Chicken Alfredo Lasagna Rollups
Ingredients
10 lasagna noodles
3 cups chicken, cooked and shredded
16 ounces Ricotta cheese
1 1/2 cups spinach, optional
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cups alfredo sauce
2 cups Mozzarella, shredded
1 cup Parmesan, shredded
Directions
To begin, bring a pot of water to a boil. Add the lasagna noodles and cook until al dente, following the package instructions.
Drain the water from the pot and place the noodles on a flat surface, parchment paper is recommended.
Preheat the oven to 350 degrees F.
In a large bowl, combine the ricotta cheese, spinach (if using), shredded cheese, onion powder, salt, garlic powder, and Italian seasoning.
With the lasagna noodles on a flat surface, spread 3 ounces of the chicken mixture on each noodle, leaving 1/3 of the noodle bare.
Top the chicken mixture with 1-2 tablespoons of the alfredo sauce.
Roll up the noodle, starting at the end of the noodle and rolling towards the bare end.
Add 1/4 cup of alfredo sauce to the bottom of a casserole dish.
Place each of the rolled lasagnas into the casserole dish.
Pour the remaining alfredo sauce onto the rolled lasagna. Top with parmesan and shredded mozzarella cheese.
Cover the dish with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the aluminum foil and bake once more for 10 minutes, or until the cheese is melted.