CHICKEN AND SPINACH LASAGNA ROLLS RECIPES

Name: Chicken Spinach Lasagna Rolls
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 18 lasagna noodles; 2 1/2 cups heavy cream; 1/4 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon garlic salt; 1 tablespoon flour; 1 cup grated Parmesan cheese, divided; 3 cups cooked, shredded chicken; 2 cups finely chopped spinach; 2 cups shredded mozzarella, divided; Chopped fresh parsley, for garnish

CHICKEN SPINACH LASAGNA ROLLS — LET'S DISH RECIPES

Chicken Spinach Lasagna Rolls — Let's Dish Recipes image

A cheesy chicken and spinach mixture is rolled in lasagna noodles and baked in this easy but elegant dinner recipe.

Provided by Danelle

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 11

Ingredients

18 lasagna noodles
2 1/2 cups heavy cream
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic salt
1 tablespoon flour
1 cup grated Parmesan cheese, divided
3 cups cooked, shredded chicken
2 cups finely chopped spinach
2 cups shredded mozzarella, divided
Chopped fresh parsley, for garnish

Steps:

Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions. Rinse with cool water and drain.
In a medium bowl, whisk together cream, salt, pepper, garlic salt, flour and 1/2 cup Parmesan cheese.
In another medium bowl, combine chicken, spinach, 1 cup shredded mozzarella, remaining 1/2 cup Parmesan and 1 cup of the cream mixture. Mix well.
Spread a thin layer of the sauce over the bottom of a lightly greased 9x13 inch baking dish.
Spread 2-3 tablespoons of the chicken mixture over each lasagna noodle. Roll up tightly and place seem side down in the prepared pan.
Pour the remaining sauce over the lasagna rolls. Top with remaining mozzarella cheese.
Bake, covered, for 25-30 minutes. Uncover and bake another 10 minutes, until cheese and sauce are bubbly. Remove from oven and sprinkle with chopped fresh parsley.
When serving, spoon cheese/sauce mixture from the bottom of the pan over the lasagna rolls.

Nutrition Facts : Calories 673 calories, CarbohydrateContent 48 grams carbohydrates, CholesterolContent 147 milligrams cholesterol, FatContent 39 grams fat, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SaturatedFatContent 23 grams saturated fat, ServingSize 1, SodiumContent 728 grams sodium, SugarContent 4 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 13 grams unsaturated fat

SPINACH-CHICKEN ALFREDO LASAGNA ROLL UPS RECIPE - FOOD.COM

Spinach-Chicken Alfredo Lasagna Roll Ups Recipe - Food.com image

If desired the chicken may be replaced with cooked sausage meat, also the recipe may be doubled to 16 rolls --- make certain that the cooked chicken is very finely chopped --- prep time does not include cooking the noodles, the complete recipe may be prepared and refrigerated up to 24 hours in advance --- this is very good!

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

8 lasagna noodles, cooked, tossed with
2 tablespoons oil, to prevent sticking
3 tablespoons butter or 3 tablespoons oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic (can use less)
1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry)
2 cups cooked chicken, finely chopped (can use more)
3 cups ricotta cheese
2 cups shredded mozzarella cheese (can use 1-1/2 cups if desired)
1/3 cup grated parmesan cheese
1 teaspoon seasoning salt (or to taste, or use 1/2 teaspoon white salt)
1 small egg, slightly beaten
1 pinch nutmeg (use very small pinch!)
black pepper (to taste)
2 1/2 cups prepared alfredo sauce (see Kittencal's Alfredo Sauce)
1 cup grated mozzarella cheese (or to taste)

Steps:

Set oven to 350 degrees F.
Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
Place the cooked noodles on a wax paper lined flat surface.
Evenly divide the ricotta mixute into eight scoops on to a plate.
Spread about half of the alfredo sauce into the bottom of the baking dish.
Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
Roll up starting at the short end.
Place seam side down on top of the sauce.
Repeat same method with remaining 7 noodles.
Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
Cover with foil and bake for about 30 minutes or until hot and bubbly.

Nutrition Facts : Calories 540, FatContent 33.6, SaturatedFatContent 17.9, CholesterolContent 139.3, SodiumContent 503.9, CarbohydrateContent 24.1, FiberContent 2, SugarContent 2.2, ProteinContent 35.2

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