Chicken & Bacon Lasagna Roll Ups2013-12-13
8 lasagna pasta, cooked and drained.
1 pound bacon, diced, cooked and drained
1 small red or yellow onion
6 cloves of garlic, crushed
2 chicken breasts, cooked and shredded
2 cups of Alfredo cream sauce½ cup mozzarella (to sprinkle on top)
½ cup grated parmesan (to sprinkle on top)
1 cup ricotta cheese
½ cup sour cream
6 oz. cream cheese
½ cup grated parmesan
1 tablespoon garlic powder
2 teaspoons onion powder
salt and pepper (to taste, your preference)
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, parmesan and seasonings.
Divide and spread the filling onto the cooked pasta evenly.
Add the shredded chicken onto each pasta.
Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
Sprinkle some parmesan on top of the bacon and chicken.
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 pieces of bacon.
Sprinkle mozzarella and parmesan on top.
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.
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups heavy whipping cream (16 ounces)
salt and pepper (to taste with your preference)
(optional: 1 cup or more of your favorite cheese)
Melt butter in a medium sauce pan.
Once butter is melted, add 2 tablespoons of flour and stir with a whisk to prevent any lumps.
Add salt and pepper. Cook and stir for 2 minutes.
Pour 1 cup of heavy whipping cream into the butter-flour mixture and continue stirring. It will start thickening in less than 1 minute.
Add the rest of the cream and stir.
The sauce will then start reheating back up and be thicker within 3-5 minutes.
Take off heat once thickened.
(Optional: Stir in your favorite cheese to melt.)
Pour over your favorite pasta!
Makes 2 cups of Cream Sauce.
1 loaf of french bread, sliced horizontally
10 tablespoons unsalted butter, room temperature
6 cloves of fresh garlic, peeled and chopped
2 tablespoons of garlic spread (garlic powder)
2-3 cups of mozzarella cheese, grated
Half a cup of parmesan cheese
Mix chopped, fresh garlic and garlic spread into the very softened butter.
Spread onto the opened french bread.
Set in oven on the middle rack on BROIL at 450 degrees.
Take out of oven when the butter has turned to a golden color.
Top with the mozzarella cheese.
Sprinkle the parmesan cheese and some more garlic spread.
Turn oven temperature down to 400 degrees (still on BROIL).
Put back into the oven until the cheese melts and starts to bubble.
Take out to cool for a few minutes and cut into pieces.
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