Sometimes I put a lot of thought into the recipes I feature on this website, going to the trouble of researching the current trends to analyzing the most popular google searches for the season. The whole ordeal involves a lot of spreadsheets, sticky notes, and math – you know, all of those necessary evils of the productive adult world.
But the rest of the time?
What I make depends on what food I find on mega discount at my local grocery store.
For instance, my favorite place to grocery shop typically has a few fold out tables near the back where they place hot clearance items or (here’s the really good part) any food they need to move out of the store quickly.
And the food isn’t expired or damaged or anything bad – it’s just that for one reason or another, they just need it gone ASAP and they’re willing to sell it practically at cost in order to do it.
So you can imagine my excitement when I rounded the corner and saw not only were the discount tables fully stocked, but they were absolutely overflowing with Delallo products.
Delallo is one of the brands I look out for when I’m searching for Italian food, from gnocchi, pizza sauce, lady fingers – you name it. They cover all the bases of the best comfort foods and I was simply beside myself when I saw that all their products were marked down nearly 75% off. I have no idea how I got so lucky. I ended up buying about four of each of my favorites.
And in that awesome food haul?
A couple jars of sun dried tomatoes.
It wound up being the perfect inspiration for this dish – so much so that I had enough foresight to buy all the other ingredients to make these lasagna roll-ups before I left the store that day. And you guys, that almost never happens for me. Typically I have to make multiple trips to the grocery store between all the spreadsheets and math before I have everything I need to start cooking.
I should probably use more sticky notes.
The sun dried tomatoes weren’t the only thing that brought this recipe to life, though. It certainly helped that I had been craving stuffed pasta shells for the past few weeks, and anything with a lasagna theme would (finally) help me get my ricotta fix. I also debated going the more traditional route of using ground beef for this dish, but I just couldn’t seem to shake the fact that sun dried tomatoes should be paired with chicken.
Sun dried tomatoes just need chicken, ya know?
Overall, this dish was just as good as I imagined (and just as comfort-educing as all the other meals I make with Delallo products). It’s about as close to making lasagna as you can get without actually making lasagna… which I’ve still yet to do. But between these roll-ups and the lasagna soup I’m beginning to run out of shortcuts.
Soon I’ll have to bite the bullet and make the real deal.
But until that day lasagna-making day comes, these roll-ups will do just fine for an easy weeknight meal.
Chicken and Sun Dried Tomato Lasagna Roll-Ups
Take the delicious combo of chicken and sun dried tomatoes and wrap them up in a lasagna roll-up. Two great classics make a bold new flavor!
rate this recipe
- 9 lasagna noodles
- 1 lb chicken cooked and shredded
- 2 cup ricotta cheese
- 10 oz spinach frozen, rinced and drained
- 1/4 cup parmesan cheese
- 1 large egg
- 1 tbsp basil fresh and chopped, plus more for garnish (optional)
- 1 tsp garlic minced
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1/4 tsp red pepper flakes
- 1/2 cup sun dried tomatoes chopped
- 2 cups mozzarella cheese
- 2 cup marinara sauce such as this recipe
|Change servings? roll-ups||Change the Units?|
- Cook lasagna noodles per package instructions. Lay cooked lasagna noodles flat on some parchment paper to dry. Set aside.
- While noodles cook mix ricotta cheese, spinach, parmesan cheese, egg, basil, garlic, salt, pepper, and red pepper flakes in a large bowl until combined.
- Preheat oven to 425 degrees F.
- In a 10x11 inch baking dish (or similar size), smooth out 1 cup of marinara sauce in the bottom of the dish. Set aside.
- To prepare the lasagna roll-ups: Spread a thick layer of ricotta cheese mix (about 1/4 to 1/3 cup) on top of each lasagna noodle, keeping it about 1/2 inch away from the edges. Add 1-3 tbsp shredded chicken evenly across the ricotta cheese mix. Sprinkle 2-3 tsp sun dried tomatoes and 1-2 tbsp of mozzarella cheese on top of chicken. Tightly roll up lasagna noodles from one end to the other. Place the lasagna roll in the baking dish, seam side down. Repeat this step until all lasagna rolls are in the baking dish.
- Pour remaining 1 cup of marinara sauce on top of the lasagna roll-ups. Sprinkle the rest of the mozzarella cheese on top.
- Cover dish in aluminum foil and cook for 20 minutes. Remove foil and cook for another 5 to 10 minutes or until cheese has melted.
- Serve immediately with more chopped fresh basil on top for garnish (optional).