Lately it’s been battle time come supper around here when it comes to food. It’s ‘You get that food in your mouth or I am going to throw all of your Halloween candy in the trash’ kind of deal. Then, we had an Epiphany. Well, Dad did. He said that I needed to start making kid-friendly food, foods that they like and food that they are going to eat without fighting. Served with a side of roasted broccoli, these roll-ups were a hit.
They’re easy to make for the freezer. In under thirty minutes you can do three pans of them, make one for lunch or dinner and stash the rest away for those nights when you stare into the pantry blankly, looking for inspiration for something to cook.
Chicken Alfredo Lasagna Roll Ups
1 1/2 boneless skinless chicken breasts
1 package alfredo sauce
I used Antonellas
1/2 cup chopped parsley
1 1/2 cups grated mozzarella
fresh ground pepper + cajun spice
9 lasagna noodles
Chop the chicken into kid-friendly bite, size pieces and cook the lasagna according to the package. Start the chicken and season with pepper and cajun spice (optional). Add parsley and alfredo sauce, and simmer. Remove the lasagna noodles from water and pat dry. Tip: It’s easier to create the roll ups when the pasta isn’t wet. Spoon a bit of the chicken alfredo sauce on to the noodle and top with cheese.
Use a touch of sauce on the pasta to secure the roll up. Add a little sauce to the bottom of the pan, before putting in the roll ups to avoid hard edges.
If you are making nine roll ups, you can place them side up, and if you’re making six (for a quick kids lunch) you can place them flat. Add extra sauce to the top of the pasta and finish w ith cheese.
frozen: cook covered for 50 minutes on 350
fresh: cook uncovered for 15 minutes on 350
Both recipes, broil for 2-3 minutes (watch closely) before taking out of the oven