Lasagna Roll Ups

Super Easy Lasagna Roll Ups. Loaded with ground chicken, tomato sauce and ricotta cheese!

Lasagna Roll Ups

These Lasagna Roll Ups are comfort food at it’s finest! I’m a huge lasagna fan. It’s one of my favorite dinners to make. I like to make a whole pan and freeze the extra.

The lasagna roll ups start with a quick and easy homemade tomato sauce. I start by browning ground chicken in a large skillet (you can always substitute ground turkey or beef). Next I add in crushed tomatoes, onion, garlic and Italian seasonings. I let the sauce simmer for 10-15 minutes while I am preparing the rest of the lasagna ingredients.

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The roll ups are also stuffed with a ricotta, parmesan and mozzarella cheese mixture. When you are ready to assemble simply add 1/4 cup of the sauce and 1/4 cup of the ricotta cheese mixture to each lasagna noodle. Roll up and place seam side down in a baking dish. Bake for 40 minutes or until warm and gooey and golden brown.

Serve the lasagna roll ups warm with a sprinkle of fresh basil and parmesan cheese!

Lasagna Roll Ups

Serves: 6-8
Super Easy Lasagna Roll Ups. Loaded with ground chicken, tomato sauce and ricotta cheese!

Ingredients

  • 2 tablespoons olive oil, divided
  • 8 ounces (1/2 pound) ground chicken
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 2 cups freshly grated mozzarella cheese, divided
  • 1 cup grated parmesan cheese, divided
  • ¼ teaspoon pepper
  • 2 tablespoons parsley, chopped
  • 12 lasagna noodles
  • basil for serving, if desired

Instructions

  1. Preheat oven to 375 degrees.
  2. Heat 1 tablespoon oil in a large skillet.
  3. Add in chicken and cook until browned and no longer pink. Remove from the pan and set aside. Drain any excess fat.
  4. Add the remaining tablespoon of oil along with the onion to the same pan and sauté for 2-3 minutes or until tender.
  5. Add in garlic and cook for an additional minute.
  6. 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.
  7. Add ricotta, egg, 1 cup mozzarella, ½ cup parmesan, pepper and parsley. Mix to combine, set aside.
  8. 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.
  9. Spread ½ cup of the sauce into the bottom of a 9 x 13 baking dish.
  10. When you are ready to assemble layer ¼ cup of sauce and ¼ 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.
  11. Spread the remaining sauce on top of the lasagna rolls. Sprinkle with the remaining 1 cup mozzarella and ½ cup parmesan.
  12. Loosely cover with foil and bake for 35-40 minutes.
  13. Serve immediately with fresh basil for serving, if desired.
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