Chicken Lasagna Rolls with Chive-Cream Sauce
Recipe from Family Circle

Individual lasagna rolls make this dish both fun and easy to eat. Just add crusty Italian bread or bread sticks and you have a meal!


Chicken Lasagna Rolls with Chive-Cream Sauce

by 6  people

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Servings: 6 servings
Prep Time: 40 mins
Total Time: 1 hr 15 mins
Related Categories: Chicken, Chicken and Pasta, Chicken and Pasta, Chicken Lasagna, Dinner, Lasagna
 
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Ingredients
  • 6 
    dried lasagna noodles
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  • 1  8-ounce package
    reduced-fat cream cheese (Neufchatel), softened
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  • 1/2  cup
    milk
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  • 1/4  cup
    grated Romano or Parmesan cheese
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  • 1  tablespoon
    snipped fresh chives
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  • 1 1/2  cups
    chopped cooked chicken
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  • 1/2  of a 10-ounce package
    frozen chopped broccoli, thawed and drained (1 cup)
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  • 1/2  cup
    bottled roasted red sweet peppers, drained and sliced
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  • 1/8  teaspoon
    ground black pepper
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  • 1  cup
    purchased marinara or pasta sauce
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Directions
1.
Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again. Cut each in half crosswise; set aside.
2.
Meanwhile, for white sauce, in a medium mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.
3.
For filling, in a medium mixing bowl, stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red sweet peppers, and ground black pepper. Place about 1/4 cup filling at one end of each cooked noodle. Roll up noodles around filling. Arrange rolls, seam sides down, in a 3-quart rectangular baking dish.
4.
Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.
Nutrition information
Calories 288, Total Fat 13 g, Saturated Fat 7 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 65 mg, Sodium 412 mg, Carbohydrate 22 g, Total Sugar 2 g, Fiber 2 g, Protein 19 g, Vitamin C 89%, Calcium 13%, Iron 10% Percent Daily Values are based on a 2,000 calorie diet
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