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Categories:
lasagna sheets olive oil chicken breasts salt fresh ground pepper sausage onion garlic red pepper aniseed ground nutmeg cheese kale lemon juice
Viewed: 20 - Published at: 4 years agoIngredients
- 1/2 pound oven ready lasagna sheets (about 16)
- 2 T. olive oil
- 3 boneless, skinless chicken breasts (1/1/2 lbs)
- 1/2 t. salt
- 1/4 t. fresh ground pepper
- 1 lb. sausage (casing removed)
- 1 C. chopped onion
- 4 cloves garlic
- 1/2 t. crushed red pepper flakes
- 1/2 t. aniseed
- 1.2 t. ground nutmeg
- 1 C. grated Asiago cheese
- 8 cups kale cut into 1 inch pieces (about 1 bunch)
- 2 T. fresh lemon juice
- 1 jar prepared Spaghetti sauce
Method
- 1. Make filling: Bring lg. pot of water to a boil and cook lasagna sheets until softened - 6 - 8 min. Drain and separate noodles, keeping moist. Cover with plastic and set aside. Heat 1 T. oil in large skillet over med. high heat. Season chicken with salt and pepper and cook until cooked through, about 7 min. per side. Cool chicken and shred into strips and transfer to a large bowl. Add sausage and cook for 5 min. Add onion, garlic, pepper flakes, aniseed, and nutmeg and cook until sausage is cooked through, about 5 more minutes. Add sausage mixture and Asiago to chicken. Heat remaining olive oil in same skillet over med. high heat. Add Kale and cook until wilted (3 min). Add lemon juice to kale and combine with meat mixture.
- 2. Assemble cannelloni: Heat oven to 350F. Spread 1 C. sauce in bottom of each of two 13x9x2 inch baking dishes. Place 1 lasagna sheet on clean work surface. Place 1/2 cup filling along one of the short sides of the sheet, roll up, secure with 2 toothpicks, and place in prepared baking dish. Repeat with remaining noodles and filling. Cover each dish with 1 1/2 C. sauce. Bake for 40 minutes
