredo sauce to the filling and stir to combine. 

Kitchen Tip 2: My personal choice of Alfredo sauce is always Bertolli with Aged Parmesan Cheese. This brand is fructose free and is the closest I have found to tasting homemade while having the ease of being a pre-made ingredient. 

5. Grease a 7 x 11 glass baking pan and set it next to the ingredients. 

6. Spread out the eight noodles so they are laying flat. Split the ricotta cheese out evenly between the noodles and spread it out over the entire surface.

7. Next, split the filling evenly across the eight noodles, and spread it out over the top of the ricotta. 

8. Roll the noodles up tightly so the filling doesn’t fall out. Some may slide out of the side, but a tight roll will prevent most of this. 

9. Set the rolls in the greased pan, pour the remaining sauce over the top, and finish off the dish by spreading the mozzarella cheese over the sauce. 

10. Cover the dish with foil and bake at 350 degrees for 25 minutes. Let the dish rest for 10 minutes before serving. 

While this dish does take a little prep work, it is worth it if you are looking for a meal that serves a whole family, or want to prepare for a long work week, and need some leftovers. Roll ups are a great, fun spin on regular lasagna, and taste so delicious. Enjoy! 

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