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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Baked Chicken Lasagna Rolls Recipe

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This recipe for Baked Chicken Lasagna Rolls is from The Nesdahl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º.

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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