INGREDIENTS
10 Lasagna Noodles
3 cups Chicken, cooked and shredded
16oz cottage cheese
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cups Alfredo sauce
1 1/2 cups mozzarella, shredded
1 1/2 cups parmesan, shredded
PREPARATION
Preheat oven to 350°. Spread out 1/4 cup of Alfredo sauce on the bottom of a casserole dish. Set aside.
Cook lasagna noodles according to package directions. Put parchment paper over the counter and lay the cooked noodles out.
Cook lasagna noodles according to package directions. Put parchment paper over the counter and lay the cooked noodles out.
Combine shredded chicken, cottage cheese, salt, onion powder, garlic powder, and Italian seasoning in a large bowl.
Combine shredded chicken, cottage cheese, salt, onion powder, garlic powder, and Italian seasoning in a large bowl.
Spread 3 ounces of the chicken mixture on each noodle, leaving about 1/3 of the noodle bare. Top the chicken mixture with 1-2 tablespoons of alfredo sauce. Roll the noodle up towards the bare end.
Place each lasagna roll up into the prepared casserole dish. Pour the remaining alfredo sauce over the lasagna roll-ups. Top with shredded mozzarella and parmesan cheese.
Place each lasagna roll up into the prepared casserole dish. Pour the remaining alfredo sauce over the lasagna roll-ups. Top with shredded mozzarella and parmesan cheese.
Cover dish with aluminum foil and bake for 20 minutes.
After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
