CHICKEN AND BROCCOLI ALFREDO LASAGNA ROLLS 🥦🍗

CHICKEN AND BROCCOLI ALFREDO LASAGNA ROLLS 🥦🍗

Ingredients:

Alfredo Sauce:

• 1/4 cup unsalted butter
• 3 teaspoons minced garlic
• 6 strips thick-cut bacon, cooked and crumbled
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 2 cups heavy cream
• 1 cup grated parmesan cheese

Lasagna Rolls:

• 9 lasagna noodles, cooked
• 1 1/2 cups ricotta cheese
• 2 cups chopped rotisserie chicken
• 2 cups steamed and chopped broccoli florets
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese
• Chopped parsley for garnish

Instructions:

1. Prepare Alfredo Sauce: Melt butter in a saucepan over medium heat. Add garlic, most of the bacon, salt, pepper, and crushed red pepper. Pour in heavy cream and simmer for 8 minutes. Remove from heat, stir in parmesan cheese, and set aside.
2. Assemble Rolls: Lay cooked lasagna noodles on parchment paper. In a bowl, mix together ricotta cheese, chicken, broccoli, half of the mozzarella cheese, and parmesan cheese. Spread the mixture evenly over the noodles, then roll them up tightly. Place the rolls seam-side down in a greased baking dish.
3. Bake: Pour Alfredo sauce over the lasagna rolls, and top with the remaining mozzarella cheese and bacon. Bake at 400°F for 30-35 minutes, until bubbly and golden. Garnish with chopped parsley.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

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