Lasagna Rollatini with Chicken
If you’ve watched TV lately, you’ve probably witnessed the newest Olive Garden commercial which showcases their Lasagna Rollatini with Chicken dish. The second hubby and I saw this, we absolutely had to make it. Mine may not look as pretty as theirs, but its safe for my children to eat (i.e. additive/preservative/artificial-free), homemade and total yum. I made enough for a football team, too, which is good, ‘cuz that means leftovers 🙂
Lasagna Rollatini with Chicken
This Olive Garden knock off will knock your socks off, too!
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Servings: 8
Ingredients
- 2 packages boneless skinless chicken breasts butterflied
- 2-3 cloves garlic freshly pressed
- olive oil
- 2 jars Alfredo sauce
- 1-1.5 boxes lasagna noodles
- 2 boxes ricotta cheese
- 1/3 cup frozen shredded spinach thawed and minced finely
- parmesan cheese shredded
- mozzarella cheese shredded
- sliced provolone cheese
- 2 eggs
- 3/4 cup flour
- 1 tbsp oregano*
- 1/2 tsp rosemary
- 1 tsp thyme
- 1/4 tsp sage
- 1 tbsp garlic salt*
- 1 tbsp onion powder*
- * will need more to season chicken
Instructions
- Preheat oven to 350 degrees.
- Put pot of boiling water, salted, with tsp olive oil on to boil.
- Once boiling, place lasagna noodles in pot.
- Prep two 13X9 baking dishes, along with 2 circular pie dishes with a slight amount of olive oil, rubbed and spread lightly with a napkin.
- Smooth some of the Alfredo sauce to the bottom of each pan sparingly.
- Combine ricotta cheese, spinach, parmesan & mozzarella cheeses and seasonings. Blend well.
- Drain noodles once cooked.
- Cut each noodle in half, and place 1 tsp of ricotta cheese mixture on end and roll, placing into the baking pans seam side down.
- Divide remaining Alfredo sauce into fourths, and use 1/4 of it each in each pan (2 baking pans and 2 pie pans).
- Sprinkle with 1/4 of the remaining parmesan and mozzarella and wrap with tin foil.
- Bake until sauce is bubbly.
- Put tbsp or two of olive oil into a grilling pan, along with some garlic for the chicken.
- Heat up on medium to high heat until sizzling.
- Whisk the eggs, season the flour with the starred seasonings and egg and flour the chicken breasts.
- Once chicken is cooked, remove from heat, cut in slices, return to pan briefly with any remaining egg to ensure cooked throughout, and place in pie pans once egg is cooked.
- Lay sliced provolone on top of chicken, coating most of it, and sprinkle with remaining cheeses and cover, placing it in oven.
- Once bubbling, remove cover from lasagna.
- Let the cheese get slightly browned on the top rack while the chicken cooks further.
- Take it all out once browned.
- Keep an eye on this as it might brown quickly, you don't want crispy noodles or burnt cheese.
- Serve 4 or 5 rolls in the shape of a sun, with vegetable of choice in center.
- Layer chicken slices alternating lasagna rolls, and drizzle with Alfredo sauce and sprinkle with a little parmesan.
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Yeah… who needs Olive Garden? Except maybe for inspiration? 🙂
