Ingredients:
- 10 lasagna noodles, cooked according to package instructions
- 2 cups cooked chicken, shredded
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- 1/2 cup Parmesan cheese, grated
- 2 cups fresh spinach (optional)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Alfredo Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (or heavy cream for richer sauce)
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions:
- Preheat the oven to 180°C (350°F) and grease a large baking dish.
- Prepare the Alfredo sauce: In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in flour and cook for another minute to form a roux. Gradually whisk in the milk, stirring constantly, until the sauce thickens. Stir in Parmesan cheese, salt, pepper, and nutmeg (if using). Remove from heat and set aside.
- Prepare the filling: In a large bowl, mix the shredded chicken, ricotta cheese, spinach (if using), half the mozzarella, Parmesan, Italian seasoning, salt, and pepper.
- Assemble the roll-ups: Lay each lasagna noodle flat and spread about 2-3 tablespoons of the chicken mixture along the length of each noodle. Carefully roll up the noodle and place it seam-side down in the prepared baking dish.
- Top with Alfredo sauce: Pour the prepared Alfredo sauce over the lasagna roll-ups. Sprinkle the remaining mozzarella cheese on top.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Presentation Suggestions:
Serve the lasagna roll-ups with a side of garlic bread and a fresh green salad. You can also drizzle a little extra Alfredo sauce over the top for added creaminess.
Enjoy your creamy and cheesy lasagna roll-ups!