Chicken Lasagna Roll Ups
Chicken Lasagna Roll Ups
Ingredients
Noodles
- 12 lasagna noodles (cooked and cooled)
Filling
- 4 cups cooked shredded chicken
- 3 cups broccoli florets (cooked and cooled)
- 2½ cups shredded mozzarella cheese
Cheese Mixture
- 2 cups cottage cheese (or ricotta)
- 1 cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 2 eggs
- 2 tablespoons chopped fresh parsley
Sauce
- ¼ cup butter
- 1 onion (diced)
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1½ cups milk
- 4 ounces cream cheese
- 1 cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 1 teaspoon dried basil
- ½ teaspoon dried oregano (chopped)
Instructions
- 1
Preheat oven to 350°F.
- 2
Combine cheese mixture ingredients and set aside.
- 3
In a medium saucepan, cook the onions and garlic in butter for 3 minutes or until tender. Add flour and cook for an additional 1-2 minutes.
3 min - 4
Add broth and milk a bit at a time whisking after each addition. It will be thick at first but will thin out. Once all of the liquid has been added, stir in cream cheese until melted. Simmer 1 minute.
1 min - 5
Remove from heat and stir in mozzarella cheese, Parmesan, dried basil, and oregano.
- 6
Place 1 cup of the sauce mixture in the bottom of a 9x13 pan.
- 7
Lay out noodles. Divide cheese mixture, broccoli, and chicken over noodles. Top each with 2 tablespoons mozzarella cheese.
- 8
Roll noodles and place seam down in the pan. Top with the remaining sauce.
- 9
Cover with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 15 minutes.
45 min - 10
Remove from the oven and let cool 15 minutes before serving.
15 min
Sauce
Assembly
Nutrition
Per serving (based on 6 servings)
