Chicken & Ricotta Lasagna Rolls

Clock Icon 50 minutes |
Servings: 4-6 |
Prep: 20 minutes + 10 minutes stand time |
Cook: 20 minutes

Ingredients

  • 1 cup (250 mL) thinly sliced green chard leaves
  • 1 container (454 g) Ricotta cheese
  • 1 Tbsp (15 mL) fresh thyme leaves (or 1 tsp/5 mL dried)
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 1 1/2 tsp (7 mL) sea salt
  • 1 tsp (5 mL) freshly ground pepper
  • 1 1/2 cup (375 mL) grated Parmesan cheese, divided
  • 1 lb (450 g) ground chicken
  • 10 fresh lasagna noodles (approx. 4' x 13')
  • 1 1/2 cup (375 mL) whipping cream

Method

  1. Preheat over to 425F
  2. Spray a 9 x 13 inch casserole with non-stick spray
  3. In a large bowl combine chard, Ricotta, thyme, garlic, zest, salt, pepper and 1/2 cup Parmesan.
  4. Add chicken and stir until well mixed.
  5. Cut noodles in half widthwise. Spread 2-3 heaping tablespoons of the cheese mixture across the short end of a lasagna noodle. Roll noodle tightly around filling. Place roll, seam side down, in a casserole dish. Repeat until all the filling has been used.
  6. Top rolls with remaining Parmesan.
  7. Pour cream over rolls, making sure the cream gets around, and on top of, each roll.
  8. Bake uncovered for 18-20 minutes, or until golden brown and cream has reduced by half.
  9. Remove from the oven and let stand for 10 minutes before serving.
  10. Serve with a sprinkling of fresh thyme and extra Parmesan cheese.

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