Creamy Chicken and Bacon Lasagna Rolls


6 low carb lasagna noodles

2 cups skinless boneless chicken breasts (cooked, seasoned & shredded)

1/2 cup bacon or turkey bacon (cooked, drained & chopped)

3 cups Alfredo sauce

2 cups mozzarella cheese

1/4 shredded Parmesan cheese

1/2 cup of chopped mixed greens


Cook lasagna noodles according to package directions, drain & lay flat on wax paper or on a cutting board. Mix chicken, 1/4 cup bacon, 1 cup Alfredo sauce, mixed greens, 1 cup mozzarella cheese & 1/8 cup Parmesan cheese in a bowl. Layer chicken mixture, 1/2 cup mozzarella & 1/4 cup bacon on lasagna noodles & roll ending w/ seam side down. Spread 1 cup of Alfredo sauce in bottom of baking pan & place lasagna rolls. Cover w/ remaining Alfredo sauce, mozzarella, bacon & Parmesan. Bake at 350 degrees for 25 mins covered w/ aluminum foil & an additional 5 mins uncovered.

**Note: season your chicken however you like. I will not affect the final product as long as you season it properly.