If you want something different for dinner, roasted red pepper chicken lasagna rolls will suit just fine.  Sided with complementary salad, our recipe here makes 4 servings.  However, if you want to eat only the rolls, they make a perfect dinner just for two.

Chicken Lasagna Rolls
Chicken Lasagna Rolls

 

 

Ingredients

  • 10 lasagna sheets (see cooking instructions in package)
  • 1 chicken breast, shredded
  • ¾ cup ricotta cheese
  • 1½ cup of whole milk mozzarella cheese + extra for the topping
  • 6 jarred roasted red peppers
  • 2 cloves of garlic
  • 1 tbsp. of olive oil
  • ½ tsp. of Kosher salt
  • ¼ tsp. ground black pepper

 

 

Directions

  1. Prepare the lasagna sheets as per package instruction. After that, submerge the sheets into cold water until you are ready to use them.
  2. Preheat your oven for about 375°F and prepare your 9×13-inch baking pan by spraying the bottom with cooking spray.
  3. Using your food processor, process roasted red peppers, garlic together with olive oil until the mixture attain a fine consistency. Set aside the quarter cup of the red pepper mixture.
  4. Stir together the remaining roasted red peppers and shredded chicken into a medium-sized bowl.
  5. Into another bowl, incorporate ricotta, mozzarella, salt and pepper together.
  6. Assemble the lasagna sheets by draining and patting them dry. Line wax paper on flat surface and line the lasagna sheets atop the wax paper.
  7. Spoon about 2-3 tbsp. of ricotta mixture onto a lasagna sheet and spread the mixture across the entire sheet.
  8. Put an ample or generous amount of chicken mixture on top of ricotta and spread it across the sheet.
  9. Gently roll the lasagna sheets and remember that they should be loosely wrapped.
  10. Place the lasagna roll on the baking sheet with the seam side down.
  11. Repeat steps no. 7-10 until all lasagna sheets are done.
  12. Divide the ¼ cup of red pepper mixture you set aside on top of the lasagna roll.
  13. Sprinkle mozzarella cheese on the top of the rolls if you want.
  14. Bake the roasted red pepper chicken lasagna rolls uncovered for about 25-30 minutes or at least until the mixture is warm and bubbly plus the cheese has already melted.

 

Time and Serving

 

  • Preparation : 25 minutes
  • Cooking : 30 minutes
  • Serving : makes 2-4

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