Creamy, cheesy, chicken Alfredo presented in a whole new way!
What’s not to love about lasagna? Carbs, meat, cheese, sauce… I don’t know about you, but I love all of those things. But, as with any classic dish, sometimes the same combination of ingredients gets a little old. Don’t get me wrong; lasagna with red meat sauce will always have a special place in my heart. But sometimes it’s fun to try out new recipes!
Makes 10 roll-ups
20m prep time
40m cook time
10 Lasagna Noodles
3 cups Chicken, cooked and shredded
16oz cottage cheese
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cups Alfredo sauce
1 1/2 cups mozzarella, shredded
1 1/2 cups parmesan, shredded
Preheat oven to 350°. Spread out 1/4 cup of Alfredo sauce on the bottom of a casserole dish. Set aside.
Cook lasagna noodles according to package directions. Put parchment paper over the counter and lay the cooked noodles out.
Combine shredded chicken, cottage cheese, salt, onion powder, garlic powder, and Italian seasoning in a large bowl.
Spread 3 ounces of the chicken mixture on each noodle, leaving about 1/3 of the noodle bare. Top the chicken mixture with 1-2 tablespoons of alfredo sauce. Roll the noodle up towards the bare end.
Place each lasagna roll up into the prepared 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.