9 Lasagna noodles, cooked, rinsed, and drained
2 ½ cups Alfredo sauce
2 cups chicken, cooked and shredded
Oregano Garlic Salt
2 cups shredded cheese of your choice
1 10-oz. box frozen spinach, thawed and squeezed of liquid (optional)
Spray an 8x8 pan with non-stick spray and pour ½ cup Alfredo
sauce over the bottom of the pan.
Spread about 2 Tbs. Alfredo sauce over each noodle. Sprinkle oregano and
garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out
evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one
end and roll the noodle over the toppings.
Place the roll-ups in the pan seam-side down. Pour the remaining Alfredo sauce over noodles and top with remaining cheese. Bake at 350 degrees for
about 30 minutes, until the cheese is completely melted on top.
I really enjoyed this recipe. I added some frozen spinach for a little veggie. From the comments I saw on the blog where I found this recipe, I would have to agree that there was not nearly enough sauce. It was pretty dry. Definitely double the sauce. You can use the sauce that is on the blog (below) or bottled sauce would be fine too. I wanted to do my low-fat recipe but didn't have all the stuff for it. Next time. Also, she suggests that this serves 3 (3 rolls each.) I had two and it was a little much for me. I'd say this serves 4-6.
The Best Garlic Alfredo Sauce
½ cup butter
2 ounces cream
cheese
2 cups heavy
cream (or substitute half and half)
2 teaspoon
garlic powder
½ tsp.
fresh minced garlic
salt and
freshly ground black pepper
½ tsp dried
oregano
⅔ cup parmesan
cheese
In a medium to large saucepan melt the butter over medium heat.
Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream
cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a
simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in
the cheese and when melted, remove from heat and serve.
Makes 2 ½ cups
