Rating: 4 stars
36 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 4
  • 36 Ratings

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

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
40 mins
bake:
35 mins
total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain noodles, rinsing with cold water. Cut each noodle in half crosswise; set aside.

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  • 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.

  • 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.

  • 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 Facts

288 calories; fat 13g; cholesterol 65mg; saturated fat 7g; carbohydrates 22g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 19g; vitamin a 728.9IU; vitamin c 52.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.2mg; folate 56.4mcg; vitamin b12 0.4mcg; sodium 412mg; potassium 249mg; calcium 131.3mg; iron 1.8mg.
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