Not that it cuts down on much of the fat, but I actually used only 1 cup of heavy whipping cream and 1 cup of 1% milk, and then just a little less butter than it called for. I also used Neufchatel cheese.
Chicken Bacon Garlic Alfredo Roll Ups
8 lasagne noodles
2 c. chicken, cooked and shredded
1 lb. bacon, cooked and crumbled
2 c. shredded mozzarella cheese
Garlic Alfredo Sauce:
½ c. butter
1 pint heavy whipping cream (2 c.)
4 oz. cream cheese
½ t. minced garlic
1 t. garlic powder
1 t. Italian seasoning
¼ t. salt
¼ t. pepper1 c. grated Parmesan cheese
Preheat oven to 350°. Spray an 9x13-inch pan with cooking spray and set aside.
Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Line the bottom of the 9x13-inch pan with 1 cup of the Alfredo sauce.
Spread 2 tablespoons of the Alfredo sauce over each noodle. Take ⅛th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 tablespoons shredded cheese. Carefully roll up each lasagna noodle and place seam side down in the prepared pan. Repeat with other 7 rolls.
Once they are all in the pan, pour the remaining Alfredo sauce over the top and top with remaining cheese. Bake for about 30 minutes until heated through and cheese is bubbly.