While I love my teddy bears, I could give or take lasagna. Which is why I love to experiment with it. As soon as I heard about "lasagna rolls" on my cooking board I knew I'd have to try them out. It took me a while to finally get around to it, but I'm so glad I did. Lasagna rolls are a great alternative to lasagna because they take much less time and they're already individually servable!
Jon loooooved this. He went back for seconds. He ate the leftovers the next day. He licked the plate. It comes very highly recommended.
1 1/4 cup mozzarella cheese, shredded
1 tsp garlic powder
1/4 cup chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
2 cups shredded chicken
8 cooked lasagna noodles
1 1/2 cups tomato sauce
1) Preheat oven to 375. Mix first 8 ingredients (save 1/4 cup of mozzarella)
2) Lay large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of ricotta mixture and 1/4 cup chicken. Starting at one end, roll one noodle at a time.
3) Fill the bottom of a baking dish with 1/2 cup tomato sauce. Lay rolls seam side down, cover with remaining tomato sauce and 1/4 cup mozzarella cheese. Bake for 20 minutes.
Each serving has:
|Total Fat||9.2 g|
|Total Carbohydrate||8.1 g|