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Gooey and cheesy in all the right places! YUM.
Preheat oven to 375ºF. Send hubby out to the bbq to grill the Italian dressing marinaded chicken, seasoning to taste, and discarding marinade.
Boil your lasagna noodles in a large pot. Cook according to package directions. Drain and then place lasagna noodles on a clean cutting board.
In a large bowl mix garlic powder, half of the basil, parmesan cheese, Swiss shreds, and cream cheese spread. Mix. Pour in alfredo sauce and mix all together well. By this time, hubs should be in with your beautifully grilled chicken breasts; pull 2 of them, cube them and add to the alfredo mixture. Keep remaining breasts warm until dinner.
Pour one cup of the spaghetti sauce in the bottom of a 2-quart rectangular baking dish. Spread chicken alfredo mixture onto one lasagna noodle about 2/3 of the way up. Roll noodle up and place in the dish. Repeat with remaining noodles. Cover with remaining spaghetti sauce. Sprinkle with freshly shredded mozzerella cheese and the remaining basil.
Bake uncovered for 25–30 minutes, or until hot and bubbly.
Serve with remaining chicken breasts and some sauteed veggies. We did mushrooms, peppers and onions sauteed in butter and seasoned with Italian seasonings. It’s the perfect complement to your amazing dinner!
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squashblossombabies on 3.8.2011
This looks really good!!! Thanks for sharing!
4littleFergusons on 3.4.2011
Thanks Holly! It’s such an easy marinade. We use it to soak veggie kabobs before grilling too. YUM!
Holly Lofthouse on 3.3.2011
I love how you marinate your chicken in the italian dressing first! That sounds so great! : )
4littleFergusons on 3.2.2011
Fun! I’ll have to go scope it out. Someone from church brought Lasagna Rolls to us for supper after we had our baby, so I of course, had to try to make it myself.
My hubby, who doesn’t usually go for Italian things, LOVED this!
Holly Lofthouse on 3.2.2011
Wow. I made my own version of this called “3 Cheese Lasagna Rolls’ a few months ago. Very similar to yours. Great minds think alike : )