I am dreadfully cursed with the urge to modify recipes on the fly. Cursed in the sense that I usually do not have access to the ingredients I want to add to a new Pinterest recipe and also my impulsiveness does not always yield the intended results. While making these scrumptious lasagna rolls tonight, ricotta cheese came into mind as a “glue” for the filling. I improvised by adding a small amount of Alfredo and some melty cheese to hold the chicken and bacon together inside of the rolls, but replacing the Alfredo sauce with part-skim ricotta cheese would make for a marvelous filling modification.
- 12 lasagna noodles, cooked
- 3 chicken breasts, cooked
- 2 (2.8 oz.) packages of bacon pieces
- 1 c. shredded parmesan cheese
- 20 oz. light Alfredo sauce (Ragu is marvelous)
- 1 c. shredded mozzarella
- 1/4 c. green onions
- Bake the chicken breasts in the oven (I brush all surfaces with olive oil and lightly dust with Nature’s Seasoning. Bake at 400*.) While chicken is baking, boil lasagna noodles until aldente. Run under cold water to stop cooking and leave submerged in water until rolling begins.
- In a large bowl, chop the chicken breasts and combine with bacon bits and shredded parmesan cheese. Add in 1/2 cup Alfredo to meat mixture and stir together.
- Preheat oven to 350*.
- To construct, lay lasagna noodle onto flat surface and evenly spread meat mixture in a thin layer along the length. Gently begin rolling the noodle and place seam down in a large glass baking dish.
- Pour the remaining Alfredo sauce until the top surfaces of noodles are covered and top with shredded mozzarella cheese.
- Bake for 30 minutes until the cheese is bubbly. Top with chopped green onions.
Yields approximately 6 servings.