“Life is a combination of magic and pasta.” F. Fellini
This dish is like heaven on a plate! And like so many Italian pasta dishes, it is just as good, if not better, when you warm it up as a leftover meal.
I have run across this recipe on many websites and blogs so it certainly isn’t an “original”. The version I chose to use (with a few modifications) was on a website named Creme dela Crumb and the author is Tiffany. This is a very good website with tons of neat recipes so I encourage you to visit it when you can….here’s a link.
Preheat oven to 375-degrees. Lightly grease a casserole dish with cooking spray.
Lay cooked lasagna noodles out in a single layer on a clean work surface ( for easy clean up use a sheet of parchment paper or wax paper).
In a bowl combine chicken, cream cheese, spinach, tomatoes, mozzarella cheese, 1 cup parmesan cheese, garlic powder, Italian seasoning, and salt and pepper to taste and mix well using your hands.
Spread about ¼ cup (or more) of chicken mixture onto each of the lasagna noodles. Roll noodles up tightly.
Pour 3/4 cup of alfredo sauce into bottom of baking dish. Place each lasagna rollup side by side in the baking dish. Pour remaining alfredo sauce over rollups. Sprinkle with remaining parmesan cheese.
Bake for 15-20 minutes until cheese is melted. Sprinkle with fresh parsley if desired and serve warm.
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