Chicken Lasagna Wheels
My Chicken Lasagna Wheel recipe has a special place in my heart. Nearly 20 years ago, it was one of my first attempts at making a “gourmet meal” and my first attempt at making a recipe my own.
And it was a huge success. I loved it, my new husband loved it, and even my mom loved it. I think that sealed the deal on my joy in cooking.
Each major part of the lasagna can stand on its own. My oldest son and I taste and sample the chicken mixture and the cheese sauce to the point that I worry I’ll not get to making the lasagna.
Over the years I’ve tweaked and adjusted ingredients a little. I now prefer the texture and ease of rotisserie chicken rather than cutting up and cooking raw chicken breasts.
I also just swapped sliced mushrooms in favor of artichokes. I love both versions, but it’s amazing how many people I serve don’t like mushrooms. What’s up with that? The artichokes are a wonderful, crowd-pleasing change.
Chicken Lasagna Wheels before the cheese sauce.
Ingredients List
- 8 lasagna noodles (I cook 9 incase one breaks or tears)
- 2 Tbsp extra virgin olive oil
- 1 medium-sized red onion, chopped
- 1 (8 oz) can artichoke hearts, drained and chopped (or fresh, slice mushrooms)
- 2 large garlic cloves, minced
- 2 rotisserie chicken breasts*, removed of skin and cut into bite-size pieces
- 1/3 cup white wine (I used a favorite Chardonnay)
- 1 1/2 cups spaghetti sauce (I used Newman’s marinara)
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 (8 oz) 1/3 less fat cream cheese
- 1/2 cup light sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup part-skim shredded mozzarella cheese
Method
Cook lasagna noodles according to package directions. Strain and run cool water over noodles to stop cooking.
Halve noodles with a sharp knife the long way (two long strips with each having one curly edge). Wrap each strip around your fingers to form a 3-inch ring and arrange rings in a 9×13 pan.
Preheat oven to 325ºF
In a large, deep skillet warm olive oil on medium heat.
Add onion, artichokes and garlic to the pan and saute for 3-5 minutes.
Reduce heat and add chicken pieces, wine, 1/2 of the spaghetti sauce, salt and pepper to the skillet. Simmer for 3 minutes.
Using a slotted spoon, fill lasagna “wheels” with meat mixture.
Return skillet with remaining liquid to low heat and add the rest of the spaghetti sauce, cream cheese, sour cream, 3/4 cup cheddar cheese and 1/2 cup mozzarella.
Stir until smooth and pour evenly over lasagna wheels.
Top with remaining cheddar and mozzarella cheese.
Bake, covered, for 35 minutes. Serve warm.
*You can use 4 raw, boneless chicken breasts as well. Cut them up into bite-size pieces. Add the pieces to the wine and spaghetti sauce and cover and simmer the mixture for 8 minutes to cook the chicken through.
Another note: I’ve made bigger batches of this lasagna with great success. You can use the entire rotisserie chicken…dark and light meat.
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