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Gluten Free Chicken Lasagna Rolls
Prep time
Cook time
Total time
Gluten Free Chicken Lasagna Rolls
Author: Jeanette Withington
Recipe type: Main
Serves: 6
Ingredients
- 12 De Boles Rice Lasagna Noodles - gluten free or Tinyada Pasta Joy Lasagne - gluten free
- 4 cups cooked chicken, shredded
- 2 (8 oz.) packages shredded mozzarella cheese
- 1 (6 oz.) package shredded parmesan cheese
- 1 (15 oz.) Ricotta cheese
- 2 eggs beaten
- 1 can (28 oz.) Hunts Tomato sauce - gluten free
- 1 can (16 oz.) Hunts Diced Tomato Basil, Garlic, Oregano - gluten free
- 1 can (6 oz.) Hunts Tomato paste - gluten free
- 1 handful fresh basil, chopped
- 1 small onion, chopped
- olive oil
- 3 garlic cloves, chopped
- salt and pepper
Instructions
- Cook the lasagna noodles according to package directions.
- Preheat oven to 375 degrees F.
- Heat a large deep sauce pan on medium high heat. Add a splash of olive oil then add the garlic and onions. Saute until soft and season with salt and pepper. Add the tomato sauces and stir. Add the basil and season with salt and pepper. Reduce heat to low and simmer for 10 minutes.
- In a large bowl, combine the chicken, 1 package mozzarella cheese, parmesan cheese, and eggs. Spoon a good amount of the sauce about 1 cup at the bottom of 13x9 inches baking pan.
- Spoon the chicken mixture over noodles then top with bits of ricotta cheese about 1 spoon per noodle. Roll it up and arrange them seam down on the baking pan. Continue rolling all 12 noodles. Spoon the remaining sauce over the noodles. Top with mozzarella cheese. Bake for 30 minutes until bubbly. Serve
