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Lasagna of any kind is a winner so this was a good change up from the traditional sort. I’d like to say healthier with the chicken but when you combine feta, ricotta and Parmesan cheeses, you can nix the healthy aspect. However, that combination is very yummy! Everything in moderation, right?! The prep for this dish is a bit time-consuming but the results are great.
Ingredients:
8 lasagna noodles, cooked and drained
3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/4 cup crumbled feta cheese
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
2 – 3 cups spaghetti sauce
pepper to taste
pepper to taste
Directions:
In medium bowl, combine chicken, cheeses, milk, and pepper.
Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion.
In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.
Arrange lasagna rolls, seam-side down in sauce in baking dish.
Top with remaining spaghetti sauce.
Cover with foil.
Bake at 375 degrees for 30 minutes or until hot.
Serve, if desired, with additional Parmesan cheese.
Good Lord. Those look so delicious. I swear that putting pictures on your blog is the perfect idea because it whets the appetite immediately. I can’t wait to try this one too. Have you made it with other meat besides chicken?
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