I am obsessed with Buffalo ANYTHING and EVERYTHING! ❤
I am equally obsessed with Italian food. This dish is the marriage of both amazing things!
Here is a great recipe I found and tweaked for Buffalo Chicken Lasagna Roll Ups, complete with a homemade Alfredo Sauce!
Healthy? Not 100%, but the processed ingredients are kept to a minimum.
1 Box Whole Grain Lasagna Noodles
2 Chicken Breast, boiled and shredded
8 Oz Cream Cheese
2 Cups Shredded Mozzarella Cheese
1 Cup of Frank’s Red Hot Buffalo Sauce, divided
3/4 cup of milk
8 oz plain Greek Yogurt
2 TBS Butter
Salt and Pepper to taste
1tsp Garlic Powder
Boil 2 Chicken Breasts for 15-20 minutes until tender and cooked through.
Boil Whole Grain Lasagna Noodles for 5 minutes. They do not need to be cooked thoroughly, since they will be baked!
In a small saucepan, sauté butter. Add cream cheese and milk.
Whisk until smooth. Remove from heat and set aside.
Shred Chicken and place in bowl.
Add 8 oz of plain greek yogurt and 3/4 cup of buffalo sauce to the chicken and mix well. Add in 1 1/2 cups of mozzarella cheese to the mixture.
Grease pan. Pre-heat oven to 350.
Spread some alfredo sauce in bottom of pan.
Drain lasagna noodles, and pat dry on a paper towel.
Lay lasagna noodles out, spread alfredo sauce on each noodle with a spoon.
Spoon chicken mixture on to each noodle and roll up!
Place rolls in pan neatly and snug together.
(Little toddler hands work well for this part!)
Top roll-ups with remaining alfredo sauce and a flourish of buffalo sauce.
Finish with remaining mozzarella cheese.
Bake for 20 minutes, until alfredo sauce is bubbling and cheese is melted.