There is something about the classics that just can’t be beat, alfredo is definitely one of those flavors. My family has loved this lasagna since I started making it 12 years ago, it even won our family cook off last year. I decided to change up the recipe for you guys by rolling the noodles to create individual servings. Serve this with a side salad and some garlic bread and its sure to please the whole family!
Alfredo Lasagna
Sauce:
1/3c. butter, unsalted
1/3c. flour
1 c. heavy cream
3c. milk
1tbsp. garlic cloves, minced
2c. parmesan cheese
¼ tsp. salt
¼ tsp. fresh cracked pepper
Filling:
½ c. red peppers, finely diced
½ c. orange peppers, finely diced
½ c. onion, finely diced
2c. shredded chicken breasts
¼ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
Pinch of red pepper flakes
Additional ingredients
2 boxes of Lasagna noodles, cooked
4c. mozzarella cheese, shredded
½ c. parmesan cheese, shredded
Fresh basil for garnish
Instructions:
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Boil lasagna noodles according to package directions, cooked to al dente. After you drain the noodles, drizzle a little olive oil over the top to prevent sticking.
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In a medium sauce pan over medium heat melt butter. Add flour and continuously stir with a whisk for three to five minutes. While stirring add heavy cream. Cook mixture till it boils and thickens. This will happen quickly.
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Add milk while stirring. Stir until completely combined. Add garlic, salt and pepper. Once the mixture begins to simmer add parmesan cheese. Cook until the cheese is melted. Set aside.
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In a sauté pan on medium heat cook the peppers and onions until cooked through. Season them with the garlic powder, salt, pepper and red pepper flakes. Set aside.
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In a greased 13x9 inch baking dish cover the bottom with a thin layer of the alfredo sauce. Set aside.
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Working with one noodle at a time brush a small amount of alfredo sauce along the length of the noodle. Sprinkle about a ¼ c. of mozzarella cheese along the sauce. Then sprinkle a small amount of the cooked vegetables and chicken on top. Starting from one end roll the noodle up. Place finished roll in the pan, with the end of the roll facing down so it doesn’t unroll.
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Repeat this process with the remaining noodles until you run out of filling. I finished with 18 rolls.
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Drizzle remaining sauce over the top of the noodles and sprinkle 1c. of mozzarella cheese over the top and the remaining ½ c. of parmesan.
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Bake for 30 minutes at 375 degrees. When serving sprinkle fresh chopped basil over each roll for garnish.
Tips:
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You can substitute any veggies you like. Some of our favorites are mushrooms, zucchini, squash artichokes and spinach.
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You don’t have to cook the vegetables first, however cooking them first helps control the moisture in your lasagna, which will keep it from being watery.
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You can layer this as a traditional lasagna for a quick dinner option.
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You can prepare this up to step 8 and place in your fridge for up to 3 days. Then cook for 40-45 minutes at 375 degrees.