Chicken and Vegetable Lasagna Rolls

Chicken and Vegetable Lasagna Rolls

Ingredients:

• 12 lasagna noodles, cooked and drained
• 2 cups cooked, shredded chicken
• 1 cup ricotta cheese
• 1 cup chopped spinach (fresh or frozen and thawed)
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped bell peppers
• 2 cups shredded mozzarella cheese
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese for topping

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Mix Filling: In a bowl, combine shredded chicken, ricotta cheese, spinach, carrots, bell peppers, 1 cup of mozzarella, garlic powder, salt, and pepper.
3. Assemble Rolls:
   • Lay out a lasagna noodle on a flat surface.
   • Spread a generous amount of the chicken and vegetable mixture along the length of the noodle.
   • Roll up the noodle tightly and place seam side down in a baking dish.
   • Repeat with the remaining noodles and filling.
4. Add Sauce and Cheese:
   • Pour Alfredo sauce over the rolls in the baking dish.
   • Sprinkle the remaining mozzarella and the Parmesan cheese on top.
5. Bake:
   • Cover with foil and bake for 25 minutes.
   • Remove the foil and bake for an additional 10 minutes or until the cheese is golden and bubbly.
6. Serve:
   • Let sit for a few minutes before serving.

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