Chicken Lasagna Roll - Ups
June 03, 2017
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Dairy, Pasta, Lasagna, Canning/Preserving, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Father's Day, Game/Sports Day, Labor Day, Ladies Luncheon, Potluck, Sunday Dinner, Weeknight Meals, Oven Bake, Cooked Chicken or Beef, Cooked Chicken more
"This recipe is great for using up leftover chicken. It came into being because I was late starting dinner. I looked in the fridge & the cupboard and came up with this tasty, very easy recipe. I used a ready made sauce - Classico Alfredo with Sun Dried Tomatoes. Feel free to use your own sauce. I like using fresh lasagna sheets but you may use the dry but pre-cook the sheete I was in such a hurry to serve that I didn't take any photos so all that I got was a shot of the remains."
- Serving Size: 1 (469.4 g)
- Calories 470.4
- Total Fat - 23.6 g
- Saturated Fat - 13.1 g
- Cholesterol - 317.9 mg
- Sodium - 2181.9 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 4.2 g
- Sugars - 11.9 g
- Protein - 46.8 g
- Calcium - 983.8 mg
- Iron - 5.2 mg
- Vitamin C - 24.9 mg
- Thiamin - 0.2 mg
Pre-heat oven to 350F.
Mix the egg, ricotta & garlic until well blended.
Add chicken, 1/2 parmesan cheese, 1/2 basil & the hot sauce.
Pour half of the Clssico sauce into an oven proof dish with edges. Place half of the mixture on the edge of a lasagna sheet, gentle roll.
Place 6 tooth picks, evenly spaced to hold the edge firmly in place.
Cut the roll into 6 even pieces.
Place them, tooth pick up, into the oven proof dish.
Repeat with second sheet.
Pour remaining sauce over the roll-ups.
Sprinkle with remaining parmesan & basil.
Cover & bake for 30 minutes.
Remove foil, continue baking a further 15 minutes or until golden.
Remove toothpicks & serve with a salad.
Tips & Variations
- 6 toothpicks