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Chicken Asparagus Lasagna Rolls

Everton.Stonehead's picture
Ingredients
  Frozen no boil lasagna sheets 3 (10 By 7 Inches In Dimension)
  Low fat ricotta cheese 1 Cup (16 tbs)
  Chopped cooked chicken 1 Cup (16 tbs)
  Egg white 1 , slightly beaten
  Finely shredded parmesan cheese 1⁄4 Cup (4 tbs)
  Thinly sliced green onion 2 Tablespoon (1 In Number)
  Diced pimiento 2 Tablespoon, drained
  Salt 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Frozen cut asparagus 5 Ounce, thawed and drained (1/2 Of A 10 Ounce Package)
  Cream cheese with chives and onion 8 Ounce (1 Tub)
  Milk 1⁄2 Cup (8 tbs)
Directions

1. Place frozen lasagna sheets on a baking sheet; cover with plastic wrap and thaw for 30 minutes. Drain and set aside.
2. In a medium mixing bowl combine ricotta cheese, chicken, egg white, Parmesan cheese, green onion, pimiento, salt, and garlic powder. Stir in asparagus.
3. Spread one-third of the chicken mixture over a lasagna sheet. Starting from the short edge, roll up jelly-roll style. Cut the roll crosswise into 6 pieces. Place pasta rolls, cut side down, in a greased 2-quart rectangular baking dish. Repeat with remaining lasagna sheets and filling.
4. For sauce, in a small heavy saucepan heat and stir cream cheese over medium-low heat till softened. Slowly add milk, stirring till smooth. Remove from heat; cool. Pour half of the sauce over rolls.
5. Bake lasagna rolls, covered, in a 350° oven for 35 to 40 minutes or till heated through. Heat remaining sauce over low heat, stirring frequently. Spoon sauce over rolls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
60 Minutes
Cook Time: 
40 Minutes
Ready In: 
100 Minutes

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