A post workout meal is essential after training to ensure you are repairing and refuelling broken down muscle tissue. To get the best out of your workout meal you should include a mixture of protein and carbohydrates. These lasagne rolls are perfect for that. You get the best of both protein and carbs to aid in your muscle building goals. Try it and see for yourself, this recipe is straight forward to make and tastes divine.
9 lasagne noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
2 cups low fat cottage cheese
zero calorie stick spray
Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente.
Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 tbs. alfredo sauce over each noodle.
Sprinkle oregano and garlic salt on top of sauce.
Take 1/9 of the shredded chicken and spread it out evenly over each noodle.
Add approx. 3 tbs. cheese.
To roll up, start at one end and roll the noodle over the toppings.
You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone.
Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
Nutritional Info (per serving)
Calories – 322kcal
Protein – 37g
Carbs – 21g
Fat - 4.2g
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