Tuesday, April 2, 2013

White Chicken & Artichoke Lasagna Roll Ups

After the amazing white chicken lasagna my sister, Emily, made for us last time we visited, I've been inspired to make my own version.  Since I was feeling creative and fancy, I decided to make lasagna roll ups instead of traditional lasagna (which you could absolutely make with this recipe, too!).  After some brainstorming, I came up with this delicious alternative.  It will probably blow your socks off.  Just like traditional lasagna, it makes for awesome leftovers, too! Here's how Mama makes it:

White Chicken & Artichoke Lasagna Roll Ups

- 2 c. shredded rotisserie chicken
- 1 c. part-skim ricotta cheese
- 2 c. shredded mozzarella cheese, divided (reserve 1 cup for topping)
- 1/2 c. grated parmesan cheese
- 1 t. salt
- 1 t. black pepper
- 2 T. minced garlic
- 1 (14 oz.) can quartered artichoke hearts, drained
- 1/4 c. chopped sundried tomatoes
- 1/4 c. chopped fresh basil (about a handful, keep a couple of the smaller leaves for garnish)
- 8-10 lasagna noodles (only 8 will fit in a 9x13 pan, but it never hurts to make a couple extra in case one gets broken or dropped or licked by a dog or bitten by a baby or any other combination of animal/baby destruction!)
- 1 T. olive oil
- 2 c. alfredo sauce (store bought or homemade)

Mama's alfredo:
- 1/2 stick butter
- 1 1/2 c. whole milk (or cream)
- 1 c. grated parmesan cheese
- 1/2 t. salt
- 1/4 t. pepper (black or white)
- pinch nutmeg


1.  Preheat oven to 350 degrees.  Start by cooking lasagna noodles per package directions - Boil 4 qts. water, add 1 T. olive oil to prevent sticking.  Slowly add noodles one at a time, return to boil and cook for 6-7 minutes.  Drain and allow to cool, set aside.

2.  Grate the parmesan cheese, including some for the sauce if making your own (I highly recommend this, but totally won't judge if you use the jarred kind).  In a medium bowl, combine the first ten ingredients (chicken through basil), and toss to combine.  (helpful hint - kitchen sheers work wonderfully for cutting basil.)

3.  Make the sauce - in a medium saucepan, melt butter over medium-high heat.  Add the milk, parmesan, and spices and bring to a boil, stirring often.  Reduce heat and simmer for about 6-8 minutes.  Sauce will thicken slightly.  Remove from heat.

4.  On a plate or cutting board, place a single lasagna noodle.  Cover with about 1/4 c. of the chicken mixture, spreading evenly along the noodle. (helps to leave about an inch of space at the end to seal the roll up).  Roll the noodle and seal the end (noodles stick pretty well to themselves).

5.  Ladle a couple spoonsful of alfredo sauce in the bottom of a 9x13" pan, lightly coating the bottom.  Place finished roll ups in the pan, seam side down, in 2 rows of 4.

6.  Pour remaining alfredo over the top, then sprinkle with remaining cup of mozzarella.  Bake uncovered for 25-30 minutes until heated through and cheese is slightly browned..  Allow to cool slightly and enjoy!

1 comment:

  1. Excellent round up of all the delicious recipes. Wonderfully prepared.
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