Baked chicken lasagna rolls

    50 min

    A lasagna with a twist or two. Each lasagne noodle is rolled around the chicken filling, then baked in Bolognese or Alfredo sauce.


    Staffordshire, England, UK
    1 person made this

    Serves: 4 

    • 500g ricotta cheese
    • 140g grated mozzarella cheese
    • 60g grated Parmesan cheese
    • 1 garlic clove, crushed
    • chopped fresh parsley
    • salt and pepper to taste
    • 280g shredded chicken
    • 8 cooked lasagne sheets
    • 360ml Bolognese or Alfredo sauce

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 200 C / Gas 6. Mix first seven ingredients together in a large bowl, reserving 1/4 cup of mozzarella for baking.
    2. Lay a large piece of wax paper on worktop, laying cooked noodles on the wax paper. Divide the chicken mixture evenly between the 8 lasagna sheets, spreading evenly over each one.
    3. Using 60ml of your chosen sauce spread over the base of your baking dish. Roll up the lasagna sheets and place in the baking dish with the seam side down.
    4. Pour the rest of your chosen sauce over the top of the lasagna rolls and sprinkle with the remaining cheese and a little chopped parsley.
    5. Bake in a preheated oven for 30 minutes.

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