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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 384.9
  • Total Fat: 13.4 g
  • Cholesterol: 102.9 mg
  • Sodium: 879.0 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 35.5 g

View full nutritional breakdown of Baked Chicken Lasagna Rolls calories by ingredient
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Baked Chicken Lasagna Rolls

Submitted by: BIZCABLE

Introduction

These are super yummy! You can also substitute cottage cheese for the ricotta and it turns out very tasty. As a time-saver, either bake the chicken and shred the night before and refrigerate until use - or use a rotisserie chicken from the grocery deli! These are super yummy! You can also substitute cottage cheese for the ricotta and it turns out very tasty. As a time-saver, either bake the chicken and shred the night before and refrigerate until use - or use a rotisserie chicken from the grocery deli!
Number of Servings: 8

Ingredients

    Ricotta Cheese, part skim milk, 2 cup
    Mozzarella Cheese, part skim milk, 1 1/4 cup
    Parmesan Cheese, grated, 1/4 cup
    Egg, fresh, 1 large
    Garlic powder, 1 tsp
    chopped fresh Parsley, 1/4 cup
    Salt, 1/2 tsp
    Pepper, black, 1/2 tsp
    2 cups shredded baked Chicken Breast
    8 cooked Lasagna Noodles
    Tomato Sauce, 1.5 cup

Directions

Preheat oven to 375 degrees.
Mix first eight ingredients, reserving 1/4 cup mozarella for baking, set aside.
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.
Starting at one end, roll one noodle at a time.
Fill the bottom of a baking dish with 1/2 cup of tomato sauce.
Lay rolls seam-side down, cover with remaining tomato sauce, and sprinkle with 1/4 cup mozzarella cheese.
Bake at 375 degrees for 20 minutes.
Makes 8 servings (1 lasagne roll each).

Number of Servings: 8

Recipe submitted by SparkPeople user BNBCABLE.






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