I have always thought lasagna was a messy dish to eat. It just seems to slide into various directions no matter what you do! However, many of us enjoy the dish anyway 🙂 Instead of the traditional layered version I enjoy it better rolled & find it a little easier to eat. In this recipe I use cream cheese rather than ricotta cheese. What?! Yes & it is WOW, crazy good!
- 6 – 8 lasagna sheets, cooked according to package instructions. Cook extra in case a few of them rip.
- 6 cloves of garlic
- 1 cup cherry tomatoes
- 1 16 oz can diced tomatoes
- 1 16 oz can tomato sauce
- 1 tsp oregano
- 3/4 tsp salt
- 1 tsp pepper
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 2 chicken thighs, cooked, thinly diced
- 1 8 oz package of cream cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1½ cup whole milk mozzarella cheese, plus more for topping
- Cook the lasagna sheets according to the package instructions.
- Preheat oven to 375 degrees. Prepare 9×13-inch baking pan by greasing with oil.
- In a small food processor, add tomatoes, garlic, oregano, 1/2 tsp salt, 1/2 tsp pepper, balsamic vinegar and olive oil until combined.
- In a medium bowl, stir together tomato mixture, can diced tomatoes & can tomato sauce. Divide the sauce equally into 2 bowls.
- Add thinly sliced chicken into 1 bowl of tomato sauce. Stir well to combine. Reserve the other bowl of tomato sauce to use in the bottom of your baking dish & as a topping for your lasagna rolls.
- Spread half of the remaining tomato sauce into the baking dish. Reserve remaining sauce as a topping.
- In another bowl, stir together cream cheese, sour cream, grated parmesan cheese, mozzarella, 1/4 tsp salt and 1/2 tsp pepper.
- To assemble lasagna rolls; pat the lasagna sheets dry. Next, spoon 2-3 tablespoons of the cheese mixture on the length of the lasagna sheet. Make sure to leave a little space on each end. Using your fingers, spread the mixture across the sheet.
- Place a portion of the chicken mixture on top of the cream cheese mixture and again, using your fingers, spread the mixture across the sheet.
- Starting at one end, begin to gently roll up the lasagna sheets.
- Place the lasagna rolls seam side down in the prepared baking sheet.
- Spoon the remaining tomato sauce onto each lasagna roll. Lightly sprinkle with more garlic, oregano & salt if desired.
- Top with mozzarella cheese and bake uncovered for 25-30 minutes or until mixture is bubbly, warmed through, and cheese has melted.
Lasagna is always best after it has cooled for several hours in the refrigerator or overnight.