Ingredients
Para los rollos
- 12 sheets of lasagna pasta
- 500 g cooked and shredded chicken breast
- 2 cups fresh chopped spinach
- 250 g ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ taza queso parmesano rallado
- 1 egg
- 1 cucharadita ajo en polvo
- 1 teaspoon salt
- ½ teaspoon pepper
For the Alfredo sauce
- 3 tablespoons butter
- 4 cloves garlic, finely chopped
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon nutmeg
- Salt to taste
- Pepper to taste
For gratin
- 1½ cups shredded mozzarella cheese
- ¼ taza queso parmesano
Procedure
Cook the lasagna sheets in plenty of salted water until they are flexible but firm.
Drain them and place them spread out on a lightly oiled surface to prevent them from sticking.
In a bowl, mix the shredded chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, salt and pepper.
Stir until you get a uniform filling.
For the Alfredo sauce, melt the butter in a large skillet.
Add the garlic and cook for just a few seconds.
Incorporate the cream and cook over medium-low heat.
Add the Parmesan little by little while mixing constantly.
Add nutmeg, salt and pepper.
The sauce should be silky and slightly thick.
Place a thin layer of filling on each pasta sheet.
Roll carefully, forming firm cylinders.
Spread a portion of the Alfredo sauce in the bottom of a baking dish.
Arrange the rolls with the cut side up so the spirals are visible.
Drizzle with the rest of the sauce.
Cover with mozzarella and Parmesan.
Bake at 190°C for 25 minutes.
Finish with 3 minutes under the broiler to get an irresistible golden crust.
Let rest 10 minutes before serving.
Tips
Ricotta provides an incredibly creamy texture, but you can substitute it with well-drained cottage cheese.
The rolls can be prepared a day in advance and baked just before serving.
For a gourmet presentation, finish with fresh basil leaves and a little freshly grated Parmesan.
If you prepared this rolled lasagna, tell me in the comments how the rolls and the final gratin turned out for you.
