Chicken & Broccoli Alfredo Lasagna Rolls

It has been a while since I may lasagna and I felt the need the other day. While I love my traditional cheese, beef and veggies, I decided to use my alfredo sauce to make a fun chicken lasagna. In an effort to not eat the whole pan and have some sense of portion control I decided to make this into individual rolls, but you could make in a traditional stacked lasagna if you wanted!



Chicken & Broccoli Alfredo Lasagna Rolls: 12 Rolls

Rolls:
12 Lasagna Noodles
1/2lbs Chicken Breast
2 Bay Leaves
1 Small Onion - quartered
Chicken Stock
15oz Part Skim Ricotta Cheese
3oz Parmesan Cheese - Shredded
1/2tsp Basil
Salt & Pepper
1lbs Bag Frozen Broccoli

Sauce:
2/3C Milk
1/2C Chicken Stock
6TB Cream Cheese (1/3 Less Fat)
2/3C Shredded Parmesan Cheese
1TB Corn Starch

First we need to get everything cooked....Bring a large pot of salted water to a boil and add the lasagna noodles (I like to add a splash of olive oil, I find it helps the noodles to not stick together). Cook until they are al dente then fish them out of the water and drop the broccoli into the pasta water for 3-4 minutes to get them slightly tender. Remove from the water and set to the side.

While the pasta and broccoli is cooking lets make the chicken. Place the chicken in a sauce pot, cover with chicken stock, add the bay leaves and the onion and cook until the chicken is completely cooked through and can be pulled apart with a fork. Once it hits that point remove it from the stock and shred.

In a large bowl mix the ricotta, 3oz of parmesan, basil, salt and pepper together. Add the chicken & broccoli (if the broccoli has a bunch of large chunks then cut them down into smaller more equal size pieces). Stir everything together and just let it sit to the side for a minute.

Place all the items for the sauce in a blender and pulse it until the corn starch blends into the liquid. Pour into a sauce pan and cook over medium heat whisking constantly until the sauce thickens to a nice gravy like consistency, add about 1/2C of sauce to the cheese mixture and stir. Now you have all the parts ready to assemble. Turn the oven onto 350° and start assembling!

I laid all 12 of my noodles out onto a sheet of wax paper then evenly distributed the cheese & chicken mixture onto the noodles then rolled them as tightly as I could. Pam a casserole dish and lay the rolls in a single layer. Cover with tin foil and bake for 20-30 minutes. Remove from the oven, uncover and pour the remainder of the alfredo sauce over the rolls, place back in the oven uncovered for 10-15 minutes until bubbly. Remove, serve and enjoy!

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WW: 6 Points Plus / roll