BUFFALO CHICKEN LASAGNA ROLLS

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

buffalo sauce

🥗Healthier: homemade hot sauce

💰Cheaper: hot sauce

Homemade can be made with pantry staples.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino often costs less and has a similar flavor.

Start by boiling water in a large pot for the chicken.

Add chicken broth to the boiling water.

Sprinkle garlic powder, black pepper, and a small amount of salt into the water.

Add two packets of powdered chicken bouillon to the boiling water.

Let the chicken boil in the broth until cooked through, then shred it with two forks.

In a separate pan, melt a stick of butter and add minced garlic to sauté.

Stir in 1/4 cup of all-purpose flour and mix well.

Gradually add 2 cups of milk, stirring continuously until the sauce thickens.

Add approximately 1 cup of parmesan cheese and 1 cup of mozzarella cheese to the sauce, stirring until melted and combined.

Boil lasagna noodles until al dente, adding black pepper to the water for flavor.

Once cooked, drain the noodles and pat them dry.

In a bowl, combine a whole bar of room temperature cream cheese with 3 tablespoons of blue cheese.

Mix the cream cheese and blue cheese until smooth.

Spread the cream cheese mixture onto each lasagna noodle, then roll them up tightly.

Place the rolled lasagna noodles seam-side down in a greased baking dish.

Pour the thickened cheese sauce over the lasagna rolls.

Cover the baking dish with foil and bake until heated through, about 20 minutes.

Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens