Giant Lasagna Roll with Bolognese, Spinach & Ricotta, and Pulled Chicken
This giant lasagna roll is an unbelievably delicious way to get a little creative in the kitchen! It features three delicious fillings: bolognese sauce, spinach & ricotta, and pulled chicken.
Equipment
- Large frying pan
- 7 inch springform pan
Ingredients
- 14 lasagna noodles, cooked
- 14 oz ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 0.5 tsp oregano
- salt & pepper to taste
- 1.25 cups tomato puree
- 2 cups grated parmesan
- 0.5 cup ricotta cheese
- 14 oz spinach, blanched
- 1.5 cups shredded mozzarella
- 0.5 red bell pepper, sliced & sautéed
- 0.5 yellow bell pepper, sliced & sautéed
- 0.5 green bell pepper, sliced & sautéed
- 11 oz chicken breast, cooked & pulled
- 0.5 cup cream cheese
- 1.5 cups grated cheddar
Instructions
- Preheat the oven to 350°F and boil some salted water on the stove. Cook the lasagna noodles in the boiling water for 2½ minutes, then remove them from the boiling water and place them on a plate or cutting board. Make sure to put a piece of plastic wrap between individual lasagna noodles if you stack them on top of each other.
- Fry the ground beef, onions, and garlic in a large frying pan. After the ground beef has cooked all the way through, add in the oregano, salt, pepper, and tomato puree and bring the sauce to a simmer. After the bolognese sauce has cooked briefly, turn off the heat and let it cool down.
- Slice the bell peppers into thin strips and sauté them. Cook the chicken breasts and once they're cooked all the way through, pull them apart using a fork.
- Blanch the spinach and season it with salt & pepper.
- Make 2 long rows out of the cooked lasagna noodles by laying them lengthwise, making sure they overlap by about 1 inch at each end. Top each lasagna noodle off with a different filling, alternating between the bolognese sauce; spinach & ricotta filling; and cream cheese, bell pepper & pulled chicken fillings. Be sure to leave 1–2 inches of the final lasagna noodle uncovered.
- Grate parmesan cheese over the bolognese sauce filling, sprinkle shredded mozzarella on top of the spinach & ricotta filling, and grate cheddar cheese over the pulled chicken filling.
- Carefully roll the lasagna noodles up, transfer the giant lasagna roll to the base of a 7-inch springform pan, place the ring around the base, and close it. Transfer the springform pan to the oven and bake the giant lasagna roll at 350°F for 20 minutes.
