Presented by Steak Food
Ingredients
For the Filling:
8 lasagna noodles (cooked al dente)
2 cups shredded cooked chicken
1 cup ricotta cheese
1/2 cup shredded mozzarella
1/2 cup grated parmesan
1/2 cup shredded carrots (optional for sweetness)
Salt & pepper to taste
1 tsp Italian seasoning
For the Alfredo Sauce:
2 tbsp butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1/2 cup parmesan cheese
Salt & pepper to taste
Fresh parsley for garnish
Topping:
1/2 cup mozzarella cheese
1/4 cup panko breadcrumbs (toasted in butter)
Instructions
1. Preheat Oven:
Set oven to 375°F (190°C). Lightly grease a baking dish.
2. Make the Filling:
In a bowl, mix chicken, ricotta, mozzarella, parmesan, carrots, seasoning, salt & pepper until well combined.
3. Roll the Lasagna:
Lay cooked noodles flat. Spread ~2 tbsp filling evenly on each and roll tightly.
4. Prepare Alfredo Sauce:
In a saucepan, melt butter. Sauté garlic 1 minute.
Add cream and simmer 3–4 mins. Stir in parmesan, salt & pepper until smooth.
5. Assemble & Bake:
Spread some sauce at the bottom of the dish. Place roll-ups seam-side down.
Pour remaining sauce on top. Sprinkle mozzarella and toasted breadcrumbs.
6. Bake:
Bake uncovered for 20–25 mins until bubbly and golden. Garnish with parsley.
