Description
Margherita Chicken Lasagna Rolls are a delightful twist on the classic Italian lasagna, featuring tender lasagna noodles rolled up with a flavorful mixture of shredded chicken, ricotta, mozzarella, and garlic, baked with rich marinara sauce and topped with fresh basil for a truly delicious and comforting meal.
Ingredients
Scale
Lasagna Rolls
- 8 lasagna noodles
- 3 cups cooked, shredded chicken
- 1 container (15 ounces) Ricotta cheese
- 2 cups shredded Mozzarella cheese, divided use
- 1 teaspoon garlic powder
Sauce and Topping
- 1 jar (26 ounces) Ragù® Old World Style Sauce
- 2 Tablespoons fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna rolls.
- Cook Noodles: Boil the lasagna noodles in a large pot of water according to package instructions until they are al dente. Drain and lay them flat on parchment or wax paper to prevent sticking.
- Prepare Filling: In a medium bowl, mix together shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, and garlic powder until well combined.
- Assemble Rolls: Spread about 1/2 cup of the chicken mixture down the center of each lasagna noodle and then carefully roll each noodle up.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking pan.
- Arrange Rolls: Place the lasagna rolls seam-side down into the baking pan in a single layer. Pour the remaining sauce evenly over the rolls.
- Add Cheese: Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the sauced rolls.
- Bake: Bake the rolls uncovered for 25 minutes or until the cheese is melted and bubbly.
- Rest and Serve: Remove from the oven and let the rolls stand for 5 minutes. Garnish each serving with a teaspoon of fresh chopped basil and enjoy.
Notes
- Make sure to cook the lasagna noodles just until al dente as they will finish cooking in the oven.
- Use fresh basil for the best flavor and aroma as a garnish.
- If you prefer, substitute shredded rotisserie chicken to save time.
- For a spicier kick, add crushed red pepper flakes to the chicken mixture.
- Lasagna rolls can be made ahead and refrigerated, then baked when ready to serve.
