Lasagna Rolls

>> Saturday, June 9, 2012

Adapted from Baked by Rachel

Makes 6 lasagna rolls

1 pound ground chicken

2 cups mushroom slices
2 cloves garlic, minced
1 - 10 oz. bag of spinach, chopped
1/3 cup EVOO (extra virgin olive oil)
6 Lasagna noodles
8 ounce part skim Ricotta cheese
1 egg
1/4 cup Parmesan cheese
1 tsp salt
3/4 tsp pepper
1 jar tomato & basil sauce
1-2 cups part skim Mozzarella cheese
sea salt and freshly cracked pepper to taste
Italian seasoning

Preheat oven to 350 degrees.  Brown ground chicken in a large non-stick skillet over a medium heat and crumble as it cooks until meat is completely cooked, add and stir salt and Italian seasoning, and aside.  Bring a large pot of water to a boil, cook lasagna noodles per the instructions on the box.  Heat 1-2 tablespoons EVOO in a large skillet over medium heat.  When the skillet is hot, add vegetables and minced garlic and cook.  Toss and cook until spinach is wilted.  Transfer to a medium bowl.  Add to the bowl, sprinkle with salt and toss.  In a medium bowl, combine egg, Ricotta cheese, Parmesan cheese, and freshly cracked pepper.

Drain pasta and let sit in cool water while you work. Remove one or two lasagna noodles, laying flat on your work surface. Cover with a thin coat of cheese mixture. Top off with a layer of cooked ground chicken, spinach, and mushrooms.  Roll and transfer to a square baking dish. Repeat with remaining lasagna noodles.  Cover lasagna rolls with a coating of tomato & basil sauce. Sprinkle with shredded Mozzarella cheese.  Bake for 35 minutes. Serve warm.  Enjoy!


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