Wednesday, November 28, 2012

Spinach and Chicken Alfredo Lasgana Roll-Ups

8 Lasagna Noodles
1 Tbs Olive Oil
1 10 oz package of frozen, chopped spinach [thawed] 
1 Pint of Part-skim Ricotta Cheese
1/4 cup grated Parmesan Cheese
1/2 Tsp of Salt
1 Egg
1 Container of Garlic Alfredo Sauce [or homemade recipe below]
2 cups of cooked, shredded chicken
1 cup of shredded mozzarella


1. Preheat oven to 375°

2. Spread 3/4 of the Alfredo Sauce onto the bottom of a 8X12 baking dish

3. Cook the noodles according to package directions, drain the noodles and then put them in cold water after they are done, to keep them from sticking to each other and to cool them off. [I usually cook 1 or 2 extra noodles, because some will break]

4. In a large sauce pan on medium-high heat, heat the oil, and cook the spinach until tender

5. Remove pan from heat and stir in the shredded chicken, ricotta cheese, parmesan cheese, salt and egg

6. Lay the noodles flat on the counter [use wax paper to clean up easier]

7. Put a small layer of the chicken and spinach mixture on each of the noodles

8. Once they are all in the pan, pour the remaining Alfredo Sauce on top of the roll-ups and top with the mozzarella cheese

9. Cover the pan with foil

10. Bake for 30 minutes, so that the cheese is melted and bubbly

Enjoy! :)

Homemade Garlic Alfredo Sauce [recommended]:
1/2 cup of butter
3 oz of cream cheese
2 tsp of minced garlic
1 cup of milk
salt and pepper 
2/3 cup of shredded parmesan cheese


1. Melt the butter in a saucepan over medium heat.

2. Add the cream cheese and whisk until melted and smooth

3. Add the minced garlic and cook for 2 mins, stirring often

4. Add the milk and the salt and pepper to taste, let cook for 10-15 mins until the sauce starts to get thick

5.  Take off the heat and whisk in the parmesan cheese until smooth 

Recipe Adapted and Photo From:

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