Chicken Lasagna Roll-Ups Recipe
Ingredients
8 lasagna noodles (about 8 ounces)
Vegetable cooking spray
1 cup chopped onion
1 clove garlic, minced
1 (15-ounce) can no-added-salt tomato sauce
1 (6-ounce) can no-added-salt tomato paste
1/2 cup sliced fresh mushrooms
2 tablespoons chopped fresh parsley
2 tablespoons Burgundy or other dry red wine
1 teaspoon dried whole oregano
1/4 teaspoon pepper
1 (12-ounce) carton low-fat cottage cheese
1 egg
1/2 cup (2 ounces) shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 cups finely chopped, cooked chicken breast (skinned before cooking and cooked without salt)
2 tablespoons grated Parmesan cheese
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.
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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