These Mini Chicken Parmesan Lasagna Rolls are a delicious bite-sized appetizer and make a great easy appetizer recipe for the holidays.
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Kat Jeter & Melinda Caldwell
10Barilla Wavy Lasagne
8ozGalbani Mozzarella, shredded
1/3cBarilla Marinara Sauce
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.