Chicken Alfredo Lasagna Roll Ups

 This was Olive Garden worthy!!! (in my opinion!!)
I sort of mixed things up on a Lasagna Roll Up recipe... I had the Idea from the Chicken Lasagna... but it really is nothing like it! Try it and you will see!! I found the recipe for the Alfredo sauce here on and the way to cook the chicken also... from there it just became what it is.

The Chicken:
2 large *thaw* chicken breasts sliced (fajita style)
2 *fresh* cloves garlic, minced
1 T Olive Oil
1 1/2 C. FRESH Spinach leaves
Heat oil in pan with garlic until the aroma builds... Do not burn or over brown. Cook until chicken is fully cooked then add the Spinach and stir until the leaves are wilted into it.

The Sauce
4T Butter
1 clove fresh garlic, minced
2T flour
2 C Cream
1/2 C. milk
1C Fresh grated parmesan

In a medium sauce pan heat butter and garlic and add flour once butter is melted and aroma of garlic is building. Add the Cream and milk and stir then add the parmesan and bring to a boil and continue to stir frequently over a medium low heat as it boils and thickens. (I added a dash of pepper to it as well)

The Pasta/Filling:
24 oz (1LB 8oz) cottage cheese
1 egg
1/4 C Parmesan cheese
Mozzarella cheese
salt and pepper
9 lasagna noodles cooked al dente

Mix the cottage cheese, egg, parmesan, mozzarella, and a dash of salt and pepper and Parsley til it looks good. Spoon on the cooked noodles and roll up and place in 9X13 pan with a little sauce spread on the bottom. **You will have left over filling but only 9 rollups fit in the pan**

Mix some sauce into the chicken... just enough to spoon on top of each roll up (you will have left over sauce I still had about a 1/2 cup or just a little more left over) and then top with a little more parmesan and mozzarella cheese and diced tomatoes for color (I added the tomatoes after the picture was taken)

Cook in oven at 350 degrees for 20-30 minutes. Until Cheese is starting to golden and sauce is bubbling.

Let sit for 10 minutes after removal from the oven. Serve and Enjoy!

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