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Name: Chicken Alfredo Lasagna Roll Ups
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 10 Lasagna Noodles; 3 cups Shredded Chicken; 16 oz Ricotta Cheese; 1 tsp Salt; 1 tsp Italian Seasoning; 1/2 tsp Onion Powder; 1/2 tsp Garlic Powder; 1.5 cups Alfredo Sauce; 2 cups Mozzarella; 1 cup Parmesan, shredded

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INGREDIENTS

10 Lasagna Noodles
3 cups Shredded Chicken
16 oz Ricotta Cheese
1 tsp Salt
1 tsp Italian Seasoning
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1.5 cups Alfredo Sauce
2 cups Mozzarella
1 cup Parmesan, shredded

Servings

INSTRUCTIONS

- Bring a pot of water to a boil. Add lasagna noodles and cook according to package instructions until al dente.

- Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).

- Preheat oven to 350 degrees F.

- In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.

- With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.

- Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.

- Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.

- Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.

- Place each lasagna roll up into the casserole dish.

- Pour the remaining Alfredo sauce over the lasagna roll ups.

- Top with shredded mozzarella and Parmesan cheese.

- Cover dish with aluminum foil and bake for 20 minutes.

- After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.

NOTES

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Chicken Alfredo Lasagna Roll Ups

10 Lasagna Noodles
3 cups Shredded Chicken
16 oz Ricotta Cheese
1 tsp Salt
1 tsp Italian Seasoning
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1.5 cups Alfredo Sauce
2 cups Mozzarella
1 cup Parmesan, shredded

- Bring a pot of water to a boil. Add lasagna noodles and cook according to package instructions until al dente.
- Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).
- Preheat oven to 350 degrees F.
- In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
- With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
- Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.
- Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
- Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
- Place each lasagna roll up into the casserole dish.
- Pour the remaining Alfredo sauce over the lasagna roll ups.
- Top with shredded mozzarella and Parmesan cheese.
- Cover dish with aluminum foil and bake for 20 minutes.
- After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.

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Nutrition

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Serving Size: 1 Serving (1946g)
Recipe Makes: 1 Servings

Calories: 5190
Calories from Fat: 2411 (46%)

Amt Per Serving		% DV

	Total Fat 267.9g	357 %
	Saturated Fat 122g	610 %
	Monounsaturated Fat 88.8g
	Polyunsanturated Fat 42g
Cholesterol 1197.3mg		368 %
Sodium 12512mg		431 %
Potassium 3349.9mg		88 %
Total Carbohydrate 313.9g		92 %
	Dietary Fiber 7g	28 %
	Sugars, other 306.8g
Protein 366.7g		524 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5190

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