Recipe of the Week: Chicken Parm Lasagna Roll-Ups

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chicken Parm Lasagna Roll-Ups



Servings: 4-6

1-2 pounds chicken breast, boneless and skinless
½ teaspoon salt
½ teaspoon pepper
2 cups all-purpose flour
2 eggs
2 cups seasoned bread crumbs
1 box lasagna noodles, cooked
Mozzarella cheese
1 24-ounce jar of marinara sauce


  1. Lightly season the chicken breast with salt and pepper, then slice it into strips about ½ inch in thickness.
    2. Dredge each piece of chicken in flour followed by egg and bread crumbs.
    3. Quickly fry chicken strips in ½ inch of oil over medium heat, cooking for about 30 seconds each side to color the breading. Set cooked strips aside to drain on paper towels. (NOTE: The chicken will NOT be fully cooked after this stage.)
    4. On a clean surface, assemble the roll-ups. Start by laying a cooked lasagna noodle flat. Using a spoon, spread marinara sauce on one end of the noodle. 6. Next, add a slice of mozzarella cheese on top of the sauce followed by a piece of chicken. Starting from the end with the sauce on it, roll up the noodle like a sleeping bag towards the un-sauced side.
    7. Place each roll-up into a large casserole dish that has been lightly covered with nonstick cooking spray.
    8. Pour remaining sauce over roll-ups, then generously cover with mozzarella cheese.
    9. Bake at 350˚F/180˚C for 20 minutes until cheese is melted and edges of lasagna noodle are slightly crisped.
    10. Enjoy!


I added onion and garlic powder to the salt and pepper before I breaded the chicken.

If you like a lot of sauce you may want to have more than just 24 oz.