Recipe:
Chicken:
2 Tbsp olive oil
1 1/2 lb ground chicken
1 tsp Italian seasoning
1 tsp Knorr Chicken Bouillon
1 tsp Cajun seasoning
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
salt and pepper to taste
Cajun sauce:
2 Tbsp butter
1 cup heavy whipping cream5 garlic cloves, chopped1/2 cup chicken broth 1 1/2 tsp Cajun seasoning1/2 tsp smoked paprika1/2 tsp dried oregano1/4 cup grated Parmesan cheese
2 Tbsp parsley, chopped
1 Tbsp lemon juice
Ricotta mixture:
1 1/2 cups ricotta cheese
1/4 cup Parmesan cheese
1/2 tsp Italian seasoning
-Preheat oven to 375°F.
-In a large pan over medium high heat, add olive oil and ground chicken. Break chicken apart and once it almost all cooked season with salt and pepper, add the onion and bell peppers. Cook for an additional 3-4 minutes. Add all remaining seasonings and mix until well combined for about 2-3 minutes. Remove from pan and set aside.
-Using the same pan for the sauce, reduce heat to medium low and add butter. Once melted, add garlic and sauté until fragrant, about 30 seconds to 1 minute. Add chicken broth and reduced for 2 minutes. Stir in Cajun seasoning, paprika, and oregano. Cook, stirring, until fragrant, about 30 seconds. Add cream and bring to a gentle simmer. Let simmer for about 2 minutes or until slightly thickened. Whisk in Parmesan cheese and parsley. Season with salt and pepper to taste and add lemon juice. Add the chicken back to the pan and cover in sauce.
-Create the ricotta mixture by combining all ingredients in a bowl.
-In a baking dish add a thin layer of sauce. Create your lasagna rolls by adding a layer of ricotta mixture, chicken, and mozzarella cheese to your noodles. Gently roll and place inside the baking dish. Once the dish is full, top rolls with remaining sauce and mozzarella cheese.
-Bake covered with foil for 20-25 minutes. Remove foil and broil for 3-5 minutes. Top with parsley and enjoy!
