How To Make Chicken Bacon Ranch Lasagna Roll Ups
Lasagna rolls ups are a great make-ahead dish. In this recipe, chicken and bacon are smothered in cream cheese & ranch dressing for an explosion of flavors.
Serves:
Ingredients
- 1/2cupbutter,(1 stick)
- 4clovesgarlic,minced
- 8ozcream cheese,(1 pkg)
- 2cupswhole milk
- 6ozshredded parmesan cheese
- 3tbspranch dressing mix,divided
- ¼tspground black pepper
- 8lasagna noodles,cooked 1 minute shy of the box directions
- 2cupschicken breast,cooked and chopped
- 8ozbacon,cooked and crumbled
- 2cupscheddar cheese,shredded or chopped into small cubes
Instructions
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Preheat the oven to 375 degrees F.
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In a large pot, add in the butter and garlic and melt together on medium heat.
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Add in the cream cheese and 2 tablespoons of ranch mix the and whisk well until combined.
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While whisking, slowly add in the milk.
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Add in the Parmesan cheese and black pepper and whisk until just melted then turn off the heat.
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Using a large cutting board lay out the pasta noodles.
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In a medium sized bowl add the chicken, bacon, cheese and remaining ranch mix.
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Spoon the mixture evenly over the noodles, leaving 2 inches at the end with no filling.
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Roll them up carefully and tightly then using a spatula, move them into the baking pan.
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Spoon over the alfredo sauce.
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If desired, reserve some of the filling to sprinkle on top of the rolls.
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Cover with foil and bake for 20 minutes.
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Uncover, spoon the sauce over the rolls and bake an additional 10 minutes.
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Serve with extra Parmesan cheese if desired.
Nutrition
- Calories: 749.45kcal
- Fat: 58.16g
- Saturated Fat: 29.34g
- Trans Fat: 0.95g
- Monounsaturated Fat: 17.78g
- Polyunsaturated Fat: 5.30g
- Carbohydrates: 19.24g
- Fiber: 0.59g
- Sugar: 5.47g
- Protein: 36.93g
- Cholesterol: 174.47mg
- Sodium: 862.55mg
- Calcium: 589.19mg
- Potassium: 395.20mg
- Iron: 1.18mg
- Vitamin A: 376.47µg
- Vitamin C: 0.47mg
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