Tuscan Chicken & Ricotta Rotolo (Marry Me Chicken Lasagna Roll Ups | Cook Like A Private Chef
Marry me chicken + lasagna on steroids
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Alright, let’s go! Here are five essential tips to help you master this recipe, even if you’re new to the kitchen:
Mise en Place: Before you start, practice "mise en place" (a French term meaning “everything in its place”) by measuring out and preparing all your ingredients. This helps you stay organized and ensures a smooth cooking process.
Cook Noodles to Al Dente: Boil the lasagna noodles until they’re "al dente" (Italian for “to the tooth”), meaning they should still have a slight firmness when bitten. This prevents them from becoming mushy after baking.
Deglaze the Pan for Extra Flavor: After searing the chicken, deglaze the pan by adding chicken broth and scraping up the "fond" (the browned bits stuck to the bottom of the skillet). The fond adds depth and richness to your sauce.
Spread and Roll with Precision: When assembling the rotolos, spread the ricotta mixture in an even layer across each noodle using an offset spatula for precision. Roll the noodles gently but firmly to keep the filling intact without squeezing it out.
Bake Until Golden Brown and Bubbling: Keep an eye on the rotolos as they bake. They’re done when the cheese on top is "golden brown" (a term that indicates well-caramelized, flavorful cheese) and the sauce is bubbling around the edges, indicating it’s hot and ready to serve.
Now let’s make some marry me chicken lasagna rolls:
Tuscan Chicken & Ricotta Rotolo Recipe:
Servings: 6 servings (2 roll ups per person)
Ingredients:
For the Chicken:
• 2 lbs chicken thighs
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2-3 tbsp high heat oil (e.g., avocado oil)
For the Lasagna:
• 15 lasagna noodles
For the Ricotta Mixture:
• 1 container (15 oz) whole milk ricotta
• 1 egg
• 4 oz cream cheese
• 1/2 tbsp dried oregano
• 1/4 cup grated Asiago cheese with rosemary
• Salt and pepper, to taste
For the Sauce:
• 1/4 cup diced shallots
• 1/4 cup minced garlic
• 1 tsp red chili flakes
• 2 cups chicken broth
• 2 cups fresh spinach
• 3 cups heavy whipping cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, chopped
• Salt and pepper, to taste
For Assembly:
• Shredded Asiago cheese, to taste
• Shredded Parmesan cheese, to taste
• 3 large basil leaves, torn by hand
• 3 basil leaves, chiffonade for garnish
Instructions:
1. Prepare the Chicken:
• Season both sides of the chicken thighs with salt and pepper.
• Coat each piece of chicken in all-purpose flour, ensuring they are well-covered.
• Heat high heat oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
• Sear the chicken thighs on both sides until golden brown. Remove from the skillet and set aside.
2. Cook the Lasagna Noodles:
• While the chicken is searing, cook the lasagna noodles according to package instructions. Drain and set aside.
3. Make the Ricotta Mixture:
• In a large bowl, combine the ricotta, egg, cream cheese, oregano, Asiago cheese, salt, and pepper. Mix until well combined.
4. Prepare the Sauce:
• In the same skillet used for the chicken, sauté the shallots and garlic until fragrant and translucent.
• Add the red chili flakes, seasoning with salt and pepper, and sauté briefly to bloom the spices.
• Deglaze the skillet with chicken broth, scraping up any browned bits.
• Add the wilted spinach and simmer for a few minutes.
• Pour in the heavy whipping cream and bring to a simmer.
• Stir in the sun-dried tomatoes.
• Reserve 2 cups of the sauce and set aside.
• Dice the seared chicken and add it to the remaining sauce in the skillet.
• Stir in the grated Parmesan cheese and season to taste with salt and pepper.
5. Assemble the Rotolos:
• Lay out the cooked lasagna noodles on a sheet tray.
• Spread a layer of the ricotta mixture over each noodle.
• Add a generous amount of the chicken and sauce mixture on top of the ricotta.
• Sprinkle shredded Asiago and Parmesan cheese over the chicken mixture.
• Place torn basil leaves over the filling, reserving 3 leaves for garnish.
6. Roll and Bake:
• Carefully roll up each lasagna noodle into a rotolo and place them seam-side down in the skillet with the remaining sauce at the bottom.
• Pour the reserved sauce over the top of the rotolos, making sure they are well-coated.
• Sprinkle additional shredded Asiago and Parmesan cheese over the top.
• Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden.
7. Garnish and Serve:
• Once baked, remove from the oven and garnish with the chiffonade basil leaves and extra cheese, if desired.
•Serve hot and enjoy!
Comment or Private Message me what you think and tag me (@hungrymockingbird) if you try it!
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RECIPE VIDEO:
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