Do you have that one friend who is on a killer weight loss kick during the holidays? You know – the one posting transformation pics, pounds lots and you are licking the spoon?
Yeah you do [it’s me]. But still – there are those days where you just need some indulgence – mine lately? Fettuccini Alfredo. And only last week my sneaky sneak hubs told me he has a homemade recipe?! And it’s not exactly diet-friendly…but a little in moderation never hurt anyone!
So – when I had a little alfredo leftover and a lot of motivation to stick with my goals through my current 21 day fix meal plan – this recipe was born! It’s an indulgence, but creamy without the calories and protein-packed deliciousness that being a lasagna roll – it’s already pre-portioned!
Even better? This recipe sneaks in 1/2 a cup of vegetables and satisfies that carb craving, and with each roll coming in at about 300 calories – that’s not terrible considering what you’re putting in.
So – whip out that trusty cast iron skillet (I love this one) or a casserole dish – stop drooling (if you can) & time to feel fancy!
Lightened Up Alfredo Lasagna Rolls – Makes 6 Servings
- 12 Lasagna Noodles (just under 1 box)
- 1 cup of ricotta cheese
- 3.5 cups shredded chicken breast (about 2 breasts ~1.5 lbs)
- 2 cups fresh spinach
- 1 can artichoke hearts, drained
- 2 cloves of garlic
- 1/2 bunch fresh parsley (or 1/4 cup dried)
- 1/3 cup shredded parmesan cheese
- 1/3 cup shredded mozzarella cheese
- 1 cup alfredo sauce (homemade is best)
Pre-cook your chicken breast (better yet – sizzle it in the same cast iron you’ll bake this in a bit!). Cook the lasagna noodles until they are “al dente” – about one minute less than the lowest cook time on the package.
While the noodles cook, make the filling. Put the ricotta, 1/2 the parsley, spinach, garlic, and artichoke hearts in the food processor and blend. Stir in the shredded chicken. Once the noodles are done cooking remove from the water and set out on a flat surface to cool. Preheat the oven to 350 and set your cast iron skillet near your work area. If you used it for the chicken, keep the drippings in the bottom of the pan. Spread 1/2 the alfredo sauce in the pan.
Spoon the filling onto each noodle, covering the full noodle. Sprinkle 1/2 the cheeses on top of the filling & roll each noodle nice and tight. Place the lasagna rolls in the pan, and cover with the remaining alfredo sauce. Top with leftover cheese and parsley. Bake for 30 minutes until the cheese is nice and crusty.
Made extras? This reheats wonderfully in a toaster oven! Just set it on “warm” and give the cold rolls about 10 minutes after their initial cook.
21 Day Fix Containers – 1.5 yellow, .5 green, 1 blue, 1 red, 1 tsp