| 2013.04.15 |
I've been toting this recipe around with me for over 20 years. Every time I make it,
I end up eating it until it's all gone. I originally cut this recipe from the back of a Ronzoni lasagne
noodle box. The recipe (and the old ripped baggie which contained it and all my other recipes) had been
lost for the past two years — I'm so happy to have it back!
| 1 | box | lasagne noodles (16 oz.) |
| 1 | lb | boneless chicken breast, cut into bite-sized pieces |
| 2 | tbsp | oil |
| 1 | | medium green pepper, chopped |
| 1/4 | C | onion, chopped |
| 2 | tsp | chili powder |
| 2 | C | (16 oz.) ricotta cheese |
| 1 | C | Monterey Jack cheese, shredded (4 oz.) |
| 1 | | egg |
| 2 | C | (16 oz.) prepared salsa |
| 1 | C | cheddar cheese, shredded (4 oz.) |
| -- | -- | Optional: sour cream, chopped tomato, minced garlic.
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- Cook lasagne according to box directions; drain.
- Separate lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together and cool. (See images 1 & 2).
- Cut that chicken breast into small pieces if you haven't already (see image 3).
- Lightly brown the chicken in hot oil (image 4). I did this by browning a little bit at a time, and I used a cover to try
to minimize the splatter (see image 5).
- Add pepper and onion; cook until tender.
- Remove from heat.
- Stir in chili powder, ricotta cheese, Monterey Jack cheese, and egg.
- Spoon about 1/3 C. mixture onto each piece of lasagne (image 6); roll up in jelly-roll fashion. Place rolls, seam-side down,
in a single layer in a greased 9x13 baking dish (image 7).
- Add salsa over the rolls.
- Cover and bake at 350°F for 25 minutes.
- Uncover and sprinkle with cheddar cheese; bake 5 more minutes or until cheese melts (see image 8).
- Serve with sour cream, olives, chopped tomato.
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Image 1
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Image 2
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Image 3
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Image 4
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Image 5
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Image 6
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Image 7
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Image 8
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