lundi 7 mars 2016

Chicken & Bacon Lasagna Roll Ups

8 lasagna pasta, cooked and drained.
1 pound bacon, diced, cooked and drained, reserve 1/3 cup for topping
1 small red or yellow onion

6 cloves of garlic, crushed (I used pre-packaged minced garlic)
2 chicken breasts, cooked and shredded
2 cups (16 ou.) Alfredo cream sauce
1 cup ricotta cheese
½ cup sour cream
6 oz. cream cheese
1/2 cup parmesan
1 tablespoon garlic powder
2 teaspoons onion powder
salt and pepper (to taste, your preference)

Reserved Bacon
1/2 cup parmesan
1/2 cup mozarella (I was out, so I peeled a single string cheese to cut cals)

Add 8 pieces of lasagna pasta to a large pot of boiling water. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
Shred chicken breasts. Set aside.
Cut and fry bacon. Add diced onions and crushed garlic 3 minutes prior to baking being finished. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, 1/2 cup parmesan and seasonings. Divide and spread the filling onto the cooked pasta evenly--a generous 4 tablespoons or so seemed enough. Add the shredded chicken onto each pasta. Sprinkle the bacon mixture on top of the chicken and cheese mixture. 
Spread ½ cup of cream sauce on the bottom of a medium baking dish. Roll the pasta and put seam side facing down into the sauce that is in the baking dish. Cover the roll ups with the rest of the cream sauce. Top with reserved bacon, mozzarella and parmesan. Bake in a preheated oven at 350 degrees for 25 to 35 minutes. Let it rest after taken out of oven for 5 to 10 minutes.

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