Rotisserie Chicken Lasagna Roll-Ups
Description
In a slight departure from your standard layered lasagna, this lasagna recipe with rotisserie chicken swaps tomato sauce for Alfredo and is served in individual roll-up portions.
Ingredients
•
8 lasagna noodles
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1 rotisserie chicken - skinned, deboned, and meat shredded
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2 cups shredded Italian cheese blend
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1/2 (8 ounce) container mascarpone cheese
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2 cloves garlic, minced
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1 tablespoon Italian seasoning
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1/4 teaspoon ground white pepper
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1 tablespoon olive oil
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1/4 cup diced onion
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1 large egg, beaten
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1 (16 ounce) jar Alfredo sauce
Directions
1
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2
Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
3
Preheat the oven to 350 degrees F (175 degrees C).
4
Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
5
Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
6
Bake in the preheated oven until hot and bubbly, about 45 minutes.