Ingredients:
1 1/2 cups Parmigiano Reggiano cheese (or other types of cheese), grated
Salt and pepper to taste
Red pepper flakes, for sprinkling (optional)
Pinch of nutmeg
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1 chopped garlic clove
1 1/2 cups cream
2 to 3 tbsp butter
9-10 uncooked lasagna noodles
1 egg
Parsley, for garnishing
2 cups shredded rotisserie chicken (or leftovers)
1 1/2 cups grated mozzarella cheese
1 cup ricotta cheese
Instructions:
Preheat the oven to 350 degrees Fahrenheit and grease a baking dish for the lasagna rolls.
Cook the lasagna noodles in a pot of boiling water according to the instructions on the packet. To avoid sticking, add a little oil and salt. . Drain and rinse under cold water or toss with olive oil to prevent breaking. Place them evenly over a baking sheet.
In a non-stick pan, melt the butter and add the cream. Heat it on low flame and add the Italian seasoning, garlic powder, salt, pepper, chopped garlic, nutmeg, and red pepper flakes (if desired).Stirring continually, cook for 5 minutes or until the mixture thickens.. Add Parmigiano Reggiano cheese for flavor.
Spread a layer of the Alfredo sauce on the bottom of the baking dish.
In a bowl, mix together the ricotta cheese, egg, and mozzarella. Add half of the remaining Alfredo sauce to the mixture.
Spread the ricotta and Alfredo mixture onto each lasagna noodle and roll them up. In the baking dish, arrange the buns.
Pour the remaining Alfredo sauce over the rolls and sprinkle with mozzarella cheese.
Cover the dish with foil and bake for 25-30 minutes, or until the cheese is golden brown.
Garnish with parsley and serve hot.
Enjoy your delicious Chicken Alfredo Lasagna Rolls!