I am willingly admitting that I have a slight addiction to Alfredo sauce, it is just soooo tasty. This recipe for Lasagna Alfredo rolls with a tasty broccoli and chicken filling therefore ticks that box and also perfectly coincides with my love for lasagna in all possible varieties. Two soul food options in one, if you will. It serves 4 people as a main course. The recipe uses chicken, but vegetarians can easily substitute this by replacing the meat with 1.5 cups of sweet corn.
- 10 fresh lasagna plates (standard size)
- 2 cups of my Alfredo sauce (for the recipe click here)
- 1 head of broccoli
- ½ (roasted or cooked) chicken
- 1 cup of shredded Gouda cheese
- 1 cup of shredded Mozzarella
- ½ teaspoon of black pepper
- A little bit of butter or oven pan spray
If you opt for homemade Alfredo sauce, start by making the sauce first and set it aside. Then cook the broccoli for 8-10 minutes and in the meantime shred your roasted chicken. If you happen not to have fresh lasagna plates at hand, let your plates cook for 6-7 minutes until they are soft enough to be rolled up. Al dente is desirable, as the noodles will continue to soften in the oven. Chop the broccoli into smaller bits and mix it with the chicken in a large bowl. Add Gouda and ground pepper until well mixed. Afterwards, add half of the Alfredo sauce.
Take a large pie skillet and either rub a little bit of butter on the floor or use oven pan spray to avoid the noodles “gluing” themselves to the skillet. Cut the lasagna plates in half along the long side of the plate. Add 1-2 tablespoons of the broccoli-chicken-Alfredo-mix onto the lasagna plate slice and spread it out to cover approximately 2/3 of the pasta. Then roll it up and place the result in the skillet. Repeat until all the rolls are tightly packed. Proceed with drizzling the remainder of the Alfredo sauce and shredded mozzarella on top. Let the lasagna bake in the oven at 350 degrees Fahrenheit/180 degrees Celsius for 25 minutes.
P.S. This dish does not include salt. I generally use as little salt as possible, as I believe the food we consume on average already contains enough salt as per the ingredients (e.g., cheese, roasted chicken in this case) and so there is normally no need to add extra. Our hearts will thank us in the long run to opt for lower salt in our diet.
P.P.S. As per its nature of consisting of lots of tiny rolls, this dish also lends itself as a nice buffet food option for parties and also stays tasty even when served after it having cooled down.
Nice and tasty recipe 🙂
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