This recipe was something I threw together one night and was super excited about it. I had some leftover chicken in the fridge from making chicken parmesan except they didn’t have the marinara sauce or cheese on it. To make this recipe I made a cream free Alfredo sauce that wouldn’t separate and it was delicious. I don’t like to use jarred pasta sauce as I find they never taste very good. To make this recipe you need 2 chicken breasts baked according to the instructions for chicken parmesan, and a batch of cream free Alfredo sauce to put together the baked lasagne roll ups. For half of the rollups I filled them with balsamic grape tomatoes with alfredo sauce and mozzarella instead of chicken. It was truly delicious.
I’ve been staying up kinda late these last couple nights rewatching (again) BONES and researching different universities in the Lower Mainland. I am halfway through my Bachelor’s Degree, and I am trying to finish as soon as possible so I can start exploring different fields, and possibly work towards my MA and PHd to become an English Professor. As I have been researching I’ve also been working a lot on the blog and trying to catch up with the recipes I haven’t posted yet. I’m getting there guys, slowly but surely.
A delicious and easy dinner.
- 12 lasagna noodles cooked
- 1 batch cream free alfredo sauce (or 1 jar alredo sauce)
- 2 chicken breasts baked, cut into strips
- mozzarella grated
Cook lasagna noodles according to instructions but undercook for 1-2 minutes.
In a 9x13 baking dish spread alfredo sauce on the bottom of the dish to make a generous layer.
To fill lasagna roll ups: spoon alfredo sauce on noodles and add 2 strips of chicken breasts. Generously sprinkle with mozzarella. Roll up and place into the prepared baking dish. Top the rolls with some Alfredo sauce and a sprinkling of parmesan and mozzarella.
Bake in preheated 350 degree oven for 15-20 minutes.