Chicken Bacon And Cheese Lasagna Rollups #Recipe

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I found myself thinking about pastachetti recently. A lot. For those of you unfamiliar, pastachetti is a dish that the Olive Garden had. It was a dish that consisted of folded lasagna noodles with cheese in the folds. I decided I wanted to make my own rendition of it, but a little different. My end result turned out to be the Chicken Bacon And Cheese Lasagna Rollups you’re about to see.

Chicken Bacon And Cheese Lasagna Rollups

Ingredients

• 1 lb lasagna noodles (16-18 lasagna noodles depending on the brand you use)
• 1 lb ground chicken
• 16 oz ricotta cheese
• 1x 14.5 oz can Red Gold diced tomatoes seasoned with basil, garlic and oregano
• 1x 14.5 oz can tomato sauce
• 8 oz shredded cheddar cheese
• 18 slices bacon
• 1 tbsp onion powder
• 1 tbsp garlic powder

Instructions

Boil the lasagna noodles according to the product instructions. (I used one box of Creamette lasagna).

While the lasagna is boiling, preheat the oven to 350 f.

Spray a large casserole pan with nonstick spray. Place a thin layer of the diced tomatoes in the pan.

While the oven is preheating, cook the ground chicken. I had found a 1 lb package of Perdue Ground Chicken Patties on sale for $1.50. I used that, and simply broke it up with a spoon while cooking.

Once the chicken is cooked, put it into a large mixing bowl. Add in the ricotta cheese, onion powder, garlic powder, 6 oz of the shredded cheddar, and half of the can of diced tomatoes and stir well.

When the lasagna noodles are cooked, drain and rinse them.

Place one lasagna noodle into the pan.

Place one strip of bacon on top of the lasagna noodle.

Place a small amount of the chicken mixture on top of the bacon. It’s probably about 2 tbsp per noodle. Be sure to not go all the way to the edges, as you need a tiny bit of room to grab the noodle and roll it. You don’t want to use too much of the chicken filling or it will make the noodles hard to roll and everything will come out the sides.

Take one end of the lasagna noodle and roll it up. Make sure when it is rolled up that the seam is on the bottom.

Continue doing this one at a time until your noodles are all used or your pan is full. As you are rolling them try and leave yourself room to roll the next one. It’s much easier to roll them right in the pan then roll them somewhere else and move them.

Pour the tomato sauce over the rollups.

Sprinkle the remaining cheddar cheese across the noodles.

Bake for 20 minutes.

Remove from oven and serve. These pair very well with garlic bread.

What food do you think would be good rolled up in a lasagna noodle?

Now let’s see what you’re cooking up!

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