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.

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. Preheat oven to 350*.
4. 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.
5. Pour the remaining Alfredo sauce until the top surfaces of noodles are covered and top with shredded mozzarella cheese.
6. Bake for 30 minutes until the cheese is bubbly. Top with chopped green onions.

Yields approximately 6 servings.