CHICKEN LASAGNA ROLLS
Whether for an everyday meal or a special occasion, this is a fun and creative way to serve lasagna. Chicken and almonds add a tasty new twist.-Virginia Shaw, Modesto, California
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, saute onion, red pepper and almonds in butter until onion is tender and almonds are toasted. Stir in cornstarch and salt until blended. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. , Transfer half of the sauce to a large bowl; stir in chicken, spinach, pepper and nutmeg. Spread about 3 tablespoons over each lasagna noodle. Roll up and place seam side down in a greased 11x7-in. baking dish. , Add milk, 1/2 cup Swiss cheese and wine to remaining sauce. Cook and stir over medium heat until thickened and bubbly. Pour over roll-ups. , Bake, uncovered, 20-25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 717 calories, Fat 34g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 1404mg sodium, Carbohydrate 63g carbohydrate (10g sugars, Fiber 6g fiber), Protein 40g protein.
CREAMY CHICKEN LASAGNA ROLL-UPS
I love to experiment with new pasta dishes, and these chicken lasagna roll-ups are my favorite. Ingredients I had on hand and frozen sauce led to these tasty lasagna-flavored chicken roll-ups. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cook lasagna noodles according to package directions., Meanwhile, sprinkle chicken with herbs de Provence, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes or until no longer pink; set aside., In a large bowl, combine ricotta, 1/4 cup Parmesan cheese, milk, parsley and remaining salt and pepper. Add chicken., Drain noodles. Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Spread 1/3 cup chicken mixture over each noodle; carefully roll up. Place seam side down over sauce. Top with remaining sauce and Parmesan cheese., Cover and bake 30 minutes. Uncover; top with mozzarella cheese. Bake 15-20 minutes longer or until bubbly and cheese is melted. Top with additional parsley if desired.
Nutrition Facts : Calories 378 calories, Fat 17g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 789mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 24g protein.
BAKED CHICKEN LASAGNA ROLLS
Cut this out of the Sunday coupon inserts. States the recipe was created for Dragone cheese by Cooking Light Supper Clubs. Sounds delicious!
Provided by Kim127
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Mix first eight ingredients, reserving 1/4 cup mozzarella.
- Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of the 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 tomato sauce.
- Lay rolls seam side down, cover with remaining tomato sauce and sprinkle with reserved 1/4 cup mozzarella cheese.
- Bake for 20 minutes.
Nutrition Facts : Calories 370.9, Fat 15.7, SaturatedFat 8.6, Cholesterol 99.9, Sodium 815.2, Carbohydrate 25.3, Fiber 1.6, Sugar 3.1, Protein 31.2
BAKED LASAGNA ROLL-UPS
By simply rolling up lasagna noodles and cheese and standing the pasta roll-ups on their sides, you can transform a traditional pasta dish into a work of art.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Bring a large saucepan of generously salted water to a boil. Add half the noodles, dropping each in separately, and cook, stirring gently, until pliable but still firm, about 4 minutes. Lift the noodles out of the water with a slotted spoon then lay them on a sheet of foil in a single layer, not touching. Lightly drizzle the noodles with 1 tablespoon olive oil then rub them all over to coat well. Repeat with the remaining noodles and 1 tablespoon olive oil.
- Heat 2 tablespoons of the olive oil in a medium saucepan over medium-low heat Add the onion and cook, stirring occasionally, until completely soft and starting to caramelize, about 20 minutes. Stir in the tomato paste and garlic and cook, stirring until lightly caramelized, 1 to 2 minutes. Add the tomatoes, bay leaf and 1 cup water and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Discard the bay leaf. Carefully puree the sauce in a blender until smooth and return it to the pot. Stir in the parsley and season with salt and pepper.
- Preheat the oven to 375 degrees F. Shred half of the mozzarella on the large holes of a box grater. Add it to a large bowl, along with the ricotta, Parmesan, basil, eggs, 1 teaspoon salt and the 1/2 teaspoon pepper and stir to combine. Divide the ricotta mixture among the noodles, putting 2 to 3 tablespoons in each, and spread into an even layer. Reserve the remaining piece of mozzarella.
- Lightly grease a 9-inch springform pan with the remaining 1 tablespoon olive oil and spread 1/2 cup of the sauce over the bottom. Cut each lasagna noodle in half lengthwise then roll each noodle strip into a pinwheel. Rotate the pinwheels so the frilly ends are on top, then transfer them to the prepared pan in a snug, even layer. Pour the remaining sauce over the noodles, using the back of a spoon to spread it evenly over the top and into any gaps.
- Cover the pan with foil and bake until the noodles are tender and the lasagna is warmed through and bubbling, about 30 minutes. Remove the pan from the oven. Tear the remaining mozzarella into pieces and scatter them over the noodles. Return the lasagna to the oven until the mozzarella is just melted, 5 minutes. Let cool 10 minutes before unmolding. Carefully remove the sides of the pan, top with basil leaves and serve immediately.
CHICKEN LASAGNA ROLL-UPS
Enjoy the cheesy goodness of lasagna in these Chicken Lasagna Roll-Ups! Prep time for this Chicken Lasagna Roll-Ups recipe is just 20 minutes.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Combine first 5 ingredients; spread onto noodles. Roll up tightly.
- Place, seam-sides down, in 9-inch square baking dish. Cover with sauce; top with mozzarella.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
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