Blackened Chicken Alfredo Lasagna (Printer-Friendly Version)

Tender lasagna rolls with blackened chicken, spinach, ricotta, and creamy garlic sauce, baked to golden perfection.

# Required Ingredients:

→ Blackened Chicken

01 - 650 g boneless, skinless chicken breasts or tenders
02 - 2 tablespoons olive oil
03 - 2 teaspoons cajun seasoning
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Cheese Filling

06 - 1 container (425 g) ricotta cheese
07 - 110 g cream cheese, softened
08 - 150 g frozen spinach, thawed and excess moisture removed
09 - 100 g shredded mozzarella cheese
10 - 100 g shredded colby jack cheese
11 - 1/2 teaspoon cajun seasoning

→ Alfredo Sauce

12 - 60 g unsalted butter
13 - 4 cloves garlic, finely minced
14 - 400 ml heavy cream
15 - 80 g freshly grated parmesan cheese
16 - 1 teaspoon cajun seasoning
17 - Salt, to taste
18 - Freshly ground black pepper, to taste

→ Assembly

19 - 12 large lasagna sheets (for boiling)
20 - 30 g parmesan cheese, freshly grated, for topping
21 - 60 g shredded mozzarella cheese, for topping

# Step-by-Step Instructions:

01 - Pound chicken breasts to 1 cm thickness. Rub with olive oil, season liberally with cajun seasoning, salt, and pepper. Heat a large skillet over medium heat, add olive oil, and sear chicken for 3-4 minutes per side until cooked. Rest under foil, then dice once slightly cooled.
02 - Bring a large pot of salted water to boil. Cook lasagna sheets according to package instructions until al dente. Drain and separate immediately to prevent sticking.
03 - In the skillet with residue, melt butter over medium-low heat. Add minced garlic and cook until fragrant, about 1 minute. Gently whisk in heavy cream; simmer for 5 minutes to slightly reduce. Add cajun seasoning, salt, and pepper to taste. Incorporate parmesan and whisk until melted and sauce is thickened. Remove from heat.
04 - In a large bowl, combine ricotta, softened cream cheese, thawed and squeezed spinach, 100 g mozzarella, 100 g colby jack, 1/2 teaspoon cajun seasoning, and diced chicken. Stir until evenly blended.
05 - Spread 250 ml alfredo sauce over the bottom of a greased 23x33 cm baking dish. Lay out cooked lasagna sheets on a clean surface. Place 60 ml (about 1/2 cup) of filling along the end of each sheet. Roll tightly and transfer seam-side down to the prepared dish. Repeat with remaining ingredients.
06 - Pour remaining alfredo sauce evenly over the roll ups. Sprinkle with reserved mozzarella and parmesan. Bake uncovered at 190°C for 35 minutes, or until golden and bubbling.
07 - Allow the lasagna roll ups to rest for 10 minutes before serving for improved slicing and texture.

# Handy Cooking Tips:

01 - For best texture, squeeze spinach thoroughly to remove all excess water before mixing with the cheese filling.
02 - Unbaked lasagna roll ups can be prepared ahead, wrapped tightly, and frozen for up to 4 months.
03 - To reheat from frozen, thaw overnight in the refrigerator before baking as usual.

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