Rolled Chicken Lasagne

    Rolled Chicken Lasagne

    (63)
    6saves
    1hour30min


    57 people made this

    Here's a creative way to use lasagne pasta - with the filling rolled up inside each strip. They are wonderful with a side salad and hot garlic bread.

    Ingredients
    Serves: 9 

    • 18 strips lasagne pasta, cooked and drained
    • 2 cups tomato-based pasta sauce
    • 1 teaspoon vegetable oil
    • 2 portobello mushrooms, diced
    • 1 cup frozen chopped spinach
    • 2 cups diced cooked chicken
    • 470g ricotta cheese
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon dried oregano
    • 1 pinch salt and ground black pepper to taste
    • 2 cups Alfredo sauce
    • 120g grated mozzarella cheese
    • 1/4 cup pine nuts

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 190 degrees C. Spread the marinara sauce in the bottom of a 20x30cm glass baking dish; set aside.
    2. Heat oil in a frypan over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach and cook until hot; remove from heat.
    3. Stir together the chicken, ricotta cheese, Parmesan cheese, oregano and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagne strip. Roll the lasagne up and place seam-side down into the prepared baking dish. Repeat for each strip. Spoon Alfredo sauce over the rolled pasta.
    4. Bake covered in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.
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    Reviews and Ratings
    Global Ratings:
    (63)

    Reviews in English (62)

    by
    45

    This recipe was very delicious! I did make a few mistakes though, and I hope by sharing them it will help others out.. First, I should have chopped my ingredients previous to starting the cooking - I used fresh spinach, mushrooms, and a frozen chicken breast I had to defrost and cook. I started boiling the lasagna noodles far too early so by the time I actually made the rolls, they were sticking together and some were ripped. The next mistake I made was doing the mushrooms separate - my boyfriend doesn't eat them, so I decided to add them to only a few rollups for myself, but the mushroom quantity ratio to the other ingredients was overpowering so they didn't turn out so well. Also, the recipe says to boil 18 noodles and it makes 9 servings. I'm not sure if it's just me, but I could only fit 12 rollups in my 9x13 glass pan. I made them by having the noodle flat, adding filling along the middle, and rolling it up so it was layered (kind of) and very fat! If it is supposed to be done another way please let me know! I think the best part of this recipe was the combination of tomato and alfredo sauces with all the cheeses - absolutely delicious! Hope this helps!  -  24 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    26

    This was really tasty! My boyfriend and I absolutley LOVED it! A few tips to share: #1 If you cook the noodles ahead of time, place them separately on top of wet paper towels to prevent them from drying out. #2 Cook the spinach and mushroom mix in white wine. It really adds a bit of great flavor #3 I thought it could use a little bit more ricotta and spinach. This is just personal taste, however, as I LOVE lasagna filling! #4 make sure the chicken is cut up really small to make it easier to eat as well as easier to roll up!! Great recipe!  -  15 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    9

    This recipe is unbelievable! I followed the recipe exactly as it was written (pine nuts and all) and it was out-of-this world!  -  12 Jul 2009  (Review from Allrecipes USA and Canada)

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