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
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.
MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS
We're bringing BBQ to the lasagna pan with these simple, delicious roll-ups.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 16
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
- In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
- Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.
- To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.
Nutrition Facts : Calories 370, Carbohydrate 33 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 13 g, TransFat 0 g
CHICKEN PARM LASAGNA ROLL-UPS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, pepper, all-purpose flour, eggs, seasoned breadcrumbs, lasagna noodle, mozzarella cheese, marinara sauce, fresh parsley
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly season the chicken breast with salt and pepper, then slice it into strips about ½ inch (1 cm) in thickness.
- Dredge each piece of chicken in flour followed by egg and bread crumbs.
- Quickly fry chicken strips in ½ inch (1 cm) of oil over medium heat, cooking for about 30 seconds each side to color the breading. Set cooked strips aside to drain on paper towels. (NOTE: The chicken will NOT be fully cooked after this stage.)
- On a clean surface, assemble the roll-ups. Start by laying a cooked lasagna noodle flat. Using a spoon, spread marinara sauce on one end of the noodle. Next, add a slice of mozzarella cheese on top of the sauce followed by a piece of chicken. Starting from the end with the sauce on it, roll up the noodle like a sleeping bag towards the un-sauced side.
- Place each roll-up into a large casserole dish that has been lightly covered with nonstick cooking spray.
- Pour remaining sauce over roll-ups, then generously cover with mozzarella cheese.
- Bake at 350˚F (180˚C) for 20 minutes until cheese is melted and edges of lasagna noodle are slightly crisped.
- Serve and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 910 calories, Carbohydrate 132 grams, Fat 13 grams, Fiber 8 grams, Protein 60 grams, Sugar 12 grams
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.
CHICKEN & CHEESE LASAGNA ROLL-UPS
Found this recipe on a couple different blogs with variations. This is the one I tried and really liked.
Provided by Sassy in da South
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, combine chicken, cheeses, milk, and pepper.
- Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion.
- In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.
- Arrange lasagna rolls, seam-side down in sauce in baking dish.
- Top with remaining spaghetti sauce.
- Cover.
- Bake at 375 degrees F for 30 minutes or until hot.
- Serve, if desired, with additional Parmesan cheese.
Nutrition Facts : Calories 397, Fat 13, SaturatedFat 5, Cholesterol 63, Sodium 1129.6, Carbohydrate 44.6, Fiber 6.7, Sugar 20.9, Protein 25.7
MEXICAN LASAGNA ROLLUPS
I got a recipe off here for chicken lasagna rollups, and after making it a couple times I thought it would be a lot better Mexican-style! It is AMAZING! Serve with garlic bread and salad.
Provided by Cassy Gartman
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
- Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
- Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
- Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 30.6 g, Cholesterol 61.3 mg, Fat 20.5 g, Fiber 2.2 g, Protein 24.3 g, SaturatedFat 10.7 g, Sodium 1258.1 mg, Sugar 4.1 g
ROTISSERIE CHICKEN LASAGNA ROLL-UPS
Thought of making some roll-ups and didn't find anything both me and my wife would like, so I just came up with these rotisserie chicken lasagna roll-ups. Wife and son both loved it. This is going to be a go-to staple. Serve with French bread.
Provided by Jon OBrien
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
- Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts : Calories 534.5 calories, Carbohydrate 22.5 g, Cholesterol 128.4 mg, Fat 37.5 g, Fiber 1.2 g, Protein 28.7 g, SaturatedFat 16.5 g, Sodium 854.6 mg, Sugar 2.9 g
CHICKEN LASAGNA ROLL-UPS
These look so pretty when they come out of the oven. I got this recipe when I took a low fat cooking class years ago.
Provided by Kellie in SLO
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl combine the cottage cheese, mozzarella, egg and 2 Tbsp of the parmesan cheese. Cover and chill.
- Heat large non-stick skillet over medium high heat, add chicken broth, onion, and garlic and saute until tender.
- Add tomato sauce, tomato paste, mushrooms, parsley, wine, oregano, and pepper. Bring to a boil.
- Cover and reduce heat. Simmer for 30 minutes, stirring occasionally.
- Cook lasagna noodles according to package directions; drain well.
- Spread 1 cup of the tomato mixture in the bottom of a 9x13 baking dish.
- Stir chicken into remaining sauce.
- Spread 1/4 cup of the cheese mixture down a noodle.
- Top the cheese with 2 Tbsp of the tomato mixture.
- Roll up and place seam side down in the pan over the tomato sauce.
- Continue until all noodles are rolled.
- Spoon remaining sauce over the rolls and sprinkle with remaining 2 Tbsp parmesan cheese.
- Cover and bake in preheated 350 degree oven for about 30 minutes or until heated through.
Nutrition Facts : Calories 292.8, Fat 6.9, SaturatedFat 2.9, Cholesterol 66.5, Sodium 922.4, Carbohydrate 31.9, Fiber 3.4, Sugar 7.9, Protein 25.4
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