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Chicken and Sausage Lasagna Roll-Ups
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Chicken and Sausage Lasagna Roll-Ups

Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10 Roll-Ups
Author Pam - For the Love of Cooking

Equipment

  • Large skillet
  • Large pot
  • 9 x 13-inch Baking Dish
  • 8 x 8-inch Baking Dish

Ingredients

  • 1 tbsp olive oil
  • ½ yellow onion finely diced
  • 1 lb ground chicken
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Dash of red pepper flakes more if desired
  • Sea salt and freshly cracked pepper to taste
  • 3 cloves of garlic minced
  • 1 cup of Italian sausage cooked and crumbled
  • 1 (24-oz) jar of marinara (or 3 cups of homemade 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
  • 1½ cups mozzarella shredded

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, for 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 in a large pot of well-salted water according to the package instructions, then lay them out over foil or parchment paper.
  • Combine the ricotta, spinach, Parmesan, egg, nutmeg, basil, parsley, sea salt, and freshly cracked pepper to taste and 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 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 top each roll with a bit of mozzarella and Parmesan cheese.
  • Cover with foil and cook for 15 minutes.
  • Remove the tin foil and bake for 10 minutes or until the cheese is melted.
  • Serve immediately, topped with freshly chopped parsley. Enjoy.