Keto Chicken Alfredo Lasagna Roll Ups Low Carb
Get ready to bake up the best keto lasagna roll ups.
Easy low carb chicken Alfredo lasagna roll ups.
This keto chicken Alfredo lasagna dish is the perfect meal idea.
Creamy and delicious ketogenic diet lasagna roll ups everyone will love.
Ditch the high carb pasta and the zucchini noodles for these yummy lasagna pasta noodles.
Homemade keto pasta recipe that will please any crowd.
Great keto dinner, keto lunch or make and take to parties.
Super easy lasagna casserole roll ups with this chicken Alfredo recipe.
Healthy low carb lasagna recipe that you will be making over and over again.
Gluten free lasagna recipe that makes great keto dinner, lunch, keto appetizers or keto side dish.
Serve with Keto Hawaiian Sweet Rolls , Keto Focaccia Bread or Keto Garlic Breadsticks
If you are looking for a good low carb pasta recipe this is the one for you.
Bake up the best low carb keto chicken Alfredo lasagna roll ups.
❤️ Check out these other ❤️
Keto Pasta Recipes
Keto Fettuccine Alfredo Pasta Noodle
How To Make Keto Chicken Alfredo Lasagna Roll Ups
Preheat the oven to 375 degrees.
In a mixing bowl, combine the chicken
ricotta
½ cup of the Mozzarella cheese
Italian seasoning
garlic powder, salt and pepper to taste.
Mix to combine well.
Add a ¼ cup of the alfredo sauce to the bottom of a 9×9 baking dish, and coat it evenly.
Rinse and drain the palmini noodles thoroughly.
Place a palmini lasagna noodle on a flat surface, and put a layer of the chicken and ricotta filling down the middle.
Roll the noodle up around the filling, and place the rollup face down in the baking dish.
Repeat the previous step until you have made all of the rollups.
Top the rollups with the other ¼ cup of alfredo sauce, and the remaining ½ cup of Mozzarella cheese.
Bake for 25-30 minutes until the cheese is browned and bubbling.
Serve
Enjoy
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Keto Chicken Alfredo Lasagna Rollups
Ingredients
- 1 Can Palmini lasagna “noodles”
- 3 C. Shredded chicken
- ½ C. Low carb alfredo sauce
- 1/2 tsp Garlic powder
- 1 tsp. Italian seasoning
- 1 C. Ricotta cheese
- ½ C + ½ C. Mozzarella cheese divided
- Salt and pepper to taste
- Freshly chopped parsley for garnish
Instructions
- Preheat the oven to 375 degrees.
- Rinse and drain the palmini noodles thoroughly.
- In a mixing bowl, combine the chicken, ricotta, Italian seasoning, garlic powder, ½ cup of the Mozzarella cheese and salt and pepper to taste. Mix to combine well.
- Add a ¼ cup of the alfredo sauce to the bottom of a 9x9 baking dish, and coat it evenly.
- Place a palmini lasagna noodle on a flat surface, and put a layer of the chicken and ricotta filling down the middle. Roll the noodle up around the filling, and place the rollup face down in the baking dish.
- Repeat the previous step until you have made all of the rollups.
- Top the rollups with the other ¼ cup of alfredo sauce, and the remaining ½ cup of Mozzarella cheese.
- Bake for 25-30 minutes until the cheese is browned and bubbling.
Nutrition
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