I have my dear friend’s two children staying with me for a couple of days. The son is a little bit picky with his eating and prefers chicken to most meats and doesn’t care for vegetables at all. The daughter will try anything and really loves pasta. I decided to make them both happy by making some lasagna roll-ups for dinner using ground chicken. I added some spinach to the ricotta mixture and the son didn’t notice – yay! While I was cooking the ground chicken, I found some leftover cooked Italian sausage in the fridge. I threw that in the mixture to give the lasagna more flavor. The roll-ups looked pretty, tasted great, and made all of the kids happy. I’d call that a success!
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 350 degrees.
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 5-10 minutes or until the cheese is melted. Serve immediately with freshly chopped parsley on top. Enjoy.