Okay, I’ll admit it. I made a few changes to the original recipe. But I’m still hesitant to but this recipe in the “PinterSuccess” pile. I think it needs more work before I’ll ever make it again.
It’s definitely worth testing out, though. It’s a good start to a lasagna idea. So let’s take a look at the ingredients and instructions so you can try this out yourself and make the recipe your own.
To start, you need cooked chicken. It’s going to be mixed in with all of the other ingredients, so you can cook it anyways you want. I choose to simply fry up some chicken breasts with a little olive oil.
You’ll also need some cooked lasagna noodles, so you’ll want to get the water boiling for that. Don’t worry about using a huge pot. The noddles will stick out at first.
Lasagna noodles are pretty sturdy, so as the bottom softens, they’ll sink down into the water so you can boil the whole noodle.
Also while that’s going on, make the mixture for the middle of the roll-ups. You’ll need to stir together milk, ricotta cheese, feta cheese, and pepper. I tasted it at this point and it was a little bland, so I threw in some roasted red pepper flakes as well.
Once the chicken is cooked, chop it up into pieces and add it to this mixture. Then, spread a few spoonfuls onto each cooked noodle. I’ll be honest – I regret not shredding it instead. The chunks made it a little lumpy and hard to spread on the lasagna noodles.
Dump 1/2 of a jar of sauce into the bottom of the pan. Any sauce will do; I used Classico with basil because it’s my favorite.
Then, roll up the noddles with the mixture and place them on the sauce.
This process was not fun. The blurry picture indicates that even the camera didn’t like it. The noodles were HOT, so unless you take time to let them cool, you’ll burn your fingers in the process. And it was super messy too. The entire time, I was thinking, “Why do these have to be little rolls? Why can’t I just do it in layers like regular lasagna?”
When you have eight of them in the pan, top with the rest of the sauce and sprinkle Parmesan cheese over it all.
Note how this picture looks NOTHING like the picture on the original recipe. Seriously, check it out if you haven’t already. There is clearly some kind of shredded cheese on top, even though that’s not in the ingredients. I’m guessing mozzarella. And there’s also nothing green (parsley?) in the ingredients list, but there is in the picture. The neat little rolls tell me that they barely used any filling (if they used any at all), and they definitely didn’t top with the rest of the sauce.
I realize the food is “styled” for pictures, but this is ridiculous. That’s one thing we will never do here at The PinterTest Kitchen – change the food so much for the pictures that you don’t get to see what it really looks like when you make it.
Bake the rolls for 30 minutes at 375 degrees.
It’s pretty easy to get a roll out for your plate, but like I said, don’t expect neat, pretty rolls like the iVillage picture. It looks pretty much like a regular square of lasagna.
I put a little sprig of fresh basil on top,because I can do food styling too, thank you very much.
So what went wrong with this recipe? Well, first, it definitely needed the red pepper flakes. It would have been way too bland without it. The creaminess inside was nice, but as you can see in the picture, the baked sauce was pretty dry. I would use two jars instead. Personally, I thought the roll-up thing was way too time consuming and with no real benefits. If I make it again, I’ll just do it regular lasagna style. I’ll also add more sauce and some mozzarella cheese so it isn’t so dry, and I’ll probably chop up some basil for inside as well. It needed that touch of freshness.
In other words, if I make this recipe again, I’m completely changing the recipe.
But here it is if you want to try it. It’s a good “base.” It just needs a lot of work.
- 1 pound chicken
- 8 lasagna noodles
- ¼ cup crumbled feta cheese
- ¼ cup milk
- 1 cup ricotta cheese
- 2 teaspoons red pepper flakes
- ¼ teaspoon pepper
- 2 jars tomato sauce
- Parmesan cheese
- ½ cup shredded mozzarella cheese
- Cook chicken and chop into small pieces or shred.
- Cook lasagna noodles until tender.
- Spread one jar of tomato sauce in the bottom of a 9x13 pan.
- Mix together feta cheese, milk, ricotta cheese, and peppers.
- Spread a few spoonfuls of the mixture onto each noodle. Roll the noodles jellyroll style and place in the pan.
- Dump the other jar of sauce over top and sprinkle with Parmesan cheese and mozzarella cheese.
- Bake at 375 degrees for 30 minutes.
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