Basil Alfredo Lasagna Rollups

We found this recipe on a recent vacation at a Safeway store. It was one of the tear pad recipes in the dairy area from Lite House Foods. I pulled it off and put it in my purse.  When I was unpacking I found the recipe and hubby made sure we had all the ingredients.  We did notice the recipe called for Lite House Basil, but we substituted fresh basil from our garden. 

This came together pretty quickly and was quite tasty.  One thing I would add next time is a bit more spice for a pop of flavor. I might also place it under the broiler for a couple of minutes to brown the cheese on top. 

Ingredients 

9 lasagna noodles

15 oz tub ricotta

2 Tablespoons of chopped fresh basil

1 cup cooked shredded chicken

1/4 teaspoon salt

1 jar alfredo sauce

Grated Parmesan cheese 

Additional basil for topping

Instructions 

Preheat oven to 350 degrees. Place a few tablespoons of alfredo sauce in the bottom of an oven proof baking dish. 

Cook lasagna noodles in boiling water, drain and rinse in cool water.

Meanwhile combine the ricotta, basil, chicken and salt in a bowl. ( Here is where I might add Italian seasonings)

Lay the lasagna noodles out and divide the ricotta mixture evenly over each. Roll the noodles up and place seam side down in the baking dish.

Pour the alfredo sauce over top and sprinkle with grated Parmesan. Bake for 30 minutes.

Just before serving, add additional basil over top as a garnish.