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Chicken Parmesan Lasagna Roll-up


6 Chicken Breasts

6 Cooked Lasagna noodles

2 cups Mozzerella

2 cups Ricotta

1 can Pasta Sauce

3-4 cups of Italian Panko Crumbs

2 eggs

2 cups Canola oil

1 Pinch of Parsley


Cook lasagna noodles to al dente. While the noodles are cooking, heat canola oil in a cast iron skillet to medium heat. Proceed to cover chicken breasts in egg then the panko crumbs then fry them in the skillet making sure they are cooked through.

Preheat oven to 350

Now that the noodles and chicken are fully cooked, pull out a 9×13 pan. Wrap each chicken breast in 1 noodle. Then cover the top with pasta sauce, ricotta, and mozzarella. Heat in the oven until cheese is melted (roughly 10 minutes). Sprinkle parsley. Serve.

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