Chicken Bacon Mushroom Lasagna Rollups

Ingredients

1 box lasagna noodles cooked and drained

2 boneless chicken breasts cooked and shredded

4 slices bacon cut into pieces

1 large package mushrooms

1 small yellow onion diced

1/2 teaspoon garlic minced

½ cup grated mozzarella for the top

For the Filling:

1 cup ricotta cheese

½ cup sour cream

6 oz. cream cheese

½ cup grated Parmesan

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

1 tablespoon flat leaf parsley chopped

1/2 teaspoon salt and pepper

For the Alfredo Sauce:

4 tablespoons butter

1 cup cream

1 cup whole milk

4 ounces cream cheese half of a block

1/2 cup parmesan cheese grated + more to garnish

1 egg yolk

1 teaspoons garlic minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon flat leaf parsley chopped *optional garnish

Instructions

Cook the lasagna noodles and set aside.
Make the Alfredo Sauce - In a medium sized sauce pan combine butter, garlic, heavy cream, milk, cream cheese, salt and pepper over medium heat. Bring to a simmer and then remove from heat and stir in the parmesan cheese. Temper the egg yolk before adding into the sauce by adding a little sauce with the egg yolk and mixing it with the sauce. Add the egg yolk into the sauce, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk if needed. Set Aside.

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