Chicken Lasagna Roll-Ups Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Lasagna noodles8 Ounce
 Chopped onion1 Cup (16 tbs)
 Garlic1 Clove (5 gm)
 Canned tomato sauce6 Ounce
 Canned tomato sauce6 Ounce
 Sliced mushrooms1⁄2 Cup (8 tbs)
 Chopped parsley2 Tablespoon
 Burgundy/Dry red wine2 Tablespoon
 Dried oregano1 Teaspoon
 Pepper1⁄4 Teaspoon
 Low fat cottage cheese12 Ounce
 Egg1
 Shredded mozzarella cheese2 Ounce
 Grated parmesan cheese2 Tablespoon
 Chopped cooked chicken breast2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2282 Calories from Fat 414

% Daily Value*

Total Fat 46 g71.4%

Saturated Fat 17.9 g89.3%

Trans Fat 0 g

Cholesterol 316.7 mg105.6%

Sodium 4135.7 mg172.3%

Total Carbohydrates 227 g75.8%

Dietary Fiber 19.8 g79.2%

Sugars 46.9 g

Protein 240 g479.6%

Vitamin A 107.2% Vitamin C 132.7%

Calcium 116.5% Iron 77.2%

*Based on a 2000 Calorie diet

Directions

Cook noodles according to package directions, omitting salt.
Drain and set aside.
Coat a large skillet with cooking spray place over medium heat until hot.
Add onion and garlic; saute until tender.
Add next 7 ingredients, and bring to a boil.
Cover; reduce heat, and simmer 30 minutes, stirring occasionally.
Combine cottage cheese, egg, mozzarella, and 2 tablespoons Parmesan cheese, stirring well.
Chill thoroughly.
Spread 1 cup tomato sauce mixture in bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray.
Stir chicken into remaining tomato sauce mixture, and set aside.
Spread 1/4 cup cheese mixture on each lasagna noodle.
Spread 2 tablespoons chicken mixture over cheese, roll up jellyroll fashion, beginning at narrow end.
Arrange lasagna rolls, seam side down, in prepared dish.
Spoon remaining sauce over rolls, sprinkle with 2 tablespoons Parmesan cheese.
Cover and bake at 350° for 30 to 40 minutes.
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