Chicken Artichoke Alfredo Lasagna Roll Ups

by | Nov 8, 2015 | Italian Cuisine

Chicken Artichoke Alfredo Lasagna Roll Ups from Low Key Cooking
Chicken Artichoke Alfredo Lasagna Roll Ups from Low Key Cooking

Chicken Artichoke Alfredo Lasagna Roll Ups from Low Key Cooking

Lasagna has always been a favorite dish of mine. I’ve always loved the all the cheese’s and meat’s and homemade sauce; all baked to perfection. However, the times, they are a changing. The first problem I have with traditional lasagna is that it takes FOREVER to cook. No one has the time or energy to spend three hours making their families favorite lasagna, even if it is heavenly delicious. The other problem that I now have with traditional lasagna is that it’s not exactly healthy. When I say that it’s not exactly healthy, I mean it’s pretty damn bad for you. 

So I’ve come up with an alternative to both of these problems with these chicken artichoke alfredo lasagna roll ups. This is a different spin on lasagna that can be taken a number of different ways. I’ll show you a classic lasagna roll up recipe soon, but for now here’s a healthy and truly gourmet the lazy way chicken artichoke alfredo version of the dish. This dish is guaranteed to impress and satisfy anyone looking for a healthy and gluten free option for dinner this week.

Time: 

  • Prep Time – 10 Minutes
  • Cook Time  – 15 Minutes

Cost:

  • To keep things simple, I recommend buying a jar of your favorite alfredo sauce. Everything you’ll need for this dish can be found for $12-$14 at your local grocery store. 

What You’ll Need:

  • 3/4 lb thin sliced uncooked chicken breast
  • 1 Jar of your favorite Alfredo sauce (I used Classico’s Sun Dried Tomato Alfredo sauce)
  • 1 small jar artichoke hearts
  • 1 lb asparagus
  • 1 box lasagna noodles (gluten free lasagna noodles can be found at Sprouts or Trader Joe’s)
  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1 tbsp butter
  • Salt & pepper to taste
  • 8 oz shredded mozzarella cheese 

Directions:

Start by preheating the oven to 400 degrees. Bring water in a large pot to a boil and add lasagna noodles. Just slightly undercook the noodles by a minute or two (they will finish cooking in the oven). Season chicken with salt and pepper before adding to saute pan with olive oil. Flip until chicken is cooked through (3-5 minutes) then remove from heat and chop. While the chicken is cooking, cut about 2 inches off the back of the asparagus spears to make them shorter. Add asparagus to a different pan with butter over medium heat stirring until tender (roughly 5 minutes).

In a medium size mixing bowl combine chopped chicken, minced garlic, artichoke hearts, 6oz or 3/4 of your cheese, 3/4 of your alfredo sauce, cayenne pepper & chili powder. Stir until all of the ingredients are covered in the alfredo sauce. On a clean countertop or cutting board, lay out 8-10 lasagna noodles (run a little water over the noodles before you lay them out to make them easier to roll). Spread roughly a small handful of your chicken artichoke alfredo mixture evenly across each lasagna noodle. Place 3-5 asparagus spears in a bundle towards the top of each lasagna noodle already covered with the alfredo mix. Carefully roll each lasagna noodle downwards until completely rolled then add them to a large oven safe cooking dish. Cook at 400 degrees for 10-12 minutes or until the noodles are completely cooked through.

Plating:

Once the roll ups are done cooking, take two of them out of the pan and place them on a plate like the picture above. Now take your remaining alfredo sauce and drizzle a thin layer over the top of each roll up. Sprinkle a pinch of your remaining cheese over the sauce. Serve and Enjoy!