Monday, May 16, 2005

Ricotta, Chicken and Basil Lasagna Rolls

Ricotta, Chicken and Basil Lasagna Rolls

12 dry lasagna noodles
2 cups ricotta cheese
2 cups chopped cooked chicken
2 ounces (about 1/2 cup) fresh grated Asiago cheese
1/4 cup milk
2 tablespoons chopped fresh basil
1/2 teaspoon granulated garlic
1/4 teaspoon crushed red pepper
salt and fresh ground black pepper
2 1/4 cups marinara sauce, divided
3 ounces (about 3/4 cup) shredded Mozzarella cheese

Preheat oven to 375 degrees.

In a large pot of boiling salted water, add pasta and cook according to package directions - drain.

In medium bowl, stir together ricotta, chicken, Asiago, milk, basil, garlic and crushed red pepper - season with salt and fresh ground black pepper.

In a 9" x 13" baking dish coated with nonstick spray, add 1 cup marinara sauce and spread to cover.

Place roughly 1/3 cup ricotta mixture on each noodle and spread, leaving the end of one side clean. Roll the noodles up, starting at the filled side and place them, seam side down, into the baking dish. Spoon remaining sauce over the rolls. Cover pan and place into the oven - bake until hot, about 30 minutes. Uncover and scatter the mozzarella cheese on top - place back into the oven and continue to bake until the cheese has melted, about 5 to 10 minutes. Remove from the oven and let cool slightly before serving.

Makes about 6 servings.

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