High Protein Chicken Alfredo Lasagna Rolls

Chicken Alfredo lasagna rolls filled with cottage cheese and mozzarella, then baked until hot and bubbling for an easy, protein-rich family dinner.

Prep: 20 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 8 noodles lasagna noodles
• 2 cups cooked chicken
• 1 cup cottage cheese
• 1 cup mozzarella cheese
• 2 cups alfredo sauce
• 0.25 cup parmesan cheese
• 0.5 teaspoon garlic powder
• 0.5 teaspoon italian seasoning
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 375°F. Spread 1 cup Alfredo sauce in the bottom of a 9-by-13-inch baking dish. (about 5 min) — 375°F
2. Boil the lasagna noodles according to package directions until flexible but not falling apart. Drain and arrange them in a single layer. (about 10 min)
3. Combine the chicken, cottage cheese, half of the mozzarella, Parmesan, garlic powder, Italian seasoning, and black pepper. (about 3 min)
4. Spread the chicken mixture over each noodle, leaving a small strip clear at one end. Roll each noodle snugly and place seam-side down in the baking dish. (about 5 min)
5. Cover the rolls with the remaining Alfredo sauce and mozzarella. Bake uncovered until the sauce bubbles and the center reaches 165°F. (about 25 min) — 375°F
6. Rest the lasagna rolls for 5 minutes before serving. (about 5 min)