Wednesday, January 16, 2013
Skinny Lasagna Roll Ups
5 Minute Marinara Sauce, ground chicken breast, cheese and part skim ricotta each one is loaded with all my favorite flavors rolled into one splendid portion. Well, if you can eat just one or two... I can't. I ate.... 3.
Scale 1, Donna 0. But, the lasagna is AMAZING! Tomorrow is another day.
Enjoy, I know you are going to love them. Ready to eat in less than an hour.
With love from our Kitchen Table to yours. XOXO
Check out my favorite pasta dishes. These dishes receive rave reviews every time they are served. Click the image or the link to open in a new window.
Italian Sun-Dried Tomato Pasta Bake is loaded with ooey gooey cheese, sun-dried and fresh grape tomatoes. Ready in just 30 minutes!
30 Minute Ravioli and Sausage Skillet - tastes like fine Italian restaurant meal in one skillet and half and hour! Cheesy and oh so delish! We have had this 3 times in the last 2 weeks and we are serving it for Christmas, its that good.
Roasted Vegetable Penne Pasta is an amazing and simple dish that is 'knock your socks off' delicious!
Skinny Lasagna Roll Ups
12 lasagna noodles
1 tablespoon extra virgin olive oil
½ medium onion, chopped
4 garlic cloves
1 pound ground chicken breast
1 teaspoon kosher salt
½ teaspoon pepper
1 recipe - 5 minute marinara or your favorite sauce
16 ounces part skim ricotta
4 large egg whites
1 cup shredded parmesan
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
4 ounces shredded 2% Mozzarella cheese
Prepare lasagna by bringing an 8 quart pot of water to a boil. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain and rinse with cold water.
Meanwhile in a large skillet over medium high heat add oil and onions. Cook until translucent, stirring occasionally. Add garlic. Cook 1 minute. Add ground chicken, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until chicken is cooked through. Add 1/2 of marinara sauce. Stir and reduce heat to low.
Meanwhile combine ricotta, cheese, eggs, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix until combined using a fork.
Prepare a baking dish by pouring sauce into pan, completely covering the bottom of the baking dish.
On a clean surface lay out cooked pasta. Add about 2 tablespoons of ricotta and 1 tablespoon of sauce, spread across lasagna. Starting at the end closest to you, roll lasagna. Place in baking dish. Repeat until all lasagna are rolled. Pour remaining sauce over the top. Sprinkle mozzarella cheese over top.
Bake for 30 minutes or until cheese is melted. Serve and enjoy.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
Wicked Good Wednesdays @ 365 Days of Baking