Chicken Lasagna Roll-Ups
Be sure not to use no bake lasagna noodles.
Preheat oven to 350 degrees.
15 ounces ricotta cheese
2 T. grated Parmesan cheese
4 T. shredded mozzarella, plus 1/2 c.
2 T. Hormel bacon crumbles, plus 2 T.
1 tsp. dried oregano
1 1/2 c. shredded chicken (can be leftover)
1/4 c. butter
1/4 c. flour
1 c. chicken stock
1 c. milk
14.5 ounce can of diced tomatoes with garlic
1 tsp. all-purpose seasoning
1/2 tsp. each of salt and pepper
1/4 tsp. allspice
1/2 c. grated Parmesan
Melt butter in a medium sauce pan. Add flour and stir over medium heat for about 3-5 minutes. Add chicken stock and milk to butter/flour mixture, continue to cook over medium-high heat until mixture comes to a full boil, stirring constantly, continue to cook for 1 min. Turn off heat and add diced tomatoes, all-purpose seasoning, salt, pepper, allspice and grated Parmesan. Set sauce aside to cool slightly.
In the meantime, start your lasagna noodles and cook according to box. Next, in a mixing bowl, mix ricotta cheese with egg, Parmesan, mozzarella, oregano and bacon crumbles. Drain noodles and start assembling roll-ups in a 13x9 pan, place heaping T. of ricotta mixture and 1 T. of shredded chicken into one end of noodle and roll up, place seam side down in pan. Continue with the rest of your noodles and filling. Then spoon sauce over top and sprinkle with remaining 2 T. of bacon and mozzarella cheese.
Bake for 45-50 minutes covered with foil (spray foil with non-stick spray), then remove foil and put on broil for additional 5 minutes or until golden and bubbly.
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