CHICKEN AND BROCCOLI ALFREDO LASAGNA ROLLS

Instructions:

  1. Cook the Lasagna Noodles:
  • Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
  1. Prepare the Filling:
  • In a large bowl, combine the shredded chicken, chopped broccoli, ricotta cheese, mozzarella cheese, grated Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined.
  1. Make the Alfredo Sauce:
  • In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  • Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt, pepper, and Italian seasoning, if using.
  1. Assemble the Rolls:
  • Preheat your oven to 350°F (175°C).
  • Spread a thin layer of the Alfredo sauce on the bottom of a 9×13-inch baking dish.
  • Lay a lasagna noodle flat and spoon about 2-3 tablespoons of the chicken and broccoli filling onto the noodle. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
  • Once all the rolls are in the dish, pour the remaining Alfredo sauce over the top. Sprinkle with additional mozzarella cheese.
  1. Bake:
  • Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  1. Serve:
  • Let the lasagna rolls cool for a few minutes before serving. Garnish with fresh parsley or extra Parmesan cheese if desired.

Tips:

  • You can make these rolls ahead of time and refrigerate them before baking. Just add a few extra minutes to the baking time if they’re coming straight from the fridge.
  • Feel free to customize the filling by adding other vegetables, like spinach or mushrooms, or swapping out the chicken for another protein.

Enjoy this creamy and comforting Chicken and Broccoli Alfredo Lasagna Rolls dish with your family! It’s sure to be a hit!