Roll-Ups of Rotisserie Chicken Lasagna

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Roll-Ups of Rotisserie Chicken Lasagna
  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

  2. Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.

  5. Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.

  6. Bake in the preheated oven until hot and bubbly, about 45 minutes.

Cook’s Note:

Cream cheese can be used instead of mascarpone. Homemade Alfredo sauce can be used in place of store-bought.

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