Alfredo Lasagna Roll Ups Recipes

Steps:

• Preheat oven to 350ºF (175ºC).
• Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
• In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
• Add minced garlic, garlic powder, salt and pepper, whisk until smooth.
• Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken.
• Pour 1 cup (228 grams) of the alfredo sauce in a 9x13 inch (23x33 cm) pan.
• Add bacon and chicken to the alfredo sauce, mix together.
• Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
• Roll each noodle and place seam down in the pan.
• Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
• Cook for about 30 minutes until it is heated through and cheese bubbles and browns
• Nutrition Calories: 6306 Fat: 591 grams Carbs: 45 grams Fiber: 0 grams Sugars: 24 grams Protein: 262 grams
• Enjoy!

Steps:

• 1. For the alfredo sauce: in a saucepan, combine butter, cream, cream cheese. Simmer until its melted. Add parmesan and garlic powder. Simmer for about 15 minutes on low. (By all means you can use jar sauce, I just prefer the homemade stuff). Heat the oven to 350 degrees.
• 2. I like to saute my chicken in a pan with a little garlic powder and Italian seasoning; cook until done. While the chicken is cooking I boil the lasagna noodles. You want to rinse the noodles with cold water, as you DO NOT want them to stick to each other. Then I would lay them on wax paper and blot dry. I then get the pan ready, I spray with Pam, and then put a little bit of sauce on the bottom of the pan.
• 3. Then while they are layed out, spoon a small amount of the alfredo on the noodles (not too much) and sprinkle some of the italian seasoning. Then add some chicken and spread out evenly over noodle. Add some cheese. Then start rolling the noodle over the toppings. This is why you want them dry, if they are wet it is hard to roll.
• 4. Place the roll-ups in the pan, seam side down to they do not come undone. Once they are in the pan, pour some alfredo sauce over it. Sprinkle some of the italian seasoning, and add some cheese on top. Bake for about 30 minutes, or until cheese is melted covered. Then uncover and bake for about another 10 minutes. (Please note, if you want to make this easy as I said above you can use jar sauce and for quick chicken you can use leftover cooked chicken or even canned chicken. It tasted just as good!)

Steps:

• To make the Garlic Alfredo Sauce: In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
• Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat. Makes 2 1/2 cups.
• To assemble: Spray an 8x8 pan with non-stick spray and pour 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pot, cook lasagne noodles until al dente. It is important part to drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
• Spread about 2 Tbs. alfredo sauce over each noodle. (refrain from placing too much sauce; you will have a big mess on your hands) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approximately 3 tablespoons cheese. To roll up, start at one end and roll the noodle over the toppings, lifting the noodle a little to prevent squishing out the inside ingredients while rolling.
• Place the roll-ups in the prepared pan, one by one, seam-side down. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes or until the cheese is completely melted on top.