This post is sponsored by Barilla and Galbani. All thoughts and opinions are 100% our own.
These Mini Chicken Parmesan Lasagne Rolls are a delicious bite-sized appetizer and make a great easy appetizer recipe for the holidays.
We’ve been talking a lot about desserts lately, cakes, cookies, and pies are a big part of the holiday season, but if I had to choose between desserts and appetizers I’d choose appetizers every time. Especially if they’re bite-sized. I love little appetizers filled with amazing flavors and I’m really excited about sharing these Mini Chicken Parmesan Lasagne Rolls with my friends and family over the holidays.
Lasagne and Chicken Parmesan are two Italian dishes that are total comfort food and I’ve combined them into one flavor-packed bite that is going to have you going back for seconds. These Mini Chicken Parmesan Lasagne Rolls are easy to make and they look great on a platter so you can totally impress your guests at your holiday parties.
Now, the foundation for any lasagne is pasta, sauce, and cheese. So to make a great lasagne you need to use great ingredients. You can find everything you need for these Mini Chicken Parmesan Lasagne Rolls at Walmart starting in the pasta aisle with the Barilla Wavy Lasagne and the Barilla Marinara Sauce. Barilla pasta and Barilla sauce is a staple in my house. I’ve already shared my Chicken Parmesan Bake and One Pot Summer Vegetable Pasta with you. I LOVE Barilla pasta in every form from Ziti to Lasagne, and while Barilla makes a great Traditional Red Sauce the Barilla Marinara is my favorite.
You can find the cheese for these lasagne rolls in the refrigerated section. You’ll need Galbani Mozzarella Cheese and Galbani Ricotta Cheese. Galbani is the #1 Cheese Brand in Italy and the #1 Ricotta and #1 Chunk Mozzarella Brand in USA and for good reason! The ricotta has a smooth, creamy, rich texture and the mozzarella is fresh, and light. The Galbani Mozzarella comes in two varieties, one is labeled “great for slicing” and the other “great for shredding” both are delicious and they melt beautifully on your mini lasagne rolls. Before you head to the checkout make a quick stop in the frozen food aisle and pick up your favorite breaded chicken and you’ve got everything you need!
Putting everything together is simple. You boil the pasta and bake your chicken. Once both are ready you lay your lasagne out on a cutting board and cut each one in half. Then you spread the ricotta on the pasta leaving about 1/2 an inch at the end. Place a piece of chicken at the other end of the pasta. The chicken should be a strip as wide as the pasta and about an inch thick so if you need to trim up your chicken strips before placing them on the pasta you can do that. Then roll the pasta towards the end with the 1/2 inch of exposed pasta. Once the pasta is rolled cut it in half so that you have two Mini Chicken Parmesan Lasagne Rolls. Place all of your mini lasagne rolls on a lined baking sheet and top each with about a teaspoon of Barilla Marinara Sauce and a teaspoon of shredded Galbani Mozzarella Cheese. Place them in the oven and bake at 350 degrees F for 8-10 minutes or until cheese is melted and the lasagne rolls are warmed through.
If you’re serving these Mini Chicken Parmesan Lasagne Rolls as a bite-sized party appetizer you may want to make them the day before. Follow all of the steps stopping right after you roll them and before you add any sauce. Then place them in an airtight container and store them in the refrigerator. You’ll need to warm them slightly longer in the oven the next day so you may want to add just a bit more Barilla Marinara sauce and Galabani Mozzarella cheese so they don’t dry out as they are heated through.
These Mini Chicken Parmesan Lasagna Rolls are a delicious bite-sized appetizer and make a great easy appetizer recipe for the holidays.
- 2 c Galbani Ricotta
- 10 Barilla Wavy Lasagne
- 8 oz Galbani Mozzarella , shredded
- 1/3 c Barilla Marinara Sauce
- 20 Chicken Strips
Bake Chicken Strips according to package instruction.
Bring water to a boil and cook lasagne according to package instructions.
Once pasta is ready drain water and lay pasta out on a piece of parchment paper to cool.
Cut each piece of pasta in half widthwise.
Spread the ricotta cheese on each pasta half leaving about a half inch uncovered at one end.
Lay a chicken strip that is the width of the pasta and about 1 inch thick (trim chicken if necessary) across the end of the pasta with the ricotta on it. Beginning at that end roll the pasta up.
Cut the lasagna roll in half creating two mini lasagna rolls each with one wavy end.
Place the rolls on a baking sheet and top each with about 1 teaspoon on sauce and 1 teaspoon of shredded mozzarella.
Bake at 350°F for 8-10 min or until cheese is melted.
If you are making these ahead of time you will stop before adding the sauce and cheese. Place in an airtight container and store in the refrigerator overnight. When you are ready to use them place them on the baking sheet and cover with sauce and cheese. You will need to cook these slightly longer to heat them through so you may want to add a little extra sauce and cheese to each to keep them from drying out. Bake for at least 10 minutes and add additional time as needed.
If you’re doing the cooking for holiday parties and dinners this year, or you’re looking for an easy weeknight dinner, make sure you stop into your local Walmart and pick up the Barilla pastas, sauces and Galbani cheeses you need to make an amazing meal!