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Skillet Chicken Lasagna Rolls


  • 1 1/2 cups cooked and diced chicken
  • 1/2 cup frozen corn
  • 1/4 cup shredded carrots
  • 2 cloves minced garlic
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 1 egg
  • 1/2 cup Parmesan cheese, divided
  • 1/3 cup fresh basil,cut into thin strips, divided
  • 6 cooked lasagna noodles
  • 2 cups pasta sauce


  1. In a bowl, combine the chicken, corn, shredded carrot, garlic, ricotta cheese, and egg.
  2. Then mix in 1/4 cup of the parmesan cheese and 2 Tbsp of the basil.
  3. Spread the mixture over the top of the noodles leaving about 2 inches uncover at one end. Roll up the noodles tightly toward the uncovered end.
  4. Pour 1 cup of the pasta sauce into a skillet and place rolls ups in the sauce. Spoon the remaining 1 cup of sauce over the roll ups.
  5. Cover and bring to a boil. Once boiling, reduce to a simmer and simmer for 20 minutes.
  6. Sprinkle with remaining Parmesan and basil to serve. Seres 6.
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