- make this recipe
- user reviews ()
- 6 dried lasagna noodles
- 1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
- 1/2 cup milk
- 1/4 cup grated Romano cheese or Parmesan cheese
- 1 tablespoon snipped fresh chives
- 1 1/2 cups chopped cooked chicken
- 1/2 10 ounce package frozen chopped broccoli, thawed and drained (1 cup)
- 1/2 cup bottled roasted red sweet peppers, drained and sliced
- 1/8 teaspoon black pepper
- 1 cup marinara pasta sauce
1. Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Drain noodles, rinsing with cold water. Cut each noodle in half crosswise; set aside.
2. For white sauce, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.
3. For filling, in a medium bowl stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red peppers, and black pepper. Place about 1/4 cup of the filling at an end of each cooked noodle and roll. Arrange rolls, seam sides down, in an ungreased 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.
- Servings Per Recipe 6,
- cal. (kcal) 288,
- Fat, total (g) 13,
- chol. (mg) 65,
- sat. fat (g) 7,
- carb. (g) 22,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 19,
- vit. A (IU) 729,
- vit. C (mg) 53,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 412,
- Potassium (mg) 249,
- calcium (mg) 131,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
