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.
Pepper Chicken Lasagna Roll Recipe
Roasted Red Pepper Chicken Lasagna Rolls
Ingredients
- 10 lasagna sheets see cooking instructions in package
- 1 chicken breast shredded
- ¾ cup ricotta cheese
- 1½ cup whole milk mozzarella cheese extra for the topping
- 6 jarred roasted red peppers
- 2 cloves garlic
- 1 tbsp. olive oil
- ½ tsp. Kosher salt
- ¼ tsp. ground black pepper
Instructions
- Roasted Red Pepper Chicken Lasagna Rolls
- Prepare the lasagna sheets as per package instruction. After that, submerge the sheets into cold water until you are ready to use them.
- Preheat your oven for about 375°F and prepare your 9×13-inch baking pan by spraying the bottom with cooking spray.
- 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.
- Stir together the remaining roasted red peppers and shredded chicken into a medium-sized bowl.
- Into another bowl, incorporate ricotta, mozzarella, salt and pepper together.
- 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.
- Spoon about 2-3 tbsp. of ricotta mixture onto a lasagna sheet and spread the mixture across the entire sheet.
- Put an ample or generous amount of chicken mixture on top of ricotta and spread it across the sheet.
- Gently roll the lasagna sheets and remember that they should be loosely wrapped.
- Place the lasagna roll on the baking sheet with the seam side down.
- Repeat steps no. 7-10 until all lasagna sheets are done.
- Divide the ¼ cup of red pepper mixture you set aside on top of the lasagna roll.
- Sprinkle mozzarella cheese on the top of the rolls if you want.
- 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.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Tips for making Chicken Lasagna Rolls
You can make roasted red pepper chicken lasagna rolls at home. All you need to do is to cook the noodles according to the instructions on the package. Once they are ready, spread the mixture of ricotta, peppers and spinach on the prepared noodles. Once the sheets are rolled up, place them seam side down on wax paper and bake for 20 minutes. Afterward, top with a few slices of mozzarella and sprinkles of parmesan cheese.
To prepare the recipe for the roasted red pepper chicken lasagna rolls, combine the ricotta, garlic and mozzarella. After blending, set aside a quarter cup of the roasted red pepper mixture. Add the shredded chicken and a little bit of salt and stir. After the noodles are fully cooked, drizzle the sauce over the center of the rolls. Once the layers are cooked, prepare the pan and place it in the oven.
Besides the chicken and the cheese mixture, you can also use the remaining pasta sauce to prepare the roasted red pepper chicken lasagna rolls. When ready, place each noodle on a flat surface. Spread the remaining pasta sauce on the roll and sprinkle the rest of the mozzarella on top. Then, use heavy-duty plastic wrap to wrap the roll. Then, you can bake the cooked noodles for 5 minutes. Then, place the rolls on a plate with some extra sauce.
The final step is to prepare the roasted red pepper chicken rolls. After this, you can place the vegetables on the top of the roasted red pepper chicken. Repeat the process. After the last layer, you can put the rest of the ingredients. You can serve the roasted red pepper chicken rolls with mashed potatoes. In the end, you can add some extra red bell peppers to the ricotta and cheese.
How to storage
Then, roll the noodle strips and cover them. Once the noodle strips are rolled and covered, you can spread the remaining half cup of cheese on top. After the noodles are baked, let them cool for another 5-10 minutes. Then, pour the sauce on the roll. Once the cheese is melted, place the cheese on the rolled strips and top with the sauce.
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