Chicken Lasagna roll-ups

Well today i was in an italian and instant gratification mood. And with Italian cooking, it usually takes a while, because it for always has to be to perfection! Lasagna takes some time to cook so i decided to cut the baking time in half and make individual portions called the roll-up. Not to be confused with our colorful fruity snack on plastic. So easy, so yummy and worth it all!


Whatcha need:


1 16oz container of non-fat Ricotta Cheese
Fresh italian herbs (oregano, rosemary, thyme, Basil) need about 3 heaping tablespoons
1lb of ground Chicken (i got this at the grocery store of $0.69- extreme coupon-er i tell ya)
1 box of Lasagna noodles
Fresh Mozarella- to taste (i used about 1/4c)
Fresh Parmasean cheese- to taste (grate yourself, please)
Salt & Pepper- to taste
1 large jar (18-24oz) of your favorite pasta sauce (or make your own)
Extra Virgin Olive Oil- EVOO


How to roll it:


First boil your lasagna noodles until they are al dente (dont over cook), the toss in a little bit of EVOO. Just enough to keep the noodles from sticking and let cool


Then brown your chicken completely. Then add in your pasta sauce and  let simmer until you need it. (you can add some of your herbs if you want to)


Next Mix your Ricotta, herbs, Mozarella, salt & pepper in a bowl and set aside

Put about 1/4 or less of sauce on the bottom of your 9X12 baking dish to prevent sticking and beause more is better, right?

Lay your cooked lasagna noodle flat on cutting board or counter and spread a little dollop of the ricotta mixture on the noodle

Then add a little bit of sauce

Roll up your lasagna noodle (gently)


Continue until all your noodles are rolled and in a pan


Place in baking dish.


Add remaining sauce and top with lots of cheese


Cook at 350 for about 20-30 minutes until cheese is all melty (yep thats a word) and brown( brown is better..... thats what she said...)