Description
Experience the vibrant flavors of Cajun cuisine combined with the creamy comfort of Italian Alfredo in these delightful lasagna roll ups. Perfect for impressing guests or indulging in a hearty weeknight meal!
Ingredients
Scale
- 12–15 oven-ready or regular lasagna noodles
- 1.5 pounds boneless, skinless chicken breasts, cut into small, bite-sized pieces
- Cajun seasoning, to taste
- 15 ounces whole milk ricotta cheese
- Freshly grated Parmesan cheese, to taste
- Shredded low-moisture, part-skim mozzarella cheese, to taste
- 1 large egg
- 2 jars (15-20 oz each) Alfredo sauce or homemade Alfredo sauce
- Diced yellow onion, to taste
- Diced green bell pepper, to taste
- Freshly minced garlic, to taste
- Chopped fresh parsley, for garnish
- Olive oil, for cooking
- Butter, for cooking
Instructions
- Cook the Lasagna Noodles: If using traditional noodles, cook them according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and lay them out individually on parchment paper or a clean kitchen towel to cool.
- Prepare the Cajun Chicken: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add your diced chicken, season generously with Cajun seasoning, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add a little more oil or a knob of butter. Sauté the diced onion and bell peppers until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Return the chicken to the skillet, give it a good stir, and remove from heat. Let it cool slightly.
- Make the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan cheese, the egg, and a pinch of salt and black pepper. Mix thoroughly until well combined.
- Assemble the Roll Ups: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Lay one cooked lasagna noodle flat. Spread a generous layer (about 2-3 tablespoons) of the ricotta mixture evenly over the entire noodle. Spoon a line of your Cajun chicken and vegetable mixture across one end of the noodle. Starting from that end, carefully and tightly roll up the noodle.
- Arrange and Sauce: Place each rolled-up lasagna seam-side down in your prepared baking dish. Repeat with the remaining noodles, chicken, and ricotta mixture. Pour your Alfredo sauce evenly over the top, making sure to coat each one. Sprinkle the remaining shredded mozzarella and Parmesan cheese generously over the sauce.
- Bake to Perfection: Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly, golden brown, and the sauce is hot and slightly thickened.
- Serve: Let the lasagna roll ups rest for a few minutes before serving. Garnish with fresh chopped parsley.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Cajun/Italian
Nutrition
- Serving Size: 1 roll up
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Don't overcook the noodles to avoid tearing. Customize your Cajun spice level and consider adding more vegetables like mushrooms or spinach for extra flavor. These roll ups can be made ahead and refrigerated before baking.