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16 thick-cut pieces of bacon

1 teaspoon of butter

minced four garlic cloves

2 cups of creamier milk (480 mL)

  • 1/4 cup finely grated parmesan cheese (55 g)
  • 14 cups (10 grams) of freshly chopped fresh parsley
  • one salt tsp.
  • Black pepper, 1/2 teaspoon
  • 2 cooked chicken breasts or half of a rotisserie chicken, shredded
  • cooked five lasagna noodles
  • 6 pieces of mozzarella
  • 2 cups of spinach (40 g)


Lay 8 of the bacon strips down back to back over a large piece of saran wrap. Fold the bacon back on itself, lifting up every other strip, by about an inch (2 cm). Fold the flaps back over the horizontal strip of bacon and place a second piece of bacon parallel to the strips. Repeat the procedure with the remaining bacon until a tight weave has developed. Refrigerated space set aside.

Butter and garlic should be cooked in a medium skillet over medium heat for about 30 seconds or until fragrant.

Bring to a boil after adding the cream.

When the cheese has melted and there are no longer any lumps, add the Parmesan, parsley, salt, and pepper. Stir continuously.

Pour half of the mixture over the chicken that has been shredded, saving the remaining half to be used as a sauce at the very end.

The chicken and sauce should be completely mixed.

Ladle the lasagna noodles onto a different piece of saran wrap, slightly overlapping them.

Spread the chicken mixture over the noodles, leaving a 1 cm (12-inch) space at the bottom so the noodles may roll in on themselves.

The oven should be heated to 400°F (200°C).

After equally distributing the cheese slices over the chicken, arrange the spinach leaves in a row in the middle of the cheese.

Use the other hand to lift the saran wrap up and over, forcing the noodles to roll on themselves while the other hand maintains the spinach flat. Once everything has been neatly coiled into a tidy bundle, make sure to stop.

As soon as the bacon has completely and firmly encircled the lasagna roll, move the lasagna roll to the base of the bacon weave and continue rolling the saran wrap around it.

Transfer to a baking sheet after unwrapping.

Bake the bacon for approximately 25 minutes, until it begins to crisp up but is still not too black.

After letting the roll cool for about 15 minutes, place it on a cutting board.

Generous slices of 1 inch (2 cm) thick should be cut up and served with the leftover Alfredo sauce.


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