Preheat oven to 350°F (175°C).
In a pot of boiling salted water, cook the lasagna noodles according to package directions. Run under cool water once you have drained them and set aside.
Meanwhile, heat up some oil in a skillet and sauté ground chicken over medium heat until no longer pink. Remove from the skillet and set aside. In the same pan, add a little more oil and sauté the onion and garlic until soft and translucent. Stir in the zucchini, carrot, and mushrooms and continue to sauté until tender. Stir in the oregano, basil, salt and pepper, then add the chicken back into the pan and stir. Turn the heat down to medium-low and add the cream cheese cubes, moving them around and stirring until they melt into the meat and vegetables. Remove from the heat and allow to cool slightly.
Transfer the chicken and vegetable mixture to a bowl then stir in the cottage cheese and 1/4 cup (60 mL) of the Parmesan. Put the bowl in the fridge and let it cool for about 20 minutes.
Spoon about 1 cup of spaghetti sauce into the bottom of a 9x13 inch pan, or just enough to coat the bottom. When your filling is cool, you can assemble the roll ups. Lay a noodle in front of you and spoon a few tablespoons of filling onto it. Spread over the entire noodle. Starting at one end, roll it up. Some filling will drop out the sides or the end, but that's okay. Set the filled noodle seam side down on top of the spaghetti sauce in the dish, and continue until you have filled all the noodles. Spoon the remaining spaghetti sauce over top and sprinkle with mozzarella and remaining Parmesan.
Bake for about 30 minutes until everything is bubbly and hot, then remove from the oven and let it sit for about another five minutes or so before you serve it.
- Prep Time:
- Cook Time:
- 12 lasagna noodles
- 1 lb (0.5 kg) ground chicken
- 1 onion, minced
- 2 cloves garlic, minced
- 1 zucchini, small, grated
- 1 carrot, grated
- 6 mushrooms, minced
- 2 tsp (10 mL) oregano, dried
- 2 tsp (10 mL) basil, dried
- 4 oz (115 g) cream cheese, cut into cubes
- 1 cup (250 mL) cottage cheese
- 1/2 cup (125 mL) Parmesan cheese, freshly grated
- 2 cups (500 mL) your favorite spaghetti sauce
- salt, to taste
- black pepper, freshly ground
- 1 cup (250 mL) mozzarella cheese, grated