Lasagna Rolls with Chicken and Butternut Squash Sauce
Lasagna Rolls stuffed with three cheeses, spinach and chicken and topped with butternut squash pasta sauce. I used lasagna "Plaid" noodles but you can use regular noodles as well. Always make more noodles than needed because sometimes they break. NOTE: Pasta usually cooks perfectly when cooked to package directions but the brand of noodles I bought needed a longer time to cook than the package directed. They are from Italy so I assume it was a translation error. Always cook pasta till "al dente" which means 'to the tooth' (firm but cooked) no matter what the directions say.
Course
Main Course
Cuisine
Italian
Keyword
easy dinner recipe, easy pasta recipe
Prep Time20minutes
Cook Time40minutes
Total Time1hour
AuthorLinda Spiker
Ingredients
15ozwhole milk ricotta cheese
3/4fresh mozzarella cheesecubed
1cupfreshly grated Parmesandivided
1egg
2clovesgarlicminced
2pinchessea salt
1tspfreshly ground pepper
1 1/4cupcooked chickencubed
1cupchopped baby spinach
8lasagna noodlescooked to package instructions You will use 8, but cook more in case they break)
1 1/2cupsbutternut squash pasta sauce
1/4Italian flat leaf parsleychopped (for garnish)
Instructions
Preheat over to 375 and place rack in center of oven.
Cook noodles to package instructions.
Place ricotta, mozzarella, and a 1/2 cup Parmesan cheese (reserving the rest for later) in a bowl. Add egg, garlic, salt, pepper, chicken and spinach and mix till well blended.
Pour 1/2 cup pasta sauce in the bottom of a baking dish.
Lay noodles on a cutting board and spoon cheese mixture onto noodles leaving a little room on the top, bottom and each side.
Roll noodles and place seam side down into baking dish.
When all noodles are stuffed and in dish, cover with one cup sauce and extra Parmesan cheese.