9 lasagna noodles
2 1/2 C Alfredo sauce (optional homemade recipe below)
2 C cooked, shredded chicken
3 C shredded Mozzarella, or cheese of your choice
Spray an 8x8 pan with non-stick spray and pour 1/2 C Alfredo sauce, or just enough to cover
the bottom of the pan. Boil 8-10 C water in a large pan. Cook lasagna noodles until al dente.
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
Spread 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 Tbsp 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 30 minutes, or until the cheese is completely melted on top.
Garlic Alfredo Sauce:
1/2 C butter
2 oz. cream cheese
2 C heavy cream (or substitute half and half)
2 tsp garlic powder
1/2 tsp fresh minced garlic
salt and freshly ground black pepper
1/2 tsp dried oregano
2/3 C parmesan cheese
In a medium or large saucepan, melt butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add cream cheese and whisk 'til smooth and melted. Whisk in heavy cream.
Season with garlic powder, salt, and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in cheese, and when melted, remove from heat and serve.