I pinned this recipe about a month ago but then when I went to make it last night, iVillage was down. So I pretty much winged it. They were good and really very easy to make. I’m looking forward to leftovers for lunch (I love leftovers). I planned to serve it with salad, but my veggies were bad. Guess I need to go grocery shopping.
Source: Adapted from iVillage
1.5 lb chicken, boiled & shredded (I seasoned mine with garlic salt, onion powder, salt & pepper)
1 cup Ricotta cheese
1/4 cup crumbled feta cheese
1/8 cup Italian cheese blend (mine was Parmesan, Romano & Assiago, I think)
1/2 cup milk
salt & freshly ground black pepper
8 lasagna noodles
1 jar of pasta sauce (I used garlic & onion)
Shredded Italian cheese blend for the top
Season chicken & put in a pot of water to boil. I used tenders & cooked for about 8 mins after the water came to a boil. To make sure it’s done, cut a piece in half to make sure there’s no pink left.
Bring a pot of salted water to boil for your lasagna noodles.
Preheat oven to 375 degrees.
While the noodles are cooking, use two forks to shred the chicken. Careful, it’s hot! Or, better yet, use my favorite chicken shredding trick.
In a large bowl, mix the chicken with the three cheeses, milk, salt and pepper.
In a 9×13 baking dish, spread half of the jar of pasta sauce.
After the noodles are done, spread some chicken mixture on each noodle and roll up, jelly-roll style (be careful again, they’re hot!) and place seam side down in the baking dish.
Top with the rest of the pasta sauce & sprinkle with cheese (if you want).
Cover and cook approximately 30 minutes.