Chicken Lasagna Rollups
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 343.2
- Total Fat: 6.3 g
- Cholesterol: 84.0 mg
- Sodium: 557.4 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 5.5 g
- Protein: 37.6 g
View full nutritional breakdown of Chicken Lasagna Rollups calories by ingredient
Introduction
I found this online on a mom blog that sounded yummy and easy. Not sure where she found it. I found this online on a mom blog that sounded yummy and easy. Not sure where she found it.Number of Servings: 8
Ingredients
-
Filling:
4 Chicken Breasts
1 cup skim ricotta cheese
1/4 mozzarella cheese (skim)
4 tbsp shredded parmesan cheese
1/4 cup skim milk
Sauce:
1 6oz can of tomato paste
1 28oz can of crushed tomatoes
8 cooked lasagna noodles
Tips
-I like to make my own sauce but you could easily buy jar sauce if you are pressed for time.
-You could use whole wheat noodles.
-This could be varied with ground turkey or lean ground beef.
Directions
Preheat oven to 375; Boil water to cook lasagna noodles.
Filling:
Boil Chicken for shredding; Mix cheeses and milk together and add dash of pepper and italian herbs if you have; Once chicken done, shredd and let cool for a few minutes before adding to cheese mixture. Once cool, add chicken and combine with all the cheeses.
Sauce:
In a pot, combine tomato paste and crushed tomatoes together and add pepper and italian herbs or fresh if you have any. Allow to simmer while prepping filling and cooking lasagna noodles.
Preparation:
When noodles are cooked and drained and cool enough to handle, lay out flat. Prep 9x13 pan and add some sauce to the bottom of the pan. Add filling to lasagna noodles, roll up and place seam side down in 9x13 pan. Once you have all your roll ups, cover with sauce. Cover with foil and bake for about 30 minutes. I like to take the foil off the last few minutes and add a little cheese on top. Enjoy!
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user TJMOAG.
Filling:
Boil Chicken for shredding; Mix cheeses and milk together and add dash of pepper and italian herbs if you have; Once chicken done, shredd and let cool for a few minutes before adding to cheese mixture. Once cool, add chicken and combine with all the cheeses.
Sauce:
In a pot, combine tomato paste and crushed tomatoes together and add pepper and italian herbs or fresh if you have any. Allow to simmer while prepping filling and cooking lasagna noodles.
Preparation:
When noodles are cooked and drained and cool enough to handle, lay out flat. Prep 9x13 pan and add some sauce to the bottom of the pan. Add filling to lasagna noodles, roll up and place seam side down in 9x13 pan. Once you have all your roll ups, cover with sauce. Cover with foil and bake for about 30 minutes. I like to take the foil off the last few minutes and add a little cheese on top. Enjoy!
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user TJMOAG.