Quantity of Ingredient
Drained cooked lasagna noodles eight servings of noodlesTwo cups of ricotta cheese, shredded; cooked chicken breast 1 and 3/4 cups of shredded mozzarella cheese 1 cup of grated Parmesan cheese and 1/2 cup of chopped garlic two clovesTwo teaspoons of fresh, chopped parsleySeason with salt if desired.Charcoal, freshly ground to tasteWhen making the Alfredo Sauce:Quantity of IngredientButter without salt minced garlic (two cloves) equals 1/4 cupRich creme Crumbled Parmesan cheese, measuring 1 cupSeason with salt if desired.Charcoal, freshly ground to taste
Instructions:
Gather All the IngredientsWhisk together in a bowl:Half a cup of chicken breast, shredded1 and 1/4 cups of ricotta3/8 cup of shredded mozzarella cheeseone quarter cup of Parmesan cheese that has been gratedTwo cloves of garlic, mincedminced fresh parsley, 2 teaspoonsSeason with salt and ground black pepper, if desired.Blend into a smooth mixture.Put together the BundlesSpread out the cooked lasagna noodles.
Fill each noodle almost to the brim with the chicken Alfredo sauce, being sure to leave a little border around the edges.Organize and Shake UpDelicately roll up each lasagna noodle.Arrange the rolled noodles on a baking dish side by side.Melt the butter in a saucepan.Over medium heat, melt 1/4 cup of unsalted butter in a saucepan.Sauté 2 minced garlic cloves until they release their aroma.After everything has simmered for a while, add 1 cup of heavy cream.Melt and blend in 1 cup of grated Parmesan.Grind some black pepper and salt to taste.Pour Some Sauce on It!
Coat the lasagna rolls thoroughly with the Alfredo sauce after you arrange them in a dish.Master the Art of BakingFinish off the dish by topping it with the remaining ½ cup of shredded mozzarella and ¼ cup of grated Parmesan.Melt and brown the cheese in a preheated oven set to 375°F (190°C) for around 20-25 minutes.Delight in Your MealPrior to serving, let the Chicken Alfredo Lasagna Rolls to cool down.Indulge in the rich and flavorful lasagna rolls.
Enjoy!
