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Chicken Lasagna Pinwheels

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By Loree Bowen

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  • An easy, delicious and fun twist on traditional lasagna. Easily made ahead and frozen for busy nights without a lot of time for dinner prep. Add crunchy bread and a quick salad and you're set! A definite favorite of my kids who prefer chicken over ground beef or sausage in their pasta.

Ingredients

  • 2 cups ricotta cheese
  • 1 1/4 cups shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1/4 cup chopped, fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups shredded, baked chicken breasts
  • 8 cooked lasagna noodles
  • 1 1/2 cup tomato sauce (or pasta sauce)
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PREP TIME 20 Min READY IN 40 Min
COOK TIME 20 Min SERVINGS 4
MAIN INGREDIENT Chicken
MEAL/COURSE Dinner
COOKING METHOD Oven
CUISINE Italian

Preparation

  1. Mix first 8 ingredients together in bowl, reserving 1/4 cup mozzarella for top.
  2. Cook lasagna noodles per package instructions.
  3. Lay cooked noodles flat on a piece of wax paper on the counter. Top each noodle with a layer of ricotta mixture and chicken, leaving a 1/2 inch at each end.
  4. Starting at one end, roll noodles up (like a sleeping bag).
  5. Pour small layer of tomato sauce in bottom of baking dish, arrange rolls seam-side down.
  6. Cover with remaining sauce and mozzarella.
  7. Bake for 20 minutes at 375 or until the cheese and sauce are bubbly. YUMMY!!!

Rating

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