Recipe: Baked Chicken Lasagna Rolls

Baked Chicken Lasagna Rolls

Makes: 8 rolls

2 cups ricotta or cottage cheese
1 1/4 cups mozzarella cheese
1/4 cup parmesan cheese
1 egg
1/2 tsp. garlic powder or to taste
1/4 cup chopped fresh parsley {or I use about 1 - 2 tbs. dried}
1/2 tsp. salt
1/4 tsp. black pepper
2 cups shredded chicken breast
8 lasagna noodles cooked according to package directions
1 1/2 cups spaghetti sauce


Preheat oven to 375 degrees.
  1. Mix together first eight ingredients, reserving 1/4 cup mozzarella cheese.
  2. Lay a large piece of plastic wrap on countertop.  Lay noodles flat on top of plastic wrap and top each with a layer of ricotta or cottage cheese mixture and 1/4 cup of shredded chicken.
  3. Fill the bottom of a 13 x 9 baking dish with 1/2 cup of spaghetti sauce.
  4. Starting at one end, roll each noodle and place seam side down in the baking dish.
  5. Cover noodles with remaining spaghetti sauce and sprinkle with reserved mozzarella cheese. 
  6. Bake at 375 degrees for 20 minutes.
NOTES: Cook noodles just until "al dente."  If the noodles get too soft, they are much harder to roll {I've learned this from experience!}.  When these first come out of the oven they may look very messy, but once they cool you will be able to lift these out of the pan very easily and neatly.  This recipe can easily be doubled.


Lisa said...

How funny that I just printed out a very similar recipe that I was thinking about making this weekend! Thanks for the recipe!

Vanessa said...

I hope you enjoy it! I noticed the Sesame Chicken Pasta Salad recipe on your site looks delicious. I will definitely add your recipe to my "recipes to try" list. :)