There are some foods that never get old. Alfredo sauce is at the top of that list. Sure, we love it twirled into fettuccine. Classic is classic for a reason. But mixed with rotisserie chicken then stuffed and baked in lasagna noodles is better, which is precisely why you need to make these alfredo roll-ups. They're a new classic in the Delish kitchen.
There are various routes you can go when making Alfredo sauce. For my baked alfredo pasta, I made a simple bechamel and added shredded mozzarella. This time around, I wanted to keep things a bit lighter. So I swapped heavy cream for milk and skipped the mozz all together, swirling in a pat of cream cheese instead. The calorie count might be lower but the level of deliciousness is just as high.
From zucchini to eggplant, we've made a lot of low carb, no-guilt roll-ups this summer. But since we're heading into PSL sweater weather, I made the executive decision to use actual lasagna noodles. No one complained, and I went for seconds. Because hey, at least there's no heavy cream in the sauce.
GET THE RECIPE HERE.
PIN FOR LATER
Follow Delish on Instagram.
