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.
- 1/2cupbutter,(1 stick)
- 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
Preheat the oven to 375 degrees F.
In a large pot, add in the butter and garlic and melt together on medium heat.
Add in the cream cheese and 2 tablespoons of ranch mix the and whisk well until combined.
While whisking, slowly add in the milk.
Add in the Parmesan cheese and black pepper and whisk until just melted then turn off the heat.
Using a large cutting board lay out the pasta noodles.
In a medium sized bowl add the chicken, bacon, cheese and remaining ranch mix.
Spoon the mixture evenly over the noodles, leaving 2 inches at the end with no filling.
Roll them up carefully and tightly then using a spatula, move them into the baking pan.
Spoon over the alfredo sauce.
If desired, reserve some of the filling to sprinkle on top of the rolls.
Cover with foil and bake for 20 minutes.
Uncover, spoon the sauce over the rolls and bake an additional 10 minutes.
Serve with extra Parmesan cheese if desired.
- 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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