Mini Chicken Parmesan Lasagna Snowmen

• Meat

  • 2 cups Chicken fingers

• Produce

  • 4 Carrots, mini

• Condiments

  • 8 tsp Barilla alfredo sauce
  • 1 cup Barilla marinara sauce
  • 24 Black olives

• Pasta & Grains

  • 8 Barilla wavy lasagna noodles

• Baking & Spices

  • 1 Salt
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Olive oil or olive oil spray

• Dairy

  • 1/2 cup Mozzarella
  • 4 oz Mozzarella cheese
  • 1/3 cup Parmesan cheese, grated
  • 1 cup Ricotta cheese

• Other

  • optional, reduce the amount of chicken and add vegetable

Found on hungryhappenings.com

Description

Ingredients

• 8 Barilla Wavy Lasagna Noodles
• salt
• olive oil or olive oil spray
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/3 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 2 cups diced chicken fingers, thawed*
• 1 cup Barilla Marinara Sauce
• optional, reduce the amount of chicken and add vegetable
• 8 teaspoons Barilla Alfredo Sauce
• 4 ounces (1 cup) shredded mozzarella cheese
• 24-30 black olives
• 4 mini carrots

Directions

• Preheat oven to 350 degrees F.
• Bring a pot of water to a boil.
• Add salt and noodles.
• Boil for 12 minutes until the noodles are soft. (They will crisp a bit in the oven.)
• Brush two cookie sheets with olive oil or olive oil spray.
• Set noodles in a single layer on the pan.
• Cut one 2 1/2 inch circle out of one noodle then cut that noodle into 2 even strips.
• Repeat with 3 more noodles.
• Cut five 2 1/2 inch circles out of the remaining four noodles.
• Set the cut pieces back on the oil covered pans.
• Brush olive oil or spray olive oil in the bottom and up the sides of eight 6 ounce ramekins.
• Wrap a noodle strip around the inside of a ramekin allowing the noodle to overlap slightly.
• Set one round noodle in the bottom of the ramekin.
• Repeat lining all 8 ramekins.
• Stir together the ricotta, mozzarella, parmesan, and salt.
• Stir together the diced and thawed chicken fingers with the marinara sauce.
• Evenly divide the chicken filling among the 8 ramekins.
• Compact the filling into an even layer.
• Set another round noodle on top of the chicken filling.
• Evenly divide the cheese filling among the 8 ramekins.
• Spread the filling in an even layer.
• Set the final round noodle on top of the cheese filling.
• Spread a teaspoon of Alfredo sauce over top then sprinkle with 1/2 ounce of mozzarella cheese.
• Cut olives in half. Use a bubble tea straw. a small round plunger or fondant cutter, or a large round pastry tip to cut 1/4 inch round circles from the olives.
• Cut the mini carrots into 3/4 inch long pieces for the snowmen noses.
• Arrange 2 olive eyes and one carrot nose on each lasagna.
• Then arrange 5 olives to form a smile under the nose.
• Bake for 22-26 minutes until the cheese is bubbly and melted and the lasagnas are heated through.
• Allow to cool for a few minutes before serving.