Serves 12
14 Sheets of Lasagna Noodles
2 Lbs Boneless Skinless Chicken Thighs (I used frozen)
1 Tsp Sale Italiano Seasoned Salt
2 Tbsp Johnny Pizza
Canola Oil Spray
1/4 Cup Butter (or lower fat option)
1/4 Cup Flour
1 1/2 Cups 1% Milk
3/4 Cups Grated Parmesan
3/4 Cup Shredded Parmesan
1 Cup Italian Cheese Mix
4 oz 1/3 Fat Cream Cheese
2 - 8 oz Mozzarella Fresca
15 oz Ricotta - Part Skim
1 egg
1 Bunch Fresh Basil Chiffonade (stack leaves and roll tightly and then slice across into thin ribbons) or Dry to Taste
1/3 Cup Bacon Crumbles + a Sprinkle on Top
Preparation
Preheat oven to 350 degrees.
Place fresh or frozen chicken thighs on a cookie sheet. Spray with cooking spray and season both sides with 1 tsp Sale Italiano Salt and 1 1/4 Tbsp Johnny Pizza seasoning. Pop in oven and cook approximately 30 min until it reaches 165 degrees on meat thermometer. Cool and chop into small cubes.
While the chicken is baking, start a large pot of salted water on high for the lasagna noodles, boil noodles according to your box directions; drain, rinse with cold water and set aside. Also, let's make the cheese sauce. We will begin by making a simple béchamel sauce; in a large sauté pan melt the butter, then add the flour while stirring to create a roux. Slowly add milk to create a thick sauce. Now add the grated parmesan, shredded parmesan, cream cheese and 1/2 cup Italian mix cheese as well as 1/2 tbsp Johnny Pizza. Stir until combined and turn burner to low. (I did not add additional salt because the cheese adds plenty, but now is the time if you wish to add more).
Next, start assembling the rollups. Lay the lasagna noodles on a cutting board (or counter) side by side (6 at a time) to create an assembly line. Be sure you mix the ricotta with one egg and a pinch of dried basil.
For each rollup use a teaspoon and spread 1 spoonful ricotta down the length of the noodle. Next, spread 1 tsp of crumbled bacon, some of the chicken, fresh mozzarella and basil chiffonade. Roll up noodles from one end to the other.
Spread a little of the sauce in a 9x12 baking dish to coat bottom. Place the lasagna rolls in 4 rows of 3 (we cooked 14 noodles in case one or two rip). Pour the remaining sauce evenly over the top and sprinkle with 1/2 cup Italian mix cheese, a little more bacon crumbles and remaining 1/4 tbsp of Johnny Pizza seasoning. Bake for 20-25 minutes. Remove from oven and let it rest for 5 minutes. Plate and shred some fresh parmesan on top. Enjoy!