Chicken Lasagna Roll-Ups
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 50-60 minutes
Servings: 4 to 6
Ingredients
Chicken Lasagna Roll-Ups
- 1 tablespoons Butter
- 1½ pounds boneless, skinless chicken breasts, cut into ½-inch pieces
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper
- 1 (8-ounce) package sliced baby portobello mushrooms
- ½ cup dry white wine
- 2 (6-ounce) packages fresh baby spinach
- Cheesy Ricotta Spread recipe follows
- 15 lasagna noodles, cooked according to package directions
- 1 (15-ounce) jar creamy alfredo sauce
- 1 cup shredded mozzarella cheese
Cheesy Ricotta Spread
- 1 (15-ounce) container ricotta cheese
- 1 (6-ounce) package shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 large egg
- 3 tablespoons chopped fresh basil
Directions
Chicken Lasagna Roll-Ups
Preheat oven to 350°. Spray a 13×9-inch baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium-high heat. Sprinkle chicken with garlic salt and pepper. Add chicken and mushrooms, and cook, stirring occasionally, for 8 minutes or until chicken is done and mushrooms are tender. Add wine, and cook for 1 minute. Gradually add spinach, and cook, stirring frequently, for 8 to 10 minutes or until spinach is wilted and liquid has evaporated. Remove from heat, and let cool for 10 minutes.
Spread about 3 tablespoons Cheesy Ricotta Spread over each lasagna noodle, and top each with about 3 tablespoons chicken mixture. Starting at short side, roll up noodles to completely enclose filling, and place seam side down in prepared pan. Pour alfredo sauce over rolls, and sprinkle with cheese.
Bake for 30 to 40 minutes or until hot and bubbly.
Cheesy Ricotta Spread
In a medium bowl, stir together all ingredients. Cover and refrigerate for up to 1 day.