Chicken Lasagna Roll-Ups Recipe
Ingredients
| Lasagna noodles | 8 Ounce | |
| Chopped onion | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Canned tomato sauce | 6 Ounce | |
| Canned tomato sauce | 6 Ounce | |
| Sliced mushrooms | 1⁄2 Cup (8 tbs) | |
| Chopped parsley | 2 Tablespoon | |
| Burgundy/Dry red wine | 2 Tablespoon | |
| Dried oregano | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Low fat cottage cheese | 12 Ounce | |
| Egg | 1 | |
| Shredded mozzarella cheese | 2 Ounce | |
| Grated parmesan cheese | 2 Tablespoon | |
| Chopped cooked chicken breast | 2 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
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.
Chef
