Chicken Lasagna Roll - Ups

2-3
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"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."

Original recipe yields 2-3 servings
OK

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 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 & Variations


  • 6 toothpicks

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