Sunday, November 22, 2009

Chicken Alfredo Lasagna Rolls

I got the idea for these when I recently read the Daily Deliciousness blog. I've never made an alfredo sauce so I was originally going to skip this but then I decided, what the heck, I'll go for it. I'll probably never make it non-pregnant because it's really not good for you (sorry Robyn, I hope you don't die when you read this!). Honestly, I think I made magic in the kitchen when I made it. It was so simple but SO good. I guess cheese, butter and cream are a pretty damn good combo. Anyway, these are heavy and hearty. We loved them for our Sunday night dinner. Here's how my lovely rolls came together. OH and by the way, 1 roll is plenty for one person if you have a salad with it.


12 oz. chicken breast, poached and shredded
12 oz. part skim ricotta cheese
5 oz. chopped frozen spinach, thawed and squeezed dry
1/2 cup parmesan cheese
4 oz. shredded mozzarella cheese
12 whole wheat lasagna noodles, cooked according to package


1/4 cup butter
1 cup heavy cream
1-1/2 cups parmesan cheese
2 cloves garlic, minced
1 TBSP dried oregano

Grease a 13x9 pan with cooking spray. In a medium sized bowl, combine the chicken, spinach, ricotta and parm cheese. Spread the mixture down the center of each noodle, leaving about an inch and a half at each end. Roll the each noodle and place it in the pan.

For the sauce, melt the butter in a small sauce pan. Whisk in the cream and simmer for 5 minutes. Remove from the heat and whisk in the parm cheese, garlic and oregano.

Pour the sauce over each noodle. Top with the 4 oz. of shredded mozzarella cheese.

Bake uncovered at 350 for 20 minutes.

Exercise as soon as you can after eating these. :)


Tina said...

This looks so yummy! I am thinking about making this for tomorrow night. We are having a few friends over {possibly 8 adults}, do you think the 12 rolls would be enough w/salad and app?

Jenn said...

I would do two rolls each, just in case. They are heavy but it's always better to have more than less!