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Sunday, October 2, 2011

Buffalo Chicken Lasagna Roll-Ups

This recipe is absolutely delish. You can adapt the recipe to make a traditional lasagna, but the roll-ups give a nice portioned piece for each person. You can also make this recipe with any meat and flavorings that you like. I made ours buffalo because we love anything with buffalo flavoring. They freeze well so feel free to double or triple the recipe to make extras!

Ingredients for 15 roll-ups

15 lasagna noodles, cooked as directed
2 cups of shredded chicken (I used chicken from a rotisserie crockpot chicken)
16 oz of your favorite spaghetti sauce
1/2 cup hot sauce - I use Frank's Red Hot
1 TBSP vinegar
16 oz fat free cottage cheese
1 cup skim mozzarella cheese, divided
1/2 cup reduced fat parmesan cheese
1 container of blue cheese crumbles
2 eggs
1/2 TBSP Italian Seasoning
1 tsp garlic powder

In a small pot, combine spaghetti sauce, hot sauce, vinegar and 1/2 cup of chicken - simmer for about 10 minutes.

In a large bowl, combine cottage cheese, eggs, italian seasoning, garlic powder, mozzarella cheese and remaining chicken. Toss together.

In a 9x13 glass dish (or 2 8x8's) spread half of spaghetti sauce on the bottom.

On each cooked lasagna noodle pile 1 1/2 to 2 TBSP of cottage cheese mixture at the bottom. Carefully roll them and place them seam side down in the glass dish. Top with blue cheese crumbles, remainder of sauce and 1/2 cup of mozzarella cheese.

Bake 30 to 40 minutes on 350 until bubbly and cheese has browned.

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