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 calories
carbohydrate: 22.5 g
cholesterol: 128.4 mg
fat: 37.5 g
fiber: 1.2 g
protein: 28.7 g
saturatedFat: 16.5 g
servingSize: -
sodium: 854.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 roll-ups

Recipe Note

Thought of making some roll-ups and didn't find anything both me and my wife would like, so I just came up with these rotisserie chicken lasagna roll-ups. Wife and son both loved it. This is going to be a go-to staple. Serve with French bread.

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