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Ingredients
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- 9 lasagna noodles uncooked
- 14.5 ounces garlic alfredo sauce
- 1 pound cooked, shredded chicken
- ½ teaspoon oregano
- 1 teaspoon garlic salt
- 2 cups mozzarella cheese shredded
Instructions
- Preheat the oven to 350°F (175°C). Spray an 8×8 inch baking dish with non-stick spray and pour ½ cup of Alfredo sauce on the bottom.
- Cook the lasagna noodles until al dente, avoiding overcooking. Drain and rinse under cold water.
- In a bowl, combine 1 cup of Alfredo sauce, 1 cup of shredded mozzarella cheese, shredded chicken, garlic salt, and oregano.
- Lay each noodle flat and dry them with a paper towel. Spread 1/9 of the chicken mixture over each noodle and roll them up. Place seam side down in the baking dish.
- Repeat with the remaining noodles. Pour the rest of the Alfredo sauce over the roll-ups and top with the remaining cheese.
- Bake in the preheated oven for 30 minutes.
Notes
For a lighter option, use whole wheat lasagna noodles.
Feel free to add vegetables like spinach or zucchini for added nutrition.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll-up
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg