Lasagna Roll Bake

Creamy chicken mixture rolled in lasagna sheets, covered with sauce and baked. This is a Sanjeev Kapoor exclusive recipe.

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Lasagna Roll Bake
Main Ingredients Lasagne sheets, Chicken
Cuisine Italian
Course Noodles and Pastas
Prep Time 21-25 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Lasagna Roll Bake

  • 2 Lasagne sheets boiled and shredded
  • 5-6 Chicken boiled
  • 1 teaspoon Olive oil
  • 2 teaspoons Garlic chopped
  • 2 medium Tomatoes chopped
  • 1 cup Tomato puree
  • 7 tablespoons Grated cheddar cheese
  • 7 tablespoons Grated mozzarella cheese
  • 1 tablespoon Cream cheese
  • to taste Salt
  • 1 teaspoon Red chilli flakes
  • 1 teaspoon Dried oregano
  • 3 teaspoons Tomato ketchup
  • to taste Black pepper powder
  • 1/2 teaspoon Fresh parsley chopped


  1. Preheat oven to 180º C.
  2. Heat oil in a non-stick pan, add garlic and sauté for a minute. Add onion and sauté till it turns translucent.
  3. Add tomatoes, mix and sauté till they turn soft and pulpy. Add tomato puree and mix well. Reduce heat and cook for three to four minutes.
  4. Combine three tablespoons of cheddar cheese, three tablespoons of mozzarella cheese and cream cheese in a bowl. Add chicken, salt, half teaspoon of red chilli flakes and half teaspoon oregano and mix well.
  5. Halve the lasagna sheets lengthwise and place them on a plate. Put a portion of the cheese mixture at one end of each sheet and roll tightly.
  6. Add tomato ketchup, salt, remaining red chilli flakes, pepper powder and remaining oregano to the pan and mix well. Add little water, mix well and cook for two minutes. Add the parsley and mix well. Switch off heat.
  7. Place the lasagna rolls in a baking dish. Pour the sauce over, top with the remaining mozzarella cheese and cheddar cheese and place the dish in the preheated oven. Bake for five to ten minutes or till the cheese melts.
  8. Serve hot.

Nutrition Info

Calories 917
Carbohydrates 87.9
Protein 90.4
Fat 22.5