Lasagna always seem to take so much prep time; which is why I think I rarely make it.
This recipe, like most lasagna, does take a bit of fuss to make BUT, like most lasagna, it is also totally delicious. I healthied up our usual lasagna by using ground chicken, whole wheat pasta, and partly skim cheese and you would never know. I polled the family to see what they thought and not one of them guessed it wasn’t the usual lasagna!
I know that it is a pain in the butt to make lasagna but this recipe is so nicely portioned and is great for dinner parties because you can make it ahead of time and just pop it in the oven when ready – meaning no clean up while your guests are there.
Lightened Up Chicken Lasagna Rolls
1 lb ground chicken
1 can PrimoThick and Zesty Garlic and Herb tomato sauce
(or approx 2 1/2 cups of tomato sauce)
300 gr (~10 oz) frozen spinach, thawed and drained
15 oz (~1 3/4 cup) partly skim ricotta
1/2 cup grated parmesan (light)
3/4 cup shredded, partly skim mozza cheese (DIVIDED)
salt & pepper
2 cloves garlic, minced
1/2 cup finely chopped onions
9 Catelli Healthy Harvest Whole Wheat Lasagna Noodles
Prepare Meat Sauce – In a frying pan, cook the ground chicken until no longer pink, breaking up into crumbly pieces as you cook it. Add in the tomato sauce and heat through. Remove from heat. Scoop one cup of the meat sauce into an oven safe 9 X 9 pan. Set aside.
Prepare Rolls – In a mixing bowl, stir together frozen spinach, ricotta, parmesan, 1/4 cup of the mozza, egg, salt & pepper, garlic, and onion until well combined.
Cook the whole wheat noodles according to package directions and then pat dry. In the mixing bowl, separate the filling into 9 equal amounts (about 1/3 of a cup each)
Place a noodle on the counter and spread 1/9th of the filling evenly on the noodle.
Roll up and place, seam side down, in the pan with the meat sauce.
Repeat with remaining 8 noodles.
Top the rolls with the remaining meat sauce and then sprinkle with remaining 1/2 cup of mozza cheese.
Now, you can either cover and place in the fridge until ready to bake OR preheat oven to 350 and place in the oven (uncovered).
Bake at 350 until heated through and cheese is melted, about 40 minutes. If you have chilled it before hand it will take closer to an hour to cook.
Remove from oven and let sit for 5 minutes before serving.
I love these for dinners because they are so nicely portioned out already. Plus, because you’ve done the prep before hand, you only have one pan to wash.
See, can’t even tell it’s chicken.
Throw a salad on the side and you’ve got yourself a meal. You could also add some garlic bread too. It’s a great accompaniment.
According to Myfitnesspal one serving (recipe makes 9) is – 310 calories, 29 carbs, 10 fat, 27 protein, 4 fiber, and 8 sugar. This will vary of course depending on brands you use, etc…
These rolls also freeze quite well to reheat later. Just pop in the microwave for 5 minutes and *voila* done.