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Chicken Lasagna Roll-Ups With Zoodles

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Back when I first published this recipe, it was a “mea culpa” for taking so long to publish my cookbook full of delicious zoodle recipes. Well, I’m happy to tell you that the wait is OVER! Oodles of Zoodles: Your Jumpstart Guide to Zucchini Noodles is now available. Click the button below to learn more about it – after you check out this fabulously yummy sample recipe!

Gimme Them Zoodles!

Anyhoo. You all have seen Zoodle Lasagna, right? It’s the low-carb darling dish. Mostly because it gives you everything you want out of lasagna without really sacrificing anything. Yeah, it doesn’t have noodles but so what? Noodles technically don’t even taste like anything! The star of any good lasagna is the meat sauce and the ricotta and the cheese. Everybody knows that.

The first time I made this recipe was on a day when I just didn’t feel like making a whole lasagna. The kids were off somewhere and I was having a veg-out day. I should also mention this was right before I got thrown into the tornado that is called the final-final weeks of graduate school. So I needed the respite.

And anyway, I’d bought these super-thin cut chicken breasts and I had to do something with them. Do you guys ever get meat panic? That’s when you buy meat intending to cook it right away so you stick it in the fridge and then three days later you are panicked that if you don’t eat it RIGHT NOW everyone in your house is going to get scurvy? (By the way, scurvy is my catch-all term for any really bad ailment.) Well I had meat panic so I really needed to cook this chicken but I wanted lasagna but I didn’t feel like making an entire lasagna so…

This was a compromise of sorts.

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Now I’m not new to rolling up some chicken. No, no! My regular and Alfredo chicken roulades are favorites amongst the two not-picky eaters in my household. So when I started thinking about this chicken I had to use and how I wanted lasagna, I decided to play with my food. This is the result!

A few notes:

  • If you don’t have thin sliced chicken breasts at your local grocery store, you can pound regular chicken breasts until they are about 1/4 inch in thickness. If you do that, cut them in half length-wise because if you don’t you’ll end up with a HUGE roll-up!
  • The amount of zucchini to use depends on who you are feeding. When doing zoodles I usually say it takes one zucchini (of about 8 inches in length) for every non-op you are feeding. If you are making it just for yourself, start with one zucchini of that size and it will probably make between 4-6 portions for you!
Chicken Lasagna Roll-Ups With Zoodles
Print Recipe
Lasagna fillings rolled up in thin-sliced chicken breasts over spaghetti shaped zoodles. It's a fun, Americana twist on an Italian classic!
Servings Prep Time
3-4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
3-4 servings 10 minutes
Cook Time
1 hour
Chicken Lasagna Roll-Ups With Zoodles
Print Recipe
Lasagna fillings rolled up in thin-sliced chicken breasts over spaghetti shaped zoodles. It's a fun, Americana twist on an Italian classic!
Servings Prep Time
3-4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
3-4 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees.
  2. Using a vegetable spiralizer, cut the zucchini into spaghetti shaped zoodles. Sprinkle the zoodles with salt and set aside.
  3. Set a skillet over medium heat and allow it to become hot. Add olive oil and swirl it around the pan. Add onions and cook 1-2 minutes or until softened. Then add the spinach and cook until just wilted. Allow to cool about 5 minutes
  4. In a mixing bowl, combine ricotta, parmesan cheese, egg, pepper and spice and mix thoroughly. Add onions and spinach and mix again.
  5. Assemble each roll-up by laying a chicken breast out on a cutting board or clean surface, smooth side down. Spread a layer of the ricotta/veggie mixture onto it and gently roll it up.
  6. Transfer to an 8 x 8 casserole dish.
  7. Cover with jarred sauce, cover, then place in oven and bakein 350 oven for 45 minutes.
  8. Add cheese to the top and cook, uncovered, for an additional 15 minutes.
  9. Bring a small pot of water to a full boil. Drop zoodles into boiling water and cook for just 1-2 minutes, before transferring back to your bowl.
  10. To assemble the dish, place zoodles in a shallow bowl and top with a chicken roll-up. Ladle sauce over the top and garnish with additional parmesan cheese, if desired.
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6 comments

  1. Nik….I love it that when I read your recipes that I can hear your voice ( in my head)!! You directions are so precise that it makes it SO EASY to follow!!

  2. Just got a sprializer and have been looking for ways to put it to good use. This looks delicious and easy too boot.

  3. What is the baking temperature?

  4. Hello

    what are the nutrinal values, calories, fat sugar, protein per serving.

    • Hi Katy,

      Bariatric Foodie doesn’t give nutrition information for its recipes. But if you take the ingredients that you intend to use and plug them into your favorite online recipe calculator (such as the one on My Fitness Pal) you can get the most accurate information for the dish you intend to make! Thanks.

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