Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

National Pinot Grigio Day: Chicken and Spinach Lasagna Roll-Ups


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Gina
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

Chicken and Spinach Lasagna Roll-Ups are loaded with shredded chicken, spinach, and ricotta and topped with alfredo sauce to be your new favorite weeknight dinner.


Ingredients

Scale

Filling:

  • 10– oz package of frozen spinach (thawed)
  • 115 oz tub ricotta cheese
  • 11/2 cups shredded rotisserie chicken
  • 2½ cups shredded mozzarella cheese
  • 2/3 cup shredded parmesan cheese
  • 1 large egg

Noodles:

  • 12 lasagna noodles

Topping

  • 1 14.5 oz jar alfredo sauce
  • 2 cups shredded mozzarella cheese

Instructions

  1. Prepare the lasagna noodles according to the directions on the package.
  2. Once they are done, drain & allow the noodles to cool to touch.
  3. Preheat oven to 375 degrees.

Prepare the filling

  1. Mix together spinach, ricotta cheese, 1 and ½ cups mozzarella cheese, parmesan cheese, and egg & shredded chicken. Set aside.

Assemble

  1. Once the noodles have cooled to touch, lay the noodles down on parchment paper on a smooth surface.
  2. Spread ¼ cup of the filling evenly along the length of the noodles.
  3. Roll the noodles to the opposite end.
  4. Pour 1 cup of the alfredo sauce into the bottom of a 9 x 13 baking dish.
  5. Place the lasagna roll-ups into the baking dish, add remaining sauce on top of each roll-up. Place the remaining mozzarella cheese on top.
  6. Bake for 25 minutes, or until cooked through
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main
Scroll To Top