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Add a photoServings: 12
Ingredients
- 1 (16 ounce) pkg. lasagne
- 1 pound boned chicken breasts, cut into pcs
- 2 T oil
- 1 med. green pepper, minced
- 1/4 c. minced onion
- 2 teaspoon chili pwdr
- 1 (15 ounce) Ricotta cheese
- 1 c. (4 ounce) shredded Monterey Jack cheese
- 1 egg
- 1 (16 ounce) jar salsa
- 1 c. (4 ounce) shredded Cheddar cheese
- Lowfat sour cream
- Sliced olives
- Minced tomato
Directions
- Add in lasagne, one strip at a time, to a large pot filled with sufficient rapidly boiling water for lasagne to move freely (salt water if you like). Cook uncovered, stir occasionally 8 to 10 min. Drain, rinse with cold water, drain and lay flat in single layer till ready to use.Lightly brown chicken in hot oil. Add in peppers and onion; cook till tender. Remove from heat. Stir chili pwdr, cheese and egg. Spoon 1/3 cup mix on one end of each noodle and roll up. Place in greased 13 x 9 inch baking dish. Pour salsa over roll-ups. Cover and bake at 350 degrees for 25 min. Uncover and sprinkle with Cheddar cheese and bake 5 min longer till cheese melts. Serve with lowfat sour cream, olives and tomato. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 12 servings | |
| Calories 362 | |
| Calories from Fat 138 | 38% |
| Total Fat 15.49g | 19% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.06g | |
| Cholesterol 68mg | 23% |
| Sodium 341mg | 14% |
| Potassium 369mg | 11% |
| Total Carbs 33.87g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.89g | 1% |
| Protein 21.2g | 34% |
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