4 Cheese Lasagna Rolls
- 12 whole Chicken Breasts, Marinated In Italian Dressing (you Can Do Less Depending On Your Crowd Size: Figure 1 Breast Per Person, Plus 2 For Inside The Rolls))
- 10 whole Lasagna Noodles (I Did Half Wheat And Half Spinach)
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Basil, Divided
- 2 Tablespoons Grated Parmesan Cheese
- 1- 1/2 cup Shredded Swiss
- 4 ounces, weight Chive & Onion Cream Cheese Spread
- 16 ounces, fluid Jar Alfredo Sauce
- 24 ounces, fluid Meatless Spaghetti Sauce
- 2 cups Freshly Shredded Mozzarella
- Preheat oven to 375 degrees F. Send hubby out to the bbq to grill the Italian dressing marinaded chicken, seasoning to taste, and discarding marinade.
- Boil your lasagna noodles in a large pot.
- Cook according to package directions.
- Drain and then place lasagna noodles on a clean cutting board.
- In a large bowl mix garlic powder, half of the basil, parmesan cheese, Swiss shreds, and cream cheese spread.
- Mix.
- Pour in alfredo sauce and mix all together well.
- By this time, hubs should be in with your beautifully grilled chicken breasts; pull 2 of them, cube them and add to the alfredo mixture.
- Keep remaining breasts warm until dinner.
- Pour one cup of the spaghetti sauce in the bottom of a 2-quart rectangular baking dish.
- Spread chicken alfredo mixture onto one lasagna noodle about 2/3 of the way up.
- Roll noodle up and place in the dish.
- Repeat with remaining noodles.
- Cover with remaining spaghetti sauce.
- Sprinkle with freshly shredded mozzerella cheese and the remaining basil.
- Bake uncovered for 2530 minutes, or until hot and bubbly.
- Serve with remaining chicken breasts and some sauteed veggies.
- We did mushrooms, peppers and onions sauteed in butter and seasoned with Italian seasonings.
- Its the perfect complement to your amazing dinner!
chicken breasts, lasagna noodles, garlic, dried basil, parmesan cheese, swiss, weight chive, alfredo sauce, mozzarella
Taken from tastykitchen.com/recipes/main-courses/4-cheese-lasagna-rolls/ (may not work)