Let’s talk details. The sauce and the filling…(From thegarlicdiaries.com)
- 2% milk
- Parmesan cheese
- Garlic Powder
This yummy alfredo sauce comes together super quickly and is far healthier than your restaurant version which is basically made up of heavy cream and cups of Parm.
- Ricotta (low fat)
- Mozzarella cheese (low fat)
- Parmesan cheese
- Some of our alfredo sauce
Stir it all together and and get ready to roll them babies up. Once your lasagna noodles are cooked, rinsed, and patted dry, you spread 1/3 cup of your filling across each noodle and roll ’em up! You nestle all twelve of your beautiful little rollups into a baking dish that’s been coated with about a cup of alfredo sauce, throw more sauce on top (and some cheese, of course) and bake until golden brown and bubbly. Pure heaven, friends.
To Make this Recipe You’Il Need the following ingredients:
9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
3 cups shredded Mozzarella, or cheese of your choice
Spray an 8×8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
The Best Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
? cup parmesan cheese
In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.