Total Time:

20 - 30 min(Preparation) / 20-30 min(Cooking)

Servings:

4

Chicken and Vegetable Lasagna Roll-ups


Ingredients

4 CATELLI SMART® LASAGNA NOODLES
½ lb (226 g)ground chicken
1small leek, root end removed, cut in half lengthwise, washed and carefully, thinly sliced
1small carrot, peeled and cut into 1/4" dice
1/2small onion, peeled and cut into 1/4" dice
1/2red pepper, de-ribbed, seeded and cut into 1/4" dice
1small sweet potato peeled, sliced and cut into 1/4" dice
1/2 (of 9oz bag)spinach, stems removed and shredded
1 tspthyme, chopped
2 tbspbutter, split (margarine can be used as a substitute)
1 tbspolive oil
 salt and pepper
1/4 cupcream (low fat cream 5% or homo milk can be used as a substitute)
1/2 cupmozzarella cheese
1/2 cup tomato sauce

Preparation

1

Cook lasagna noodles according to directions on box and plunge into cold water while preparing filling.

 
2

Prepare filling. In a large frying pan, sauté the chicken over medium heat in 1tbsp of butter or margarine until the meat is cooked and no longer pink.

 
3

Remove meat with a spoon and set aside in a bowl.

 
4

In the same pan over medium heat, put in the 1 tbsp of butter or margarine and the olive oil.

 
5

In the following order add the vegetables, 1 minute in between each, stirring all the time -- first carrot and onion, followed by leeks, then sweet potato, then red pepper.

 
6

Cover the pan and stew vegetables until softened.

 
7

Stir in shredded spinach and cooked chicken.

 
8

Season with salt and pepper to taste.

 
9

Bind the filling with the cream.

 
10

Remove the noodles from the water, pat dry, and spread 1/4 of the filling along each  noodle

 
11

Sprinkle the cheese over the filling and roll up the noodle.

 
12

Place the roll-ups in a casserole dish and spoon over tomato sauce and sprinkle a little more cheese.

 
13

Bake in a 350°F oven until bubbling, approximately 15 to 20 minutes. Serve with a green salad.

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