CHICKEN ALFREDO LASAGNA ROLLS

CHICKEN ALFREDO LASAGNA ROLLS

9 lasagna noodles
2 ½ cups Alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.) Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. Alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

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Cajun Lasagna by Creole Contessa

Cajun Lasagna

Rating: 5

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Serving Size: 6-8

Ingredients

1 lb ground turkey
1 lb andouille sausage, fresh, casing removed
1 box lasagna noodles, dried
1 red onion, diced
1 bell pepper, diced
1 stalk celery, diced
1/2 bunch Italian parsley, minced
4 cloves garlic, minced
2 cups chicken broth
1 28oz. can crushed tomatoes
1 6oz. can tomato paste
1 1/2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasonings
1 teaspoon crushed red pepper
1 teaspoon sugar
1 cup parmigiano reggiano cheese, grated
2 cups sharp cheddar cheese, grated
2 cups jack cheese, grated
8 oz. fresh mozzarella cheese, grated
2 cups ricotta cheese
2 eggs, beaten
extra virgin olive oil

Instructions

Pre heat oven to 375 degrees.

Bring a large pot of salted water to boil. Cook pasta for 6 minutes.
Rinse Pasta with warm water, drain, coat with oil and set aside.
Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside.
In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery.
Saute for about 5 minutes, add garlic and cook 1 minute more.
Add ground turkey and andouille sauce, break into small chunks. Season with half of the seasoning blend and cook until browned about 15 minutes.
Add tomato paste and mix well, cook for 5 more minutes.
Add crushed tomatoes and chicken broth, season with remaining seasoning blend and mix well.
Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally.
Add chopped parsley and mix well and allow sauce to cook about 15 more minutes.
Add 1/2 cup of parmigiano reggiano and mix well.

To Assemble Ricotta/Cheese Mixture: Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese with remaining seasoning blend and set side.

To Assemble Lasagna:
In a large greased 13X9 inch casserole dish, place about 1 cup of pasta sauce on the bottom.
Top with lasagna noodles, slightly overlapping noodles.
Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture.
Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese.
For the last layer top with noodles, pasta sauce and remaining grated cheeses.
Cover casserole with greased foil and bake at 375 degrees for 30 minutes.
Remove foil and cook 20 minutes more.
Remove from oven, allow to cool 10 minutes. Serve with garlic bread.

Notes

If you can't find fresh andouille sausage, smoked sausage can be used and diced into small chunks. Get More Here

Cooking 101: Frying Chicken Wings

HOW - TO COOK REAL JAMAICAN JERK CHICKEN HOT SPICY CARIBBEAN MEAL RECIPE...

Taco Ring

Make a Delicious ‪#‎Taco‬ Ring! (Thanks PAM!)

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can Olives (sliced) (Avocado, Sour cream etc)

Directions
1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.

2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat.

3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.

Bake at 350 degrees until pastry is golden brown (30 min).

4. Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

Members are Reporting back the Original Source of this Delicious Creation is Pampered Chef

Stuffed Bell Pepper

Low-Carb Stuffed Cheesy Peppers! - Exactly what they sound like, Meat, Cheese, and Peppers.... done in 30 minutes

In a skillet cook Onions, Garlic, and Diced Tomatoes for a few minutes. Then stir in ground beef (or turkey) and cook until done. Hollow out the Peppers (simmer for a few minutes in boiling water) and stuff the mixture inside. Bake at 350 for 15 minutes, then top with Cheese and bake for another 5. DONE!

detailed recipe - http://myfridgefood.com/ViewRecipe.aspx?recipe=21319