Ingredient: lasagna noodles

The aroma. The sizzle. The crackle. The taste. Bacon is a staple of so many menus, from diners to fine dining. Commonly featured in breakfast dishes and sandwiches, bacon has expanded its reach into our main course, desserts, cocktails and hors de oeuvres as well.

Bacon has a unique ability to evoke strong sensory memories. The aroma of sizzling bacon sizzling in the pan triggers a sense of comfort and anticipation, reminiscent of weekend breakfasts or family gatherings. The sound of bacon crackling in the pan and the sight of its golden-brown color further enhance the sensory experience. These sensory cues, combined with the indulgent taste, create a nostalgic connection for many people, reinforcing their love for bacon.

Bacon’s distinctive flavor is one of the primary reasons why people love it so much. The combination of smokiness, saltiness, and overall essence creates a taste sensation that is hard to replicate. The crispy texture adds a great crunch, while the fat contributes to its mouthwatering juiciness. Its ability to enhance both sweet and savory dishes makes it a go-to ingredient for cooks of all experience levels. 

This bacon chicken Alfredo lasagna roll is a unique and indulgent twist on the classic pasta dish. This recipe features layers of lasagna noodles, shredded chicken, chard, alfredo sauce, and cheese, all wrapped in crispy bacon. The bacon adds a smoky and savory flavor to the lasagna, while keeping it moist and tender. This decadent dish is perfect for special occasions or when you’re craving something extra delicious.

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Bacon Chicken Alfredo Lasagna Roll

Votes: 1
Rating: 5
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Course

Main Dish

Keyword

bacon chicken alfredo lasagna roll

Servings

MetricUS Imperial

Ingredients

• 16 slices bacon, preferably thick cut
• 1 Tbsp butter,
• 4 cloves garlic, minced
• 2 cups heavy cream
• 55 gm (1/2 cup) Parmesan cheese, grated
• 1/4 cup fresh parsley, finely chopped
• 1 tsp salt
• 1/2 tsp pepper
• 300 gm chicken, roasted & shredded
• 5 lasagna noodles
• 100 gm extra old white cheddar, grated
• 50 gm ( about1 small head) broccoli, cooked & thinly sliced or chopped

Course Main Dish Keyword bacon chicken alfredo lasagna roll Servings MetricUS Imperial Ingredients 16 slices bacon, preferably thick cut 1 Tbsp butter, 4 cloves garlic, minced 2 cups heavy cream 55 gm (1/2 cup) Parmesan cheese, grated 1/4 cup fresh parsley, finely chopped 1 tsp salt 1/2 tsp pepper 300 gm chicken, roasted & shredded 5 lasagna noodles 100 gm extra old white cheddar, grated 50 gm ( about1 small head) broccoli, cooked & thinly sliced or chopped

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips & fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
2. In a medium saucepan, add the butter & garlic over medium heat, cooking until aromatic, about 30 seconds.
3. Add the cream, and bring to a boil. Add in the Parmesan, parsley, salt, & pepper, stirring constantly until the cheese has melted & there are no lumps remaining.
4. Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end. Mix the chicken with the sauce until thoroughly combined.
5. On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly. Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
6. Preheat oven to 400 F.
7. Sprinkle the grated cheese evenly across the chicken, then spread the broccoli over the grated cheese.
8. Lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
9. Transfer the lasagna roll to the bottom of the bacon weave, & repeat the saran wrap rolling process until the bacon has tightly & completely wrapped the lasagna roll. Unwrap & transfer to a baking tray.
10. Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
11. Cool for about 15 minutes, then transfer the roll to a cutting board. Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.