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Chicken Alfredo Lasagna Roll Ups
a delicious alternitive to classic lasagna
Course
dinner
Keyword
alfredo sauce, chicken alfredo, lasagna, lasagna roll ups
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
15
roll ups
Calories
460
kcal
Author
Ashlee Marie
Ingredients
homemade alfredo
1/3
C
butter
1/4
C
all purpose flour
1 1/2
Tbsp
cornstarch
3
C
whole milk
1
C
whipping cream
1 1/4
C
freshly grate parmesan
1
tsp
salt
1/4
tsp
pepper
Lasagna roll ups
15
Lasagna noodles
15
oz
ricotta
3/4
C
grated Parmesan
2
C
grated mozzarella
6
oz
fresh spinach chopped
14
oz
artichoke hearts
in oil, not water chopped
3
garlic clove
crushed
1 1/2-2
C
Rotisserie chicken shredded
Salt and pepper to taste
Extra shredded mozzarella
US Customary
-
Metric
Instructions
alfredo sauce
in a saucepan melt the butter and add the flour and cornstarch - cook until a light tan
add the milk and cream and bring to a boil
take off the heat - it will thicken as it cools
add the fresh parmesan, salt and pepper and stir until it's melted
lasagna roll ups
Preheat the oven to 350.
Cook the noodles according to the direction on the box.
Spray a pan or parchment paper with some oil and lay out the noodles.
Mix the cheeses, salt and pepper.
Spread some over a noodle and then sprinkle over the veggies and chicken then roll up.
Pour some of the sauce in the bottom of a 9x13 pan.
Place the rolls into the pan (I fit 15 in my pan).
Pour more sauce over the rolls, sprinkle on some extra mozzarella.
Cover with foil and bake for 20 mins, until warmed through.
take off the foil and put back in the oven for 5 minutes, so the cheese can get a golden color, it's prettier.
Video
Nutrition
Calories:
460
kcal
|
Carbohydrates:
30
g
|
Protein:
24
g
|
Fat:
27
g
|
Saturated Fat:
15
g
|
Cholesterol:
96
mg
|
Sodium:
739
mg
|
Potassium:
259
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
2102
IU
|
Vitamin C:
9
mg
|
Calcium:
378
mg
|
Iron:
1
mg