Chicken Lasagna Rolls

Chicken Lasagna Rolls

2 chicken breasts
1 lb. lasagna noodles
8 oz. ricotta cheese
1 tbsp. garlic (minced)
1 tsp. italian seasoning
1 tsp. onion powder
2 eggs
1/2 c. grated parmesan
2 jars tomato sauce
8 oz. shredded mozzarella
1 tbsp. chili paste (optional)

Preheat oven to 350

Boil chicken and shred.

Boil water and cook noodles to package directions.  Then drain and cool noodles for five minutes or run under cold water.

In the meantime In a large mixing bowl, combine shredded chicken, ricotta, eggs, garlic, italian seasoning, 1/4 c. mozzarella, onion powder, parmesan cheese 1/2 c, tomato sauce, (and chili paste if you want to add some heat) and mix until uniform.

Lay noodles flat, and spread filling onto each noodle individually.  Then roll the noodles up and place each roll into a sauced casserole dish.  Pour remaining sauce overtop of rolls and top with remaining mozzarella.

Bake uncovered for 22-25 mins.  Garnish with a pinch of italian seasoning or oregano.

 

Our Thoughts:

We both enjoyed this one, but Jen was not a fan of adding the chili paste.  She thought it altered the flavors too much and she is not a fan of her Italian food being spicy.  Jeremy loved the fact that it had noodles and ricotta as those are two of his favorite things.  His only problem with the recipe was that the chicken seemed under seasoned compared to the rest of the dish.  We will probably try this one again, but without the chili paste and maybe marinating the chicken before boiling and shredding.

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