ROTISSERIE CHICKEN LASAGNA ROLL-UPS

Rotisserie Chicken Lasagna Roll-Ups image

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.

Provided by Jon OBrien

Categories World Cuisine Recipes European Italian

Time 1h45m

Yield 8

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 854.6 mg, Sugar 2.9 g