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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 Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Linda Spiker

Ingredients

  • 15 oz whole milk ricotta cheese
  • 3/4 fresh mozzarella cheese cubed
  • 1 cup freshly grated Parmesan divided
  • 1 egg
  • 2 cloves garlic minced
  • 2 pinches sea salt
  • 1 tsp freshly ground pepper
  • 1 1/4 cup cooked chicken cubed
  • 1 cup chopped baby spinach
  • 8 lasagna noodles cooked to package instructions You will use 8, but cook more in case they break)
  • 1 1/2 cups butternut squash pasta sauce
  • 1/4 Italian flat leaf parsley chopped (for garnish)

Instructions

  1. Preheat over to 375 and place rack in center of oven.
  2. Cook noodles to package instructions.
  3. 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.
  4. Pour 1/2 cup pasta sauce in the bottom of a baking dish.
  5. Lay noodles on a cutting board and spoon cheese mixture onto noodles leaving a little room on the top, bottom and each side.
  6. Roll noodles and place seam side down into baking dish.
  7. When all noodles are stuffed and in dish, cover with one cup sauce and extra Parmesan cheese.
  8. Bake for 40 minutes.
  9. Garnish with parsley and serve.