I have to say, since discovering the "roll up" way of making lasagna, I haven't made the traditional layered version.
I love how easy, fun and diverse this dish is. Lasagna noodles stuffed with cheese, chicken, mushrooms and spinach, these Alfredo roll ups are rich, creamy and filling.
More into the classic lasagna flavor? Top the ricotta layer off with a meaty red sauce, roll up, top with more sauce, cheese, and bake.
They go great alongside salad or breadsticks. These perfectly portioned packages can even be made the day before and popped in the oven for an easy dinner. What's not to love?
8 lasagna noodles
2 cups Alfredo sauce
2 ounces butter
3 garlic cloves, minced
8 ounces mushrooms, sliced
2 cups chopped rotisserie chicken
3 cups chopped fresh spinach
Juice from half a lemon
2 cups ricotta
1 1/2 cups mozzarella, shredded
To taste: Garlic powder, nutmeg, salt and fresh ground pepper.
Garnish: Spinach leaves, sliced tomatoes and parsley flakes.
Cook lasagna noodles according to package directions, then lay out on a flatclean work surface or sheet pan. Preheat oven to 350 degrees. Coat a 9-by-13 baking dish with nonstick spray and spoon in enough Alfredo sauce to lightly coat bottom of dish. Heat skillet over medium-high heat and add in butter, garlic and mushrooms. Sauté until tender then add in chicken, spinach, 1/3 cup Alfredo sauce and lemon juice. Remove from heat and set aside.
In a large bowl mix together ricotta, 1 cup mozzarella, egg, and season to taste with garlic powder, nutmeg, salt and pepper. Divide and spread mixture evenly over noodles. Top evenly with chicken mixture. Roll each noodle up and place seam side down in baking dish. Top roll ups with remaining Alfredo sauce and mozzarella. Cover with foil bake for 20 minutes, then remove foil and bake additional 5-10 minutes, or until hot and bubbly. Let sit 5 minutes before serving.