Serves 1
Directions
- 1Dice the onion.
- 2Melt butter in a pan over medium heat.
- 3Add the diced onions to the pan and caramelize them.
- 4Add minced garlic and balsamic vinegar to the caramelized onions and cook until golden brown and lightly crispy.
- 5Add heavy cream to the pan and bring to a simmer.
- 6Add pasta water and stir frequently for a few minutes over medium-low heat.
- 7Add parmesan cheese and stir until dissolved.
- 8Spread a couple of tablespoons of sauce onto each lasagna noodle.
- 9Add shredded chicken and mozzarella cheese to the noodles.
- 10Roll the noodles tightly.
- 11Grease a casserole dish and place the rolled lasagna noodles in it.
- 12Cover the rolls with the remaining alfredo sauce.
- 13Top with a layer of mozzarella cheese.
- 14Bake in the oven for 10 minutes at 400°F (200°C) or until golden and bubbling.
- 15Allow to cool and enjoy!
Ingredients
- 8 lasagna noodles
- 1 yellow onion
- 6 garlic cloves
- 1 cup heavy cream
- 0.5 cup pasta water
- 0.66 cup parmesan cheese
- 4 tbsp butter
- 1 cup mozzarella cheese
- 1 tbsp balsamic vinegar
- 2 cups shredded chicken
Equipment
knifepancasserole dish
Tips
- Shredded rotisserie chicken is a great shortcut if you don't have time to cook your own.
- Use room temperature dairy (especially the cream) to avoid curdling when added to the hot pan.
- Want a healthier version? Swap regular lasagna noodles for whole wheat. Replace heavy cream with regular milk + 1 tbsp flour (to thicken). Use part-skim mozzarella.
- Optionally add some greens to the filling! Kale, spinach, or zucchini all work great.
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