Thursday, May 30, 2013

Chicken Lasagna Roll Ups with Spinach and Artichokes

I love Lasagna... and when I ran across this recipe here I had to give it a try. I tweaked it a bit to suit my taste and craving I was having at the moment by adding chicken and using Alfredo sauce on the bottom instead of all Marinara sauce. YUM! The only thing was I had to use a bigger pan than a 9x13, or you could use 2 baking pans... just divide the sauce up between the two. I served mine with a green salad and crispy french bread...Enjoy!

Chicken Lasagna Roll Ups with Spinach and Artichokes
  • Ingredients:
  • 12 lasagna noodles
  • 1 teaspoon salt
  • 2 cups low fat ricotta cheese, 
  • 1 large egg
  • 2 cloves garlic, minced
  • 10-ounces frozen spinach, thawed, drained, and squeeze to remove water
  • 1 cup chopped canned or jarred artichoke hearts
  • 1 heaping cup chopped, cooked chicken
  • 1/4 cup Parmesan cheese
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon crushed red pepper flakes
  • Pinch of nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 cups shredded mozzarella cheese
  • 2 cups of your favorite Marinara sauce ( or use mine here
  • 2 cups of your favorite Alfredo Sauce (or use mine here)

  1. Directions:
  2. 1. Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles to al dente, according to package directions (about 12 minutes). Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper. Let sit to cool.
  3. 2. In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, cooked chicken, Parmesan cheese, basil, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper.
  4. 3. Spray a 9x13 baking dish with cooking spray. Pour the Alfredo sauce on  the bottom  of the baking dish and spread to cover the bottom. Set aside.
  5. 4. Dived the Ricotta mixture evenly among the noodles by taking about 1/4 cup and spreading it  onto each lasagna noodle if there is some leftover add to each each noodle until it's gone. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of marinara sauce. Carefully roll the noodles up and place them in the prepared pan on top of the Alfredo sauce. Top the lasagna rolls with the  marinara sauce and mozzarella cheese. Spray a large sheet of foil with cooking spray and cover the pan.
  6. 5. Place the pan in the oven and bake for 35 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm.
  7. Note: To prepare the lasagna rolls in advance, roll them up, add the sauce and cheese and cover with foil and place in the fridge until ready to bake. I've made them a day before baking and they were still great. To freeze, bake and let cool to room temperature. Place in a freezer container and freeze. Reheat in the microwave. You can place a whole pan in the freezer and heat back up in the oven, but I like to freeze the rolls in individual servings for easy lunches and dinners.

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