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Baked Chicken Lasagna Rolls Recipe

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This recipe for Baked Chicken Lasagna Rolls, by , is from The Nesdahl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Nesdahl
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups Frigo part skim ricotta cheese
1 3/4 cup Frigo Mozzarella part skim cheese, shredded
1/4 cup Frigo Parmesan cheese
1 egg
1 tsp garlic powder
1/4 cup chopped fresh parsley
1/2 tsp black pepper
2 cups shredded baked chicken breasts
8 cooked lasagna noodles
1-1/2 cup tomato sauce

Directions:
Directions:
1. Preheat oven to 375.

2. Mix first eight ingredients, reserving 1/4 cup of mozzarella for baking, set aside.

3. Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of ricotta mixture and 1/4 cup chicken.

4. Starting at one end, roll one noodle at a time.

5. Fill the bottom of a baking dish with 1/2 cup tomato sauce.
6. Lay rolls seam-side down, cover with remaining tomato sauce and sprinkle with 1/4 cup mozzarella cheese.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Nutritional info: Calories 405 (34% from fat); Fat: 15.3g (saturated fat: 8.4g, mono fat: 4.5g, poly 1.2g) Protein: 36.4g; Carbohydrate: 29.1g; Fiber 2.0g; Cholesterol: 116mg; Iron: 2.7mg: Sodium: 841mg; Calcium: 458mg

 

 

 

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