A Classic Cheesy Dish With a Twist That Will Make Your Jaw Drop
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chicken Lasagna, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lasagna, Lasagna Roll-ups, Libby, McCormick spices, Morton salt, mozzarella, Pam Cooking Spray, pasta sauce, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This ain’t your grandma’s recipe! Normally, this dish is laid out flat, but these roll-ups are easier to manage, and seem tastier, somehow. Lasagna will never look the same, after you prep these roll-ups! Creamy and cheese, they make for the perfect portioning to a pleasant plate. This recipe also has a spicy little kick, to drum up even more yum!
Let’s hear it from our friends over at Kraft Recipes:
I loved this recipe. I have never made an actual lasagna and instead of going through all that work I tried this instead. I boiled 3 chicken breasts in water and seasoning for 20 minutes (and until no longer pink)then shredded it up and mixed it with the other ingredients. It came out with so much flavor and the spicy level is perfect. Not too hot and not too mild. My Italian husband who is a fanatic for pasta absolutely loved it as well. This will now be a regular for us.
Recipe and photo courtesy of Kraft Recipes