Lasagna Rolls

Updated: Mar 17

Real g's move in silence like lasagna & real g's cook Lasagna Rolls filled with jerk chicken & shrimp & covered in a creamy alfredo sauce. You'll find some components of a regular lasagna in these rolls - the ricotta filling to be exact - but to spice things up, diced bell peppers are added to the ricotta filling to add some crunch & color. The sauce which is placed in and on the rolls is a homemade alfredo sauce but again we spice it up by adding some jerk seasoning which complements the chicken & shrimp which are seasoned with a blend of jerk seasoning, garlic & chili powder before frying.


Compared to a traditional lasagna these lasagna rolls are the perfect serving size so no arguing over who got a bigger slice because they're all the same size. These rolls are fairly easy to make & the recipe can be modified if you wanted to make seafood lasagna rolls, chicken alfredo lasagna rolls or shrimp lasagna rolls instead.


The final dish is rich, creamy, & filled with tons of flavor and texture. The meat isn’t too spicy despite being seasoned with jerk seasoning & the finely diced bell peppers provide a nice crunch in each bite. I could talk about how good this is dish is all day but then you wouldn’t have time to make it.


So let’s get to cooking. Have fun and enjoy!


Servings: 10


Ingredients 10 Lasagna Noodles 2 pieces Boneless Chicken Breasts 1lb Medium Shrimp (deveined & deshelled) 1tbsp Jerk Seasoning (powder) 1tsp Chili Powder 1 tsp Garlic Powder Filling 1 (15oz) package Ricotta Cheese ½ cup Parmesan Cheese 1 cup Mozzarella Cheese ⅓ cup Red Bell Pepper ⅓ cup Green Bell Pepper ⅓ cup Yellow Bell Pepper 1tsp Salt and Black Pepper (to taste) Sauce 1/2 cup (1 stick) Unsalted Butter 3 cloves Garlic (finely minced) 2 cups Heavy Cream ½ cup (4oz) Cream Cheese 1 cup Parmesan Cheese 1 cup Mozzarella Cheese

1tsp Jerk Seasoning

1 tsp Salt

1 tsp Garlic Powder


Prep

Preheat oven to 350℉.


In separate containers clean & pat dry the chicken & shrimp. Season both with the jerk seasoning, garlic, & chili powder. Cover & marinate until ready to fry.


Line a baking sheet with parchment paper & coat with cooking spray.


Steps

1. Fill a large pot with salted water and bring to a boil. Once boiling add the lasagna noodles and cook until al dente about 10 minutes. Drain and rinse under cold water. Place the cooked noodles on the parchment-lined baking sheet.


2. While the lasagna cooks, cut a small section from the bell pepper (follow the ridges in the pepper as a guide) and dice. Repeat with all the peppers and set aside.


3. Next the filling. In a bowl, add the ricotta, parmesan, mozzarella cheese, & diced bell peppers. Stir until well combined. Taste, season with salt & pepper if needed. Cover & place in the fridge.


Let's Fry

4. Heat oil in a large skillet over medium high heat. Once heated, cook the shrimp for 2 minutes per side. Remove the shrimp. In the same pan fry the chicken for 10-15 minutes per side. Once the chicken is cooked, transfer to a cutting board and chop into bite-sized pieces.

Note: Cook time depends on the size of the chicken. To decrease the cooking time dice the chicken into smaller pieces before frying.


Time to get saucy

5. In a clean pan over medium heat, add the butter & cream cheese. Then pour in the heavy cream, parmesan, mozzarella, & minced garlic. Stir to combine & bring to a boil.


6. Season with jerk seasoning, garlic powder & salt. Whisk to combine. Cook until the sauce has thickened. Spoon some of the finished sauce on the bottom of a baking dish and spread evenly.


Assembly Time

7. Lay lasagna noodles on a clean work surface. Spread a spoonful of the filling evenly over the top and middle of the noodles.



8. Top with pieces of chicken & shrimp, and spoon about 1tsp of the sauce on top. Roll the lasagna noodle tightly. Repeat & place the rolls in the prepared baking dish. Spoon the remaining sauce over the rolls & sprinkle some mozzarella cheese on top.


9. Cover with foil & bake at 350℉ for 10 minutes. Remove the foil and continue baking for another 10 minutes until all the cheese has melted. Serve warm and enjoy!

Optional: Add any leftover chicken or shrimp on top.





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