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Chicken Alfredo Lasagna Roll Ups
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 14-16 lasagna noodles* cooked according to package instructions
- 2 cups cooked shredded chicken I use rotisserie chicken
- 8 oz. baby bella mushrooms
- 1 cup chopped onion
- 16 oz. ricotta cheese
- 1 cup shredded mozzarella
- 1 tablespoon chopped rosemary
Alfredo Sauce*
- 1/2 cup butter
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese grated
Instructions
- Preheat oven to 375 degrees.
- For the alfredo sauce: In a saucepan over medium heat melt 1/2 cup butter. Add in cream and bring to a boil and reduce heat to low for 6 minutes, stirring occasionally. Add Parmesan cheese and cook for another 2 minutes until cheese is fully melted, stirring constantly. Remove from heat.
- In a large skillet melt the butter and olive oil. Add the mushrooms and onion and cook until tender, about 5-7 minutes. Remove from heat.
- In a large bowl add the mushrooms and onions. Then add the chicken, both cheeses, and rosemary.
- Lay out cooked lasagna noodles on clean surface. Then spread 1/3 cup of the chicken mixture onto each lasagna noodle.
- Spray cooking spray into a large baking dish then spread a thin layer of the alfredo sauce on the bottom.
- Roll up each noodle tightly. Place in baking dish.
- Pour remaining alfredo sauce over the roll ups.
- Bake covered for 15 minutes. Uncover and bake for 5 minutes. Let stand for another 5 minutes.
Notes
*This makes 14 rolls but I always cook extra noodles in case some tear while cooking.
**If using store bought Alfredo Sauce - you will need about 2 cups worth
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