Creamy Chicken Alfredo Lasagna Roll-Ups

Ingredients Checklist (Tap as You Prep)

• 8 curly-edge lasagna noodles, boiled al dente (or 8 thinly sliced zucchini/hearts-of-palm sheets for strict keto)
• 2 ½ cups cooked shredded rotisserie or poached chicken breast
• 1 cup full-fat cottage cheese, blended smooth + ½ cup part-skim ricotta
• 2 cups fresh baby spinach, finely chopped and wilted
• 1 ½ cups shredded low-moisture mozzarella + ¾ cup freshly grated Parmigiano-Reggiano
• 2 tablespoons grass-fed butter + 4 cloves minced fresh garlic
• 1 ¼ cups warm high-protein bone broth + ½ cup heavy cream (or evaporated milk)
• ½ teaspoon freshly grated nutmeg + 1 teaspoon Italian seasoning + kosher salt & black pepper

Step-by-Step Cooking Instructions

1. Simmer the Garlic-Parmesan Alfredo Sauce: Preheat oven to 375°F (190°C). In a saucepan, melt the butter over medium heat, sauté the minced garlic for 60 seconds, then whisk in the bone broth, cream, half of the blended cottage cheese, ½ cup Parmigiano-Reggiano, and nutmeg until silky. Spread ⅔ cup across the bottom of a 9×13-inch baking dish.
2. Mix the High-Protein Chicken-Ricotta Filling: In a bowl, combine the shredded chicken, remaining blended cottage cheese, ricotta, wilted baby spinach, ½ cup mozzarella, Italian seasoning, salt, and pepper.
3. Spread & Roll Tightly: Lay the cooked al dente lasagna noodles flat on parchment paper, spread ⅓ cup of the chicken-ricotta mixture evenly along each noodle, and roll up tightly.
4. Sauce & Blanket with Cheese: Arrange the 8 roll-ups seam-side down in the baking dish, ladle the remaining garlic Alfredo sauce over top, and blanket with the remaining mozzarella and Parmigiano-Reggiano.
5. Bake & Broil to Bubbling Gold: Bake uncovered for 20 minutes until bubbling around the edges, then broil on high for 2 minutes until blistered golden-brown. Rest 5 minutes and garnish with fresh parsley.