Chicken & Bacon Lasagna Roll Ups Recipe

INGREDIENTS:

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 boneless chicken breasts, cooked and shredded
• 2 cups of Parmesan Cream Sauce (link within the post)
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated Parmesan (to sprinkle on top)

FILLING:

• 1 cup ricotta cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated Parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper, to taste

INSTRUCTIONS:

Add 8 pieces of lasagna pasta to a large pot of boiling water.
Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
Shred chicken breasts. Set aside.
Cut and fry bacon.
Add diced onions and crushed garlic 3 minutes prior to baking being finished.
Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.
Divide and spread the filling onto the cooked pasta evenly.
Add the shredded chicken onto each pasta.
Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
Sprinkle some Parmesan on top of the bacon and chicken.
Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
Cover the roll ups with the rest of the cream sauce.
Top with pieces of bacon.
Sprinkle mozzarella and Parmesan on top.
Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
Let it rest after taken out of oven for 5 to 10 minutes.

Source :tenacitysolution
 

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SKINNY SPINACH LASAGNA RECIPE

INGREDIENTS:

• 2 tablespoons butter
• 1 tablespoon minced garlic
• 2 teaspoons minced fresh thyme
• 6 ounces fresh spinach
• 2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)
• 1 egg
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• a squeeze of lemon juice (optional, to taste)
• 12 no-boil lasagna noodles
• 1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe's tomato basil)
• 2 cups shredded mozzarella cheese

INSTRUCTIONS:

1. Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
2. In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
3. Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.
4. Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

Source : pinchofyum

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