Lasagna noodles are kind of an outlier in the world of noodles — they’re used for one dish. Don’t get me wrong, lasagna is wonderful. Even Garfield approves. But what if you could do something more with those long, fat noodles?
That’s where these Alfredo Lasagna Rollups come in. They are perhaps the most decadent and rich dish I have ever prepared. They’re also rather involved, so make sure you’ve got some time to dedicate to preparation. But it will be worth it. Promise!
8 lasagna noodles
2 chicken breasts (cooked and shredded)
1 package bacon, baked and crumbled
2 cups shredded mozzarella cheese
Creamy Alfredo Sauce
1/2 cup butter
4 oz cream cheese
1 pint whipping cream
1/2 tsp garlic, minced
1 tsp garlic powder
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1 cup grated Parmesan cheese
- Prepare the lasagna noodles according to package directions. Rinse the noodles with cold water and place on a sprayed cookie sheet until ready to use.
- Combine the butter, cream cheese and whipping cream in a saucepan over medium heat. Whisk until the cream cheese dissolves.
- Add in the garlic, garlic powder, salt and pepper and Italian seasoning. Gradually add the grated Parmesan cheese and whisk until it melts and combines into a smooth sauce. Continue to cook for a few minutes until sauce thickens.
- Pour a thin layer of Alfredo into the bottom of a 9×13 glass baking dish.
- Prepare each rollup by spreading a layer of Alfredo sauce along the length of one side of the lasagna noodle. Add chicken and bacon and top with mozzarella cheese. Be careful not to add too much of each ingredient. Carefully roll up the noodle and place in the glass baking dish with the seam side down.
- Continue this process for the remaining seven noodles and pour the remaining sauce over the rollups. Top with more mozzarella cheese.
- Bake in a 350 degree oven for 25-30 minutes, or until heated through.