Cheddar Broccoli Chicken Lasagna Rolls
These Cheddar Broccoli Chicken Lasagna Rolls are filled with a cheesy meat and veggie filling and then covered in more cheese. This comfort food dinner is delicious and so easy to put together.
These Cheddar Broccoli Chicken Lasagna Rolls are filled with a cheesy meat and veggie filling and then covered in more cheese. This comfort food dinner is delicious and so easy to put together.
- Carbohydrate 36.2520637578249 g
- Cholesterol 97.8783333511406 mg
- Fat 8.73902219292137 g
- Fiber 0.465476507918031 g
- Protein 28.0111455744608 g
- Saturated Fat 4.11860678572035 g
- Serving Size 1 1 serving (202g)
- Sodium 148.057683292018 mg
- Sugar 35.7865872499068 g
- Trans Fat 1.10294720113093 g
- Calories 340 calories
Step-by-step
- Preheat the oven to 375 degrees.
- Cook the noodles according to the package directions. Add the broccoli to the boiling water for the last 2 minutes of cooking.
- Use a slotted spoon to remove the broccoli and place in a bowl. Drain the water and rinse the noodles. Lay them out on paper towels. You could also put them back in the pan and drizzle olive oil on them, so they do not stick together.
- Whisk together the cheddar sauce and milk. Spread 1 cup in the bottom of a greased 9x13 pan.
- Mix together the ricotta cheese, garlic, chicken, broccoli, and 1 cup shredded cheese. Season to taste with salt and pepper.
- Lay out the cooked lasagna noodles and spoon the mixture evenly on top of the noodles. Gently roll up and place in the prepared pan.
- Pour the remaining sauce over the top of the rolls. Sprinkle with the remaining shredded cheese. Bake for 15-20 minutes. Remove and serve immediately. Top with parsley, if desired.
Package directions rarely account for the starch release of broad pasta sheets once they hit boiling water, meaning standard colanders often trap noodles in a sticky mat. Rinsing cooked lasagna sheets under cool tap water halts internal carryover cooking, but coating them individually with olive oil prevents interlocking far better than stacking them on paper towels. Pairing this rich, dairy-forward casserole requires acidity and structure to cut through the heavy cheddar sauce and dense ricotta filling. Crisp, bitter greens dressed in a sharp shallot and red wine vinaigrette provide the necessary contrast, acting as a palate cleanser between bites of poultry and melted cheese. Alternatively, roasted asparagus tossed with lemon zest offers a clean, vegetal counterweight that complements the broccoli baked inside the rolls.
Kitchen Equipment and Assembly Strategy
Standard 9x13-inch baking dishes accommodate all twelve rolled noodles comfortably in a single layer without crowding the edges. Lacking a rimmed ceramic pan, a heavy-gauge metal roasting pan functions adequately, though metal conducts heat faster and may require reducing the oven temperature by 25 degrees to prevent scorching the bottom layer of cheddar sauce.
- Drain broccoli quickly using a slotted spoon during the final two minutes of pasta boiling to preserve vibrant green color and crisp texture.
- Whisk commercial cheddar sauce with half a cup of milk to thin the viscosity, ensuring the liquid flows uniformly over the rolled pasta instead of clumping.
- Bake uncovered at 375 degrees Fahrenheit for 15 to 20 minutes until the top cheese layer bubbles and shows light golden brown spots.
