Oh, the joys of a weeknight dinner that comes together with minimal fuss! These Easy Chicken Lasagna Roll Ups are a revelation, like that unexpected plot twist in your favorite series. They’re cozy, cheesy, and just the kind of meal that turns a regular Tuesday into something a bit more special. Imagine gathering everyone around, the aroma wafting through the house, and that first bite—it’s like a warm hug for the soul.
Steps
- Preheat your oven to 375°F and prepare a 9 x 13-inch baking dish by spreading ½ cup of marinara sauce on the bottom. In a medium bowl, mix together ricotta cheese, mozzarella, an egg, Parmesan, and seasonings for the cheese filling.
- Heat olive oil in a pan over medium heat and sauté diced onions for about 10 minutes until they soften. Add in ground beef and sausage, breaking them up into fine crumbles, and cook until browned.
- Stir in minced garlic during the last minute of cooking, then drain any excess grease. Pour in chicken broth, scraping the pan to incorporate any browned bits, and add the rest of the marinara sauce, Worcestershire, and hot sauce. Bring this mixture to a boil, then reduce the heat and let it simmer.
- While the sauce simmers, cook lasagna noodles until al dente, then drain and rinse with cold water to stop the cooking process. Lay the noodles flat on parchment or wax paper.
- Spread about 2 ½ tablespoons of the cheese filling evenly over each noodle, followed by ¼ cup of the meat sauce. Roll up each noodle tightly, making sure to keep the filling inside, and place them seam-side down in the baking dish.
- Pour the remaining meat sauce over the rolled noodles and sprinkle with the rest of the mozzarella cheese. Cover the dish with foil sprayed with nonstick spray to prevent sticking, and bake for 35 minutes.
- If desired, remove the foil and broil at 450°F for a few minutes to brown the top. Keep a close eye to avoid burning, then garnish with fresh parsley before serving.
Ingredients
- 15 oz. ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- ½ lb. ground beef
- ½ lb. ground Italian sausage (hot or mild)
- 3 cloves garlic
- ½ cup chicken broth
- 32 oz. marinara sauce
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon hot sauce (optional)
- 12 lasagna noodles, with extras in case of breakage
- 1.5 cups mozzarella cheese
Nutritional Values
Calories: 4836kcal | Carbohydrates: 336g | Protein: 300g | Fat: 252g | Saturated Fat: 120g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 84g | Trans Fat: 12g | Cholesterol: 1032mg | Sodium: 11376mg | Potassium: 5964mg | Fiber: 24g | Sugar: 48g | Vitamin A: 9324IU | Vitamin C: 84mg | Calcium: 3816mg | Iron: 24mg
FAQ
- Can Lasagna Roll Ups be made ahead of time?
- Yes, you can prepare Lasagna Roll Ups in advance. Assemble them as directed and store them in the refrigerator for up to two days. Before baking, let them sit at room temperature for 30 minutes or increase the covered baking time by 10 minutes.
- Is it possible to freeze Lasagna Roll Ups?
- Absolutely, Lasagna Roll Ups freeze well. Assemble them as per the instructions, cover tightly, and freeze for up to three months. Thaw them completely before baking, and let them sit at room temperature for 30 minutes prior to baking, or add an extra 10 minutes to the covered baking time.
- What is the best way to store leftovers?
- Leftover Lasagna Roll Ups should be stored in an airtight container. They can be refrigerated for up to three days or frozen for up to three months. They reheat well from frozen or refrigerated.
- What type of cheese is recommended for this recipe?
- It is best to use freshly shredded or grated cheese from a block for optimal flavor and melting quality. Low moisture whole milk mozzarella is particularly recommended for this recipe.
- Can I add spinach to the Lasagna Roll Ups?
- Yes, spinach can be added to the cheese filling. Sauté 2-3 cups of roughly chopped spinach in olive oil until wilted, let it cool slightly, and mix it into the cheese mixture. Alternatively, you can use thawed and dried frozen spinach.
Tips
- Use Fresh Cheese: For the best melting and flavor, shred and grate your mozzarella and Parmesan cheese fresh from a block. Pre-packaged shredded cheese tends to not melt as well.
- Enhance the Meat Sauce: Incorporate Worcestershire sauce and hot sauce into the meat sauce for added depth of flavor. Don’t worry, the hot sauce won’t make it spicy.
- Consider Adding Spinach: For a healthy twist, sauté 2-3 cups of chopped spinach in olive oil until wilted. Let it cool slightly and mix into the cheese filling, or use thawed frozen spinach, ensuring it’s patted dry before adding.
- Perfect Make-Ahead Meal: Assemble the roll-ups and refrigerate for up to 2 days, or freeze for up to 3 months. If frozen, thaw completely before baking and add an extra 10 minutes to the covered baking time.
Equipment
- 9 x 13-inch Casserole Dish
- Box Cheese Grater
- Garlic Twister (or Garlic Press)
- Parchment or Wax Paper
- Silicone Spatula
- Nonstick Cooking Spray
