Lasagna Roll Ups
This lasagna roll ups recipe is comfort food at it’s finest! I’m a huge lasagna fan. It’s one of my favorite dinners to make. These lasagna rolls are perfectly portioned, make a great presentation and are so much easier to serve. This recipe is also freezer friendly! I like to make a whole pan and freeze any extra. These chicken lasagna roll ups are made with a quick and easy homemade meat sauce. If your short on time simply substitute your favorite canned tomato sauce and add the ground chicken to it! While the tomato sauce simmers I cook the noodles and shred the cheeses. I like to use ricotta cheese, parmesan and mozzarella cheese! After everything is prepared assemble and baked until golden brown! Serve these easy lasagna roll ups with a sprinkle of fresh basil and parmesan cheese!
How to make Lasagna Roll Ups
Make homemade meat sauce: Heat oil in a large skillet. Add in chicken and cook until browned and no longer pink. Remove from the pan and set aside. Drain any excess fat. Add the remaining tablespoon of oil along with the onion to the same pan and sauté for 2-3 minutes or until tender. Add in garlic and cook for an additional minute. Stir in crushed tomatoes, sugar and oregano. Season with salt and pepper to taste. Simmer for 5-10 minutes while you are preparing the rest of the ingredients.
Make cheese filling: Add ricotta, egg, 1 cup mozzarella, 1/2 cup parmesan, pepper and parsley. Mix to combine, set aside.
Cook noodles: Cook lasagna noodles until tender. Lay a sheet of parchment paper on the counter and sprinkle with olive oil. Drain pasta and spread onto a single layer onto the prepared parchment paper. This helps to keep the noodles from sticking.
Layer / Assemble: Spread 1/2 cup of the sauce into the bottom of a 9 x 13 baking dish. When you are ready to assemble layer 1/4 cup of sauce and 1/4 cup of the cheese mixture onto each lasagna noodle. Roll up and set seam side down in the baking dish. Repeat with the remaining noodles. Spread the remaining sauce on top of the lasagna rolls. Sprinkle with the remaining 1 cup mozzarella and 1/2 cup parmesan.
Bake: In a 375 degree oven loosely covered with aluminum foil for 35-40 minutes or until gooey and golden brown.
Serve: Immediately with fresh basil for serving, if desired.
Store: Leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months!
variations
For a low carb version use zucchini in place of the noodles! Just make sure to salt the zucchini slices to allow excess moisture to release out of the zucchini. Omit the chicken to make vegetarian lasagna roll ups! Substitute the chicken with diced vegetables. Substitute the ground chicken for shredded chicken, beef, sausage or ground turkey. Make these baked lasagna roll ups healthier by sneaking in extra veggies. I love adding sautéed spinach or kale. You can even dice up carrots and celery and add them into the sauce as well! The ricotta cheese can be substituted with cottage cheese for a healthier swap.
what to serve with lasagna roll ups
Side Salad Foccacia or homemade rolls for dipping the extra tomato sauce! The BEST Chicken Parmesan Slow Cooker Italian Meatballs Roasted Garlic Brussels Sprouts Honey Roasted Carrots 30 Minute Italian Meatballs
Here are more Easy Italian dishes to make at home!
Spinach and Ricotta Stuffed Shells Italian Meatball Soup Slow Cooker Tomato Sauce 20 Minute Pasta Carbonara Skinny Fettuccine Alfredo Italian Gnocchi Soup
