Grilled Chicken and Portobello Lasagna Rollups Recipe
These rollups, a twist on lasagna, are filled with grilled chicken breast, sauteed portobello mushrooms, spinach, and cheese. They go well with a side salad and some hot garlic bread fresh from the oven.
Grilled Chicken and Portobello Lasagna Rollups Recipe
The chicken and mushroom combination, along with the spinach and cheese in this recipe make for a hearty dish that is good for your body.
Equipment
Ingredients
- 1 cocked chicken breast
- 8 lasagna noodles, cooked and drained
- 1 cup marinara sauce
- ½ tbsp vegetable oil
- 3 cups portobello mushrooms, diced
- 1 cup frozen chopped spinach
- 1 cup ricotta cheese
- 4 tbsp grated Parmesan cheese
- 1 tbsp dried oregano
- 1 cup Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1 tbsp pine nuts
- salt and ground black pepper to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat
- Stir in the lasagna noodles, and return to a boil
- Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse
- Preheat oven to 375 degrees F (190 degrees C)
- Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes
- Stir in spinach, and cook until hot; remove from heat
- 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 lasagna noodle
- Roll the noodle up, and place seam-side down into the prepared baking dish
- Repeat for each noodle
- Spoon Alfredo sauce over the rollups
- 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
