9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice
Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce,
or just enough to cover the bottom of the pan. Boil 8-10 cups water in
a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2
extra just because lasagna noodles always seem to break on me
when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold
water to prevent them from sticking to each other. Then, lay out each
noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too
much sauce you will have a big mess on your hands!) 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. You will need to lift the noodle a little to prevent squishing
out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they
don't come undone. Once they are all in the pan, pour the remaining
alfredo sauce over the top. Top with remaining cheese. Bake at 350
degrees for about 30 minutes, or until the cheese is completely melted
on top. I sometimes broil mine the last 5 minutes to make the cheese
toasty on top.
****CAN ALSO MAKE THIS AS A REGULAR LASAGNA, WITH MEATY
MARINARA SAUCE, STUFFED WITH SPINACH AND RICOTTA. YOU
CAN ALTERNATE INGREDIENTS AS YOU DESIRE!****
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