CHICKEN ALFREDO LASAGNA ROLLS

1. Cook the lasagna noodles according to the package. Be sure to save some pasta water, drain, then spread the noodles out to prevent clumping.
2. Melt 4 tablespoons of butter over medium heat, add the onions. Caramelize for as long as your patience will allow (low and slow is best). Once a few minutes from being done, add the garlic and balsamic vinegar. Cook for a few final minutes until it is all golden brown and lightly crispy.
3. Add the heavy cream and bring to a simmer then add the pasta water and stir frequently for a few more minutes over medium-low heat. Add the parmesan cheese and stir until dissolved.
4. Begin assembling your roles by extending the noodles, spreading a couple tablespoons of sauce onto each. Add shredded chicken and mozzarella cheese as your heart desires. Roll tightly.
5. Grease a casserole dish, add the rolls, and cover with the remaining alfredo sauce. Top with a layer of mozzarella cheese.
6. Bake in the oven for 10 minutes at 400F or until golden and bubbling. Allow to cool and enjoy!