Recipe Ingredients
For the Sauce:
- 2 Tbsp. olive oil
- 3 cloves garlic, finely minced or grated
- 3 Tbsp. flour
- 2 c. 2% milk, warmed (plus more if needed to thin the sauce)
- 1/2 c. freshly-grated Parmesan cheese
- Kosher salt
- Fresh cracked black pepper
- Freshly grated nutmeg
For the Rollups:
- 1 lb. shredded chicken breast (can use rotisserie chicken)
- 2 c. Galbani® Ricotta Cheese
- 2 c. shredded mozzarella cheese
- 1/4 c. fresh flat-leaf parsley leaves, chopped + more for garnish
- 3/4 c. grated Parmesan cheese
- 2 eggs, lightly beaten
- Kosher salt
- Fresh cracked black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 8 lasagna noodles, cooked slightly al dente
Recipe Directions
- Preheat oven to 350 degrees F.
- In a large pot of salted water boil the lasagna noodles to al dente. Drain and reserve.
- Meanwhile, heat the olive oil in a large saute pan over medium heat. Add garlic and saute one minute. Sprinkle in the flour, and whisk for a minute to cook out the raw flour taste.
- Slowly add the milk, whisking to combine until smooth. Bring the mixture to a simmer. Let cook for an additional minute until thickened, then whisk in Parmesan cheese. Season with salt, pepper, and nutmeg to taste. Remove from the 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, mozzarella cheese, Parmesan cheese, onion powder, garlic powder, salt, and pepper. Mix well.
- Lay out the lasagna noodles and spread about 1/2 cup of the chicken mixture down the length of the noodle. Carefully roll the noodle and place seam side down in the casserole dish. Continue with the remaining noodles.
- Thin the sauce with additional milk if needed then top the rollups with remaining sauce. Cover the dish with foil and bake for 30 minutes.
