Crispy Chicken Lasagna Rolls

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone offers a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a vegan option, while pecorino is often less expensive.

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Shredded turkey is leaner, while canned chicken is a more affordable protein option.

Melt 50 grams of butter in a skillet over medium heat.

Chop 1 onion and add it to the skillet; sauté until translucent.

Add 1 teaspoon of garlic powder, 1 teaspoon of black pepper, 1 teaspoon of dried rosemary, and ½ teaspoon of chili flakes to the skillet; stir for about 1 minute.

Sprinkle in 1 tablespoon of flour and mix well; cook for another minute.

Slowly pour in 1 cup of whole milk while stirring continuously until the mixture thickens.

Add ¼ cup of grated Parmesan cheese and 2 cups of cooked and chopped chicken to the mixture; stir until combined and heated through.

Cook 10 lasagna sheets according to package instructions until al dente; drain and set aside.

In a bowl, beat 1 egg and add 1 tablespoon of milk; mix well.

Take a lasagna sheet, spread a layer of the chicken mixture over it, and roll it up tightly.

Place the rolled lasagna seam-side down in a baking dish; repeat with remaining sheets.

Top the rolls with salt and Mozzarella cheese, then sprinkle breadcrumbs on top.

Preheat the oven to 375°F (190°C) and bake for about 25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens