Sunday, December 27, 2009

Lasagna Alfredo Roll Ups with Quick and Easy Alfredo Sauce

The roll ups were really good.  But the alfredo sauce was awesome!  In the future, no matter what dish I'm making, if it calls for alfredo sauce, I'll use this recipe.  It was more flavorful than any jar stuff you could buy. 

Lasanga Alfredo Roll Ups

8 lasagna noodles (I used the flat, no boil noodles because they are bigger and tend to not fall apart as easily)
1 Tablespoon olive oil
1 (10-oz) package frozen chopped
2 thinly sliced green onion
1/2 package of sliced mushrooms, diced into small pieces
2 chicken breast, boiled and shredded
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 teaspoon garlic powder

Alfredo sauce
1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil.  Add lasagna and cook for 4-6 minutes or until al dente.  Rinse in cold water and drain well.  Meanwhile, in a large sauce pan over medium heat add oil and cook spinach and green onions until tender, stirring frequently.  Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt, egg, shredded chicken, mushrooms, and garlic powder.  Place noodles in a single layer on a sheet of waxed paper.  Evenly spread some of the cheese mixture on each noodle.  Roll up each noodle, jelly roll style.  In a 8x12 baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly.  Arrange the rolled noodles, seam side down, in the dish.  Top with mozzarella cheese and remaining sauce.  Cover loosely with foil and bake in preheated oven (375 degrees) for 30 minutes or until hot and bubbly and the cheese is melted.  Remove foil and broil until it starts to brown on top.  Serve.

Quick and Easy Alfredo Sauce

1/2 cup butter
1 (8-oz) package cream cheese
2 teaspoons garlic powder
2 cups milk
6-ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat.  Add cream cheese and garlic powder, stirring with wire whisk until smooth.  Add milk, a little at a time, whisking to smooth out lumps.  Stir in Parmesan and pepper.  Remove from heat when sauce reaches desired consistency.  Sauce will thicken rapidly, thin with milk if cooked too long. 

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