Mini Chicken Parmesan Lasagna Snowmen
- 8 Barilla Wavy Lasagna Noodles
- Olive Oil Spray
- 1 cup Ricotta Cheese
- 1/2 cup Shredded Mozzarella
- 1/3 cup Grated Parmesan Cheese
- 1/4 tsp Salt
- 2 cups Diced Chicken Fingers, Thawed
- 1 cup Barilla Marinana Sauce
- 8 tsps Barilla Alfredo Sauce
- 4 ozs Shredded Mozzarella Cheese
- 20 Black Olives (20 or 30)
- 4 Mini Carrots
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.
[Description: Cut olives into small circles for the snowmen's eyes and smile and cut carrots into noses.]
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.
[Description: Decorate snowmen lasagna using olive eyes and carrot 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.
Use 8 noodles to make 8 lasagnas. Cut a 2 1/2 inch round out of 4 of the noodles then cut the remaining noodle in half lengthwise. Cut the remaining 4 noodles into 5 more 2/12 inch rounds.
Use the tiny baby carrots or cut your carrots into small snowmen noses. You can use orange peppers if you prefer the flavor.
If you bake the lasagnas for about 22 minutes, the cheese on top will still be nice and white. If you bake them longer the cheese will begin to brown. Either way looks good and tastes great.