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Chicken Lasagna Roll-Ups with Roasted Tomatoes in Garlic Butter

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Ingredients

 

  • 8 tablespoons of Challenge Butter, divided

  • 4 garlic cloves, minced and divided

  • 5 tablespoons of  all-purpose flour

  • 3 ½  cups of  milk

  • 4 ounces of Challenge Cream Cheese, softened

  • 3/4 cup of  shredded Parmesan cheese

  • 2 teaspoon of fresh lemon juice and 1 teaspoon of zest

  • 6 tablespoons of fresh basil, divided

  • Salt and pepper to taste

  • 4 cups of precooked chicken, shredded or diced

  • 2 cups of shredded mozzarella cheese

  • 12 lasagna noodles, cooked according to package directions

  • 2  cups of small cherry or grape tomatoes, cut in half

 

Directions

  1. Preheat oven to 350 degrees. Prepare a baking dish by spraying with a cooking spray.

  2. To create the sauce, in a large skillet over medium heat, melt 4 tablespoons of butter. Add 2 minced garlic cloves, and cook until fragrant, about 1 minute. Whisk in flour and cook 1 minute more. Pour in milk, whisking constantly, and bring mixture to a simmer. Stir in cream cheese and Parmesan cheese and simmer until sauce thickens, 2 to 3 minutes. Add lemon juice, zest, and 3 tablespoons of fresh basil. Season with salt and pepper, slightly cool sauce.

  3. Spoon a thin layer of sauce onto the bottom of a glass baking dish. Spread a thin layer of sauce, onto each cooked noodle and top with chicken. Sprinkle with mozzarella cheese, and then roll up noodle. Place roll-ups in a baking dish, seam-side down, and spoon over remaining sauce. Cover with foil.

  4. Place the remaining 4 tablespoons of butter, the remaining 2 cloves of garlic, and the tomatoes on a baking sheet. Season lightly with salt and pepper. Place in the oven for about two minutes to melt butter. Once melted, toss tomatoes in butter.

  5. Place the tomatoes back into the oven, along with the Lasagna Roll-Ups. Bake until chicken is warmed through, and tomatoes are roasted about 20 minutes.

  6. Remove both pans from the oven. Immediately toss the tomatoes with the remaining 3 tablespoons cup of basil.  Let lasagna Roll-ups rest for at 5 minutes before serving.

  7. To serve, place a Roll-Up on a serving plate, top with Roasted Tomatoes in Garlic Butter.

 

Serves 6

 

Chef Tips

 

  • For extra nutrition and flavor, try adding 1 cup of cooked spinach or mushrooms to the sauce!

 

  • Short on time? Although the homemade sauce is the best, try adding lemon juice, zest, and basil to store bought Alfredo sauce for an extra fast weeknight meal!

 

  • This is a great dish to make ahead and freeze. Place Roll-Ups in a freezer-safe container and freeze for up to two months.

 

  • Make the sauce your own! Try adding a variety of your favorite herbs to the sauce such as oregano or fresh rosemary.

 

  • Make double the amount of Roasted Tomatoes in Garlic Butter to add to your favorite vegetables the next day. These tomatoes are also great tossed with fettuccine and extra garlic butter for a great side dish.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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