Lasagna Roll Ups
Super Easy Lasagna Roll Ups. Loaded with ground chicken, tomato sauce and ricotta cheese!
- 2 tablespoons olive oil divided
- 8 ounces ground chicken
- 1/2 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
- 1/4 teaspoon pepper
- 2 tablespoons parsley chopped
- 12 lasagna noodles
- basil for serving if desired
Preheat oven to 375 degrees.
Heat 1 tablespoon 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.
Add ricotta, egg, 1 cup mozzarella, 1/2 cup parmesan, pepper and parsley. Mix to combine, set aside.
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.
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.
Loosely cover with foil and bake for 35-40 minutes.
Serve immediately with fresh basil for serving, if desired.