Name: Rotisserie Chicken Lasagna Roll-Ups
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Lasagna noodles - 8; Rotisserie chicken - skinned, deboned, and meat shredded - 1; Shredded Italian cheese blend - 2 cups; Mascarpone cheese - ½ (8 ounce) container; Garlic, minced - 2 cloves; Italian seasoning - 1 tablespoon; Ground white pepper - ¼ teaspoon; Olive oil - 1 tablespoon; Diced onion - ¼ cup; Egg, beaten - 1 large; Alfredo sauce - 1 (16 ounce) jar

Ingredients for - Rotisserie Chicken Lasagna Roll-Ups

1. Lasagna noodles 8

2. Rotisserie chicken - skinned, deboned, and meat shredded 1

3. Shredded Italian cheese blend 2 cups

4. Mascarpone cheese ½ (8 ounce) container

5. Garlic, minced 2 cloves

6. Italian seasoning 1 tablespoon

7. Ground white pepper ¼ teaspoon

8. Olive oil 1 tablespoon

9. Diced onion ¼ cup

10. Egg, beaten 1 large

11. Alfredo sauce 1 (16 ounce) jar

How to cook deliciously - Rotisserie Chicken Lasagna Roll-Ups

1 . Stage

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

2 . Stage

Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

4 . Stage

Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.

5 . Stage

Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo Sauce over top.

6 . Stage

Bake in the preheated oven until hot and bubbly, about 45 minutes.