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Cook whole-wheat lasagna in unsalted water according to package directions.
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Heat oil in a large non-stick pan and sauté onion and garlic until tender. Add ground chicken and break up with a wooden spoon sautéing until cooked through. Make sauce by adding ½ cup of parsley, onion, garlic, crushed tomatoes, tomato paste, oregano, basil and red pepper flakes with chicken, cover and simmer 20 minutes.
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Blend cottage cheese, 1 cup (250 mL) shredded mozzarella, grated Romano cheese, eggs, 1 cup of parsley and nutmeg. Spread cheese evenly on lasagna strips and roll.
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Pour ½ the sauce in the bottom of a 9x13" lasagna pan; arrange lasagna rolls seam side down in pan; top with remaining sauce, mozzarella cheese and ½ cup (125 mL) parsley. Cover and bake at 350°F (175°C) for 45 minutes.
Recipes
Chicken Lasagna Roll Ups
This lighter, healthier version of traditional lasagna is a welcome addition to the dinner table. Serve with crusty bread and a Caesar salad.
Ingredients
- Serves: 8
- Prep Time:
- Cook Time:
- 12-16 pieces whole wheat lasagna noodles
- 1 tbsp (15 mL) olive oil
- 1 cup (250 mL) onions, diced
- 1 clove garlic, minced
- 1 lb (0.5 kg) extra lean ground chicken
- 1/2 cup (125 mL) parsley, fresh, chopped
- 1 can (796 mL) crushed tomatoes
- 1 can tomato paste
- 1/2 cup (125 mL) parsley, fresh, chopped
- 1 tsp (5 mL) oregano, dried
- 1 tsp (5 mL) basil, dried
- 1/2 tsp (2.5 mL) hot red chili pepper flakes
- 2 cups (500 mL) cottage cheese, 1% MF
- 2 cups (500 mL) mozzarella cheese, grated
- 1/2 cup (125 mL) Romano cheese, grated
- 2 eggs, medium
- 1 cup (250 mL) parsley, fresh, chopped
- 1/8 tsp (0.5 mL) nutmeg, ground
- 1/2 cup (125 mL) parsley, fresh, chopped
Nutrition Info
- Per 350 g serving Amount
- Calories 500
- Protein 38 g
- Fat 19 g
- Saturated Fat 5 g
- Carbohydrate 47 g
- Fibre 10 g
- Sugar 6 g
- Cholesterol 110 mg
- Sodium 660 mg
- Per 350 g serving % Daily Value
- Potassium 25
- Calcium 35
- Iron 30
- Vitamin A 45
- Vitamin C 50
- Vitamin B6 18
- Vitamin B12 39
- Folate 20
- Magnesium 16
- Zinc 21
