Chicken and Sausage Lasagna Roll-Ups

I have a friend’s two children staying with me for a couple of days and they both love pasta so I decided to make this easy chicken and sausage lasagna roll-ups recipe. I added some spinach to the ricotta mixture and the kids didn’t notice! The roll-ups looked pretty, tasted great, and made all of the kids happy. I’d call that a success!

Chicken and Sausage Lasagna Roll-Ups

Ingredients:

• 2-3 tsp olive oil
• 1/2 sweet yellow onion, finely diced
• 1 lb ground chicken
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Dash of red pepper flakes, more if desired
• Sea salt and freshly cracked pepper, to taste
• 3 cloves of garlic, minced
• 1 cup of cooked Italian sausage, crumbled
• 1 jar of marinara, more if desired
• 10 lasagna noodles, cooked per instructions
• 1 15 oz container of ricotta cheese
• 1/4 cup baby spinach, finely chopped
• 1/4 cup of Parmesan cheese, (divided)
• 1 egg
• 1/4 tsp fresh nutmeg, grated
• 2 tbsp basil, chopped finely
  2 tsp parsley, chopped finely
• 1 1/2 cups mozzarella, shredded

How to Make Chicken and Sausage Lasagna Roll-Ups

Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, about 3-4 minutes.

Add the ground chicken (and sausage if uncooked) along with the garlic powder, dried oregano, and crushed red pepper flakes. Break up the meat using a potato masher and cook until crumbly and nearly cooked through, about 5 minutes.

Add the minced garlic, and cook for 1 minute, stirring constantly. Add the cooked sausage and stir until well combined. Remove from the heat and let cool.

Preheat the oven to 350 degrees. Coat two baking dishes with cooking spray.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, spinach, Parmesan, egg, nutmeg, basil, parsley, sea salt, and freshly cracked pepper, to taste, together in a large bowl; mix until well combined.

Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles.

Next, place spoonfuls of the chicken and sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish.

Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes.

Remove the tin foil and continue baking for 10 minutes or until the cheese is melted.

Serve immediately with freshly chopped parsley on top. Enjoy.

Chicken and Sausage Lasagna Roll-Ups

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Course: Main

Cuisine: Italian

Servings: 10 Roll-Ups

Author: Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• 8 x 8-inch Baking Dish

Ingredients

• 2-3 tsp olive oil
• ½ sweet yellow onion finely diced
• 1 lb ground chicken
• ½ tsp garlic powder
• ½ tsp dried oregano
• Dash of red pepper flakes more if desired
• Sea salt and freshly cracked pepper to taste
• 3 cloves of garlic minced
• 1 cup of cooked Italian sausage crumbled
• 1 jar of marinara more if desired
• 10 lasagna noodles cooked per instructions
• 1 15 oz container of ricotta cheese
• ¼ cup baby spinach finely chopped
• ¼ cup of Parmesan cheese (divided)
• 1 egg
• ¼ tsp fresh nutmeg grated
• 2 tbsp basil chopped finely
• 2 tsp parsley chopped finely
• 1 ½ cups mozzarella shredded

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, about 3-4 minutes.
• Add the ground chicken (and sausage if uncooked) along with the garlic powder, dried oregano, and crushed red pepper flakes. Break up the meat using a potato masher and cook until crumbly and nearly cooked through, about 5 minutes.
• Add the minced garlic, and cook for 1 minute, stirring constantly. Add the cooked sausage and stir until well combined. Remove from the heat and let cool.
• Preheat the oven to 350 degrees. Coat two baking dishes with cooking spray.
• Cook lasagna noodles per instructions then lay them out on top of some parchment paper.
• Combine the ricotta, spinach, Parmesan, egg, nutmeg, basil, parsley, sea salt, and freshly cracked pepper, to taste, together in a large bowl; mix until well combined.
• Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles.
• Next, place spoonfuls of the chicken and sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.
• Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish.
• Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.
• Cover with tin foil, and cook for 15 minutes.
• Remove the tin foil and continue baking for 10 minutes or until the cheese is melted.
• Serve immediately with freshly chopped parsley on top. Enjoy.

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