Baked Chicken Lasagna Rolls

More sharing options

Share on Twitter

Be the first to
rate this recipe!

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

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!

Minutes to Prepare: 25

Minutes to Cook: 20

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.