Rotisserie Chicken Lasagna Roll-Ups

I first saw lasagna roll-ups a couple of years ago on Giada DeLaurentiis's show, Everday Italian. She filled lasagna noodles and rolled them up instead of layering them in a pan. I loved the concept so much that although I never tried them a couple of years ago, I was reminded of them every time I saw a box of lasagna noodles. While grocery shopping, my eye caught a rotisserie chicken and ricotta cheese and the idea for rotisserie chicken lasagna roll-ups was born. I love doing a little experimenting in the kitchen but usually not for guests. Tonight a couple of friends showed up for dinner and everyone took second helpings so I would say this meal was a success. If you like chicken alfredo you will love this new twist on the lasagna noodle.

Rotisserie Chicken Lasagna Roll-Ups
2 c. rotisserie chicken, shredded
1 1/2 c. shredded parmesan cheese
2 c. ricotta cheese
1/2 onion, chopped
1/4 c. mushrooms, diced
2 garlic cloves
1 Tbs. olive oil
1/4 tsp. ground nutmeg
1/4 tsp. white pepper
1 1/2 c. shredded mozzarella
15 oz. prepared alfredo sauce
3/4 c. marinara sauce
12 lasagna noodles
Bring a large pot with salted water to boil for lasagna noodles (cook until according to package or until al dente.) Meanwhile, cook onions, mushrooms and garlic in olive oil over medium heat in a fry pan until tender. Transfer into a medium bowl. Add the shredded chicken to the bowl along with white pepper, nutmeg, parmesan, and ricotta cheese. Stir filling until well combined. Take one lasagna noodle and lay out on a clean work surface. Scoop 3-4 Tbs. of filling and place on pasta. Spread filling evenly over pasta and then roll up. Continue process until all of the pasta is filled. In a 9x13 pan, pour marinara sauce and spread to cover the pan. Place lasagna rolls seam side down on top of marinara. Next, pour alfredo sauce over all of the pasta rolls and top with mozzarella cheese. Bake at 375 F for approx. 45 minutes. Printable Recipe