Buffalo Chicken Lasagna Roll Ups

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has lower fat content

Boil water with salt for cooking lasagna noodles.

In another pan, add water, chicken bouillon, a quarter of an onion, and one garlic clove.

Add boneless skinless chicken breast to the boiling water.

Once the water is boiling, add lasagna noodles to cook.

In a hot pan, melt 2 tablespoons of butter and add minced garlic and 4 ounces of cream cheese.

Add 16 ounces of heavy whipping cream and 1 cup of pasta water to the pan.

Season with salt, pepper, and garlic powder to taste, starting with a teaspoon of each.

Add about 1 cup of shredded parmesan cheese and simmer the sauce on low for about 15 minutes, stirring occasionally.

Once the chicken reaches 165 degrees, shred it in a bowl using two forks.

Add 2 tablespoons of hot sauce, 4 ounces of cream cheese, 1/4 cup of sour cream, and a little chicken bouillon to the shredded chicken.

Mix in about 1/2 cup of shredded mozzarella cheese until well combined.

Spread some homemade Alfredo sauce on the bottom of a baking pan.

Rinse cooked lasagna noodles with cold water and layer the chicken filling on each noodle.

Roll up the noodles tightly and place them seam-side down in the baking pan.

Top the rolled noodles with more Alfredo sauce and layer with shredded mozzarella cheese.

Bake in the oven at 350 degrees for 15 minutes, then broil at 500 degrees for 3-5 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens