Rotisserie Chicken Lasagna Roll-Ups recipe
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Ingredients
- 8 lasagna noodles 1 rotisserie chicken - skinned, deboned, and meat shredded 2 cups shredded Italian cheese blend ½ (8 ounce) container mascarpone cheese 2 cloves garlic, minced 1 tablespoon Italian seasoning ¼ teaspoon ground white pepper 1 tablespoon olive oil ¼ cup diced onion 1 large egg, beaten 1 (16 ounce) jar Alfredo sauce
Nutrition Info
- 534.5 caloriescarbohydrate: 22.5 gcholesterol: 128.4 mgfat: 37.5 gfiber: 1.2 gprotein: 28.7 gsaturatedFat: 16.5 gservingSize: -sodium: 854.6 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Rotisserie Chicken Lasagna Roll-Ups
Directions
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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.
Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake in the preheated oven until hot and bubbly, about 45 minutes.