Chicken Lasagna Roll - Ups
Recipe: #26153
June 03, 2017
Categories: Chicken, Lasagna, Canning/Preserving, Fathers Day, Game/Sports Day, Labor Day, Potluck, Sunday Dinner, Oven Bake, Chicken Dinner, 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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Pre-heat oven to 350F.
Step 2
Mix the egg, ricotta & garlic until well blended.
Step 3
Add chicken, 1/2 parmesan cheese, 1/2 basil & the hot sauce.
Step 4
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.
Step 5
Place 6 tooth picks, evenly spaced to hold the edge firmly in place.
Step 6
Cut the roll into 6 even pieces.
Step 7
Place them, tooth pick up, into the oven proof dish.
Step 8
Repeat with second sheet.
Step 9
Pour remaining sauce over the roll-ups.
Step 10
Sprinkle with remaining parmesan & basil.
Step 11
Cover & bake for 30 minutes.
Step 12
Remove foil, continue baking a further 15 minutes or until golden.
Step 13
Remove toothpicks & serve with a salad.
Tips
- 6 toothpicks