Lasagna Rolls
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 520.3
- Total Fat: 18.8 g
- Cholesterol: 82.4 mg
- Sodium: 905.2 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 3.2 g
- Protein: 33.4 g
View full nutritional breakdown of Lasagna Rolls calories by ingredient
Number of Servings: 18
Ingredients
-
1 lb lean ground chicken
1/5 cup finely chopped yellow onion
28 oz. diced tomatoes
28 oz. tomato sauce
2 cloves garlic, minced
1Tbsp dried basil
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
2 (15 oz) container Ricotta Cheese
2 large egg
4 1/2 cups freshly grated Mozzarella Cheese, divided
1 1/2 cup freshly, finely grated Parmesan Cheese, divided
2/3 cup freshly, finely grated Romano Cheese
1/2 tsp salt
1/2 tsp freshly ground black pepper
18 cooked lasagna noodles
Directions
Directions:
Preheat oven to 375 degrees. Cook ground chicken over medium high heat add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from chicken. Add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/2 tsp salt and 1/2 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 3.5 cups grated Mozzarella Cheese, 1 cup Parmesan Cheese and 2/3 cup Romano Cheese, stir mixture until well combine.
Stir meat sauce and spread 2/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/2 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.
Serving Size: 1 roll up
Number of Servings: 18
Recipe submitted by SparkPeople user DBD398.
Preheat oven to 375 degrees. Cook ground chicken over medium high heat add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from chicken. Add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/2 tsp salt and 1/2 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 3.5 cups grated Mozzarella Cheese, 1 cup Parmesan Cheese and 2/3 cup Romano Cheese, stir mixture until well combine.
Stir meat sauce and spread 2/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/2 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.
Serving Size: 1 roll up
Number of Servings: 18
Recipe submitted by SparkPeople user DBD398.