Healthy Chicken and Broccoli Alfredo Lasagna Rolls
Packed with lean protein and nutrient-rich vegetables, these lasagna rolls offer a lighter twist on traditional comfort food while still delivering rich flavors. Perfect for a balanced meal!*
Ingredients:
Alfredo Sauce:
– 1/4 cup unsalted butter
– 3 teaspoons minced garlic (promotes heart health)
– 6 strips thick-cut bacon, optional (for a healthier option, reduce or omit bacon)
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon crushed red pepper (boosts metabolism)
– 2 cups heavy cream (swap with half-and-half or coconut milk for a lighter version)
– 1 cup grated parmesan cheese (rich in calcium for bone health)
Lasagna Rolls:
– 9 whole wheat lasagna noodles, cooked (fiber-rich for better digestion)
– 1 1/2 cups part-skim ricotta cheese (lower in fat, high in protein)
– 2 cups chopped rotisserie chicken (lean protein source)
– 2 cups steamed and chopped broccoli florets (loaded with fiber, vitamins, and minerals)
– 2 cups shredded mozzarella cheese, divided (use part-skim for reduced fat)
– 1/2 cup grated parmesan cheese
– Fresh parsley for garnish (rich in antioxidants)
Instructions:
Prepare the Alfredo Sauce:
1. Melt the butter in a saucepan over medium heat. Add garlic and optional bacon, along with salt, pepper, and crushed red pepper.
2. Pour in the cream (or lighter alternative) and simmer for 8 minutes. Remove from heat and stir in parmesan cheese. Set aside.
Assemble the Lasagna Rolls:
1. Lay the cooked lasagna noodles on parchment paper. In a bowl, mix together the ricotta cheese, chicken, broccoli, half of the mozzarella, and parmesan.
2. Spread the mixture evenly over the noodles and roll them up tightly. Place them seam-side down in a greased baking dish.
Bake:
1. Pour the Alfredo sauce over the lasagna rolls, and top with the remaining mozzarella and optional bacon.
2. Bake at 400°F for 30-35 minutes, or until bubbly and golden. Garnish with fresh parsley for a nutrient boost.
Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6
