Скачать или смотреть The CHEESIEST Chicken Alfredo Lasagna ROLL-UPS! | Buck Junkie Deer Camp Recipes

Today, Mikey’s ditching the classic lasagna recipe and making it deer camp style! Boil your noodles, roll ‘em into little pinwheels with all your favorite vegetables, meat and sauce… makes for one HECK of a bite!

#deercamp #lasagna #pasta #buckjunkie

WHAT MIKEY USED IN THIS RECIPE:
Malcom’s Italian Seasoning -

Cheesy Alfredo Lasagna Rolls Recipe

Ingredients:
1 box lasagna noodles
1 Rotisserie Chicken (Shredded)
1 jars alfredo sauce (2, if you like it saucy)
1 bag frozen spinach
8oz fresh mushrooms
8oz cottage cheese
1 large bag mozzarella cheese
1 stick butter
2 tbsp Italian seasoning
Salt and pepper to taste

Directions:
1. Boil noodles in water according to package instructions and drain.
2. Debone chicken and shred it with your hands.
3. Add 1⁄2 stick butter to a skillet on medium heat, add in mushrooms and
spinach. Cook until soft and add salt and pepper to taste.
4. In a medium saucepan, melt 2 tbsp of butter over medium heat. Once your butter is melted, add in 1 tbsp of garlic paste. Once you can smell the garlic, add in 1 jar of your favorite jarred alfredo sauce. Season with black pepper and italian seasoning to taste. Set to the side.
5. Mix cottage cheese, half the mozzarella, and 1 tbsp of your italian
seasoning into a bowl and combine.
6. Pour a little of your soup’d up alfredo sauce into the bottom of a casserole dish to just barely cover the bottom.
7. Once your noodles have cooled off, lay them out and layer on cheese mixture, mushroom & spinach mixture, shredded chicken, and spoon a little sauce on the last layer.
8. Roll the layered noodles up and place into a baking dish with the open
ends facing up.
9. Pour sauce over the top and add the rest of your mozzarella cheese, and then sprinkle with the remaining italian seasoning.
10. Bake in the oven on 350 degrees until the cheese is hot and bubbly.

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