21 Portions
Nutrition Facts Per Serving*
Calories 260
Total Fat 6g
Saturated Fat 3g
Sodium 600mg
*This is an approximation of the final nutritional data and will vary based on the actual products you choose to use in the recipe.
Ingredients
808WG Lasagna Rollup
21 Pieces
Enchilada sauce combined with marinara sauce
3 cups + 3 cups
Grilled chicken, diced
2 cups
Cheddar cheese, shredded
1 cup
Scallions, thinly sliced
½ cup
Preparation
1. Keep lasagna frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Mix 3 cups of enchilada sauce with 3 cups of marinara sauce
4. Spread 3 cups of sauce mixture evenly across bottom of hotel pan
4. Shingle lasagna in the pan 3 x 7
5. Cover with remaining 3 cups of sauce mixture
6. Portion diced chicken on top of sauced lasagna
7. Top with cheddar cheese
8. Cover with aluminum foil
9. Bake at 350oF for 40 minutes or until reaching a minimum internal temperature of 165oF for at least 15 seconds in the coldest spot
10. Cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting
11. Cook all food thoroughly to 165oF
12. Carefully remove from oven and discard foil
13. Garnish with thinly sliced scallions
