I ran across a blog called I The Cook. Have you read her blog? If not I will tell you it is a MUST read. She has some very tasty recipes and her presentations make me drool! She had a post called White Chicken Lasagna Roll Ups and after wiping my chin I decided that I wanted to make them. Of course I had to put my own spin on them (I swear I can never NOT tinker with a recipe) but you have to check out her original version as well.
I have made lasagna roll ups in the past but I was really excited about trying this new twist. Especially since I had just been working on a Mushroom and Garlic Alfredo sauce. I immediately knew this would be the perfect marriage. So imagine how happy this this little cook was when the meal was met with an enthusiasm I could not believe.
My family is always supportive of what I do. They give me their opinions, good or bad, because they know how important it is to me to make sure the things I create are the kind of recipes that everyone will love. I am lucky that, for the most part, they love what I do. This was one of those meals though that if you left your hand near the food too long you might have pulled it back minus a finger or two! So words were not necessarily. But once they stopped eating and took a moment to breath, the reaction was this was one of the best recipes yet.
The only thing I would have changed was the amount of sauce. I didn't feel it was quite enough so I doubled the recipe. If you are not a "saucy" kind of person go ahead and just do half. I just love this sauce so much it has gone on to my list of things I want to can. I now have Chili Verde, Marinara Sauce, and Mushroom Garlic Alfredo on that list.
Chicken Lasagna Roll Ups with Mushroom and Garlic Alfredo
For the lasagna:
1 pound chicken breast
2 cups part skim ricotta cheese
2 cups part skim shredded mozzarella cheese
1/4 cup fresh flat leaf parley leaves, chopped
3/4 cup grated Parmesan cheese
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
8 lasagna noodles, cooked slightly al dente
For the sauce:
4 tablespoons olive oil
8 cremini mushrooms, chopped
6 cloves of garlic, minced
8 tablespoons (1 stick) unsalted butter
1 cup grated Parmesan cheese
2 cups heavy cream
Pepper to taste
Fresh ground nutmeg, to taste
Preheat oven to 350 degrees F.
Salt and pepper the chicken and drizzle with olive oil. Place the chicken on a baking sheet and bake in the oven for 20 minutes. Remove and allow to cool. Shred chicken with two forks. Raise the temperature of the oven to 375 degrees F.
In a large pot of salted water boil the lasagna noodles to al dente. Drain and reserve.
Heat the olive oil in a medium skillet over medium- high heat. Add the chopped mushrooms and saute them about 5 minutes, your nose will tell you when they are getting there and they will get nice and brown. Add the minced garlic and cook for another minute or two. Add the butter and once it melts add the heavy cream, Parmesan cheese, and nutmeg. Stir to combine and pepper to taste. Simmer until thickened. Remove from heat.
In small greased casserole pan, spoon enough of the Alfredo sauce to cover the bottom.
In a large bowl combine the shredded chicken, ricotta cheese, parsley, eggs, 1 1/2 cups mozzarella cheese, Parmesan cheese, onion powder, garlic powder, salt and pepper. Combine well. Lay out the lasagna noodles and place about 1/4 cup of the chicken mixture on the noodle. Carefully roll the noodle and place seam side down in the casserole dish. Continue with the remaining noodles. Top with remaining sauce. Sprinkle the top with the remaining mozzarella cheese. Bake for 30 minutes.