Saute 1 bag of frozen broccoli. Or you could use about 2 - 3 cups of freshly chopped broccoli. When the broccoli is tender, add in 1 chopped onion. Saute until onion starts to loose its crispness.
In a large bowl combine shredded chicken, cheeses, egg, and seasoning.
Using lasagne noodles that have been boiled for about 7 - 8 minutes, shmear the chicken/cheese mixture on and top with the sauted broccoli and onions. Starting at one end, roll the lasagne noodle up.
Until it looks like this.
Place all of the lasagne rolls in a baking dish. Cover with a jar of alfredo sauce. Cover the baking dish with aluminum foil. Bake at 300 for 30 - 45 minutes.
Green and White Lasagne
Makes 12 lasagne "rolls"
12 lasagne noodles
----> Boil for 8 minutes, drain.
1 bag frozen broccoli
1 medium white onion, chopped
---->Saute the broccoli over medium heat in a tbsp. of olive oil until tender. Add onion and cook for another two minutes.
2 cups cooked and shredded chicken
1 egg, beaten
15 oz. ricotta
2/3 cup cottage cheese
1 cup mozzarella cheese, shredded
1/2 cup grated parmeasan cheese
2 tsp. granulated garlic (I like using granulated garlic more than garlic cloves in recipes like this where I want the garlic to get really dispersed and add flavor to the rest of the ingredients)
1 1/2 tsp. italian seasoning
salt and pepper to taste
----> Combine all of the ingredients in a large bowl. Lay the cooked lasagne noodles flat and apply a layer of the chicken/cheese mixture with a layer of the broccoli/onion mixture on top. Roll up the lasagne noodle, place in a glass baking dish. Repeat until all 12 noodles have been used. The "rolls" can be packed in pretty tight.
2 jars of alfredo sauce.
----> Pour one of the jars of alfredo sauce over the "rolls." Cover the dish with aluminum foil. Cook in the oven at 300 for 30 - 45 minutes. Warm the remaining jar of alfredo sauce and spoon some of it over each "roll" before serving.