Skillet Chicken Lasagna Roll Ups Food

CREAMY CHICKEN LASAGNA ROLL-UPS

Steps:

• Preheat oven to 375°. Cook lasagna noodles according to package directions., Meanwhile, sprinkle chicken with herbs de Provence, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes or until no longer pink; set aside., In a large bowl, combine ricotta, 1/4 cup Parmesan cheese, milk, parsley and remaining salt and pepper. Add chicken., Drain noodles. Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Spread 1/3 cup chicken mixture over each noodle; carefully roll up. Place seam side down over sauce. Top with remaining sauce and Parmesan cheese., Cover and bake 30 minutes. Uncover; top with mozzarella cheese. Bake 15-20 minutes longer or until bubbly and cheese is melted. Top with additional parsley if desired.

SKILLET CHICKEN LASAGNA

Steps:

• Cook the pasta according to the package instructions; drain and set aside.
• Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
• Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
• Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

SKILLET CHICKEN LASAGNA ROLL-UPS

Steps:

• Combine first 7 ingredients in large bowl. Add 1/4 cup Parmesan and 2 Tbsp. basil; mix well. Spread chicken mixture onto noodles; roll up tightly.
• Pour pasta sauce into large skillet. Add roll-ups, seam sides down. Spoon sauce over roll-ups; cover. Bring to boil on medium-high heat; simmer on medium-low heat 20 min. or until heated through.
• Sprinkle with remaining Parmesan and basil.

SKILLET LASAGNA ROLL UPS

Steps:

• Mix the chicken, spinach, garlic, ricotta cheese, Italian cheese and the egg in a large bowl. Add 1/4 cup Parmesan and 2 Tbsp. basil; mix well. Spread chicken mixture onto noodles; roll up tightly.
• Pour about half the pasta sauce into large skillet. Add the roll-ups, seam sides down. Spoon remaining sauce over the roll-ups; cover. Bring to boil on medium-high heat; simmer on medium-low heat 20 minute or until heated through.
• Sprinkle with remaining Parmesan and basil.

ROTISSERIE CHICKEN LASAGNA ROLL-UPS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
• Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

SKILLET LASAGNA ROLLS

Steps:

• Prepare marinara: Cook italian sausage (optional) & set aside.
• Saute onions in large saucepan or pot. Do not brown.
• Drain liquid from diced tomatoes & pour liquid into saucepan with onions.
• Add basil, Italian seasoning, oregano, sugar & red pepper.
• Simmer 30 minutes or until reduced by half.
• Add all sausage, tomatoes & pimentos, and cook 1 minute until just heated. Remove from heat & set aside.
• Prepare Rolls: Cook pasta according to package directions. Drain, rinse, return to pot & cover w/ cold water.
• Heat oil in nonstick skillet over medium heat.
• Add garlic and cook 20 seconds. Add spinach and cook, stirring often, 3 to 4 minutes. Transfer to bowl.
• Stir in 2 T mozzarella & 2 T fatfree mozarella, ricotta, parmesan, olives, crushed red pepper, salt and 2/3 c marinara into bowl with spinach mixture.
• Spread 1 cup of marinara in bottom.
• Lay out lasagna noodle on plastic cutting board. Spread 1/4 c filling along length of noodle. Roll up and place roll seam side down in large skillet. Repeat with remaining noodles and filling (they will be tightly packed) Spoon remaining marinara over rolls.
• Cover skillet and bring to simmer over high heat. Reduce & simmer 3-4 minutes.
• Sprinkle with mozzarella and continue cooking, covered, until cheese is melted.
• Cheese should be melted and rolls heated through.
• Can be frozen up to 1 month.

CHICKEN LASAGNA ROLL-UPS

Steps:

• In a bowl combine the cottage cheese, mozzarella, egg and 2 Tbsp of the parmesan cheese. Cover and chill.
• Heat large non-stick skillet over medium high heat, add chicken broth, onion, and garlic and saute until tender.
• Add tomato sauce, tomato paste, mushrooms, parsley, wine, oregano, and pepper. Bring to a boil.
• Cover and reduce heat. Simmer for 30 minutes, stirring occasionally.
• Cook lasagna noodles according to package directions; drain well.
• Spread 1 cup of the tomato mixture in the bottom of a 9x13 baking dish.
• Stir chicken into remaining sauce.
• Spread 1/4 cup of the cheese mixture down a noodle.
• Top the cheese with 2 Tbsp of the tomato mixture.
• Roll up and place seam side down in the pan over the tomato sauce.
• Continue until all noodles are rolled.
• Spoon remaining sauce over the rolls and sprinkle with remaining 2 Tbsp parmesan cheese.
• Cover and bake in preheated 350 degree oven for about 30 minutes or until heated through.

SPINACH-CHICKEN ALFREDO LASAGNA ROLL UPS

Steps:

• Set oven to 350 degrees F.
• Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
• In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
• Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
• Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
• Place the cooked noodles on a wax paper lined flat surface.
• Evenly divide the ricotta mixute into eight scoops on to a plate.
• Spread about half of the alfredo sauce into the bottom of the baking dish.
• Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
• Roll up starting at the short end.
• Place seam side down on top of the sauce.
• Repeat same method with remaining 7 noodles.
• Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
• Cover with foil and bake for about 30 minutes or until hot and bubbly.

LASAGNA ROLL-UPS

Steps:

• Preheat oven to 350º.
• Brown ground beef in skillet on medium-high heat. Drain off any excess fat.
• Mix 1/2 of the jar of spaghetti sauce with the ground beef in skillet; stir to combine.
• In a small bowl mix the ricotta cheese, egg and 1/4 cup grated parmesan cheese.
• Working with one lasagna noodle at a time; lay one flat in front of you. Spread 2 heaping Tbs. of the ricotta mixture on the noodle.
• Top with a scant 1/4 cup of the meat mixture; spread leaving a little edge around the whole thing.
• Sprinkle 2 heaping Tbs. of shredded mozzarella cheese.
• Roll up, starting with the short end. Stand on end in a greased 8-inch square baking dish.
• Pour remaining sauce over all of the noodle rolls in the dish.
• Sprinkle with remaining parmesan and mozzarella cheeses.
• Bake 45 minutes or until hot and bubbly.
• Serve with a green salad and some breadsticks! Enjoy!