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My review
Grilled Chicken and Portobello Lasagna Rollups
25
Rachel Hardy Cunningham
"A different take on lasagna, these rollups have a filling of grilled chicken breast, sauteed portobello mushrooms, spinach and cheese. They are wonderful with a side salad and hot garlic bread."
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Ingredients
1 h 30 m servings 603Original recipe yields 9 servings (18 rollups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
- 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 5262 Ratings
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Most helpful positive review
4/24/2009
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 cookin...
Most helpful critical review
6/23/2015
Followed the recipe almost to a T. Only thing I did different was use fresh spinach. (chopped, sautéed and squeezed dry) Used garlic flavored Alfredo and my boyfriend and I still thought this wa...
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4/24/2009
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 cookin...
8/15/2009
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 fro...
7/12/2009
This recipe is unbelievable! I followed the recipe exactly as it was written (pine nuts and all) and it was out-of-this world!
8/4/2009
Wow! This was delicious! My boyfriend (who doesn't like spinach or mushrooms) had three servings (and I had two!)...I didn't use the pine nuts because I didn't have any. I used low-fat alfred...
10/11/2010
I was gonna give this three stars until I ate it leftover. It was so much better the second day, it was like a new meal. Okay, here's the thing. It was too dry. Just my preference, I guess. ...
9/30/2009
Oh my goodness this was YUMMY! I didn't expect my husband to love it, because he's not a big spinach fan, but he had THIRDS when I made this. The only change I made was to add extra sauce, bas...
3/31/2010
These were absolutely delicious! I made a couple changes. First, I added 2 eggs to the filling. There was no way the filling was going to stick together without something to bind it and eggs ar...
2/3/2010
I didn't add the mushrooms or pine nuts but it still turned out delicious! Word of advice: COVER and bake for 40 mins (it will keep your noodles from getting tough). Then uncover, add cheese, a...
4/19/2009
Absolutely delicious! Everyone loved it! I used fresh spinach instead of frozen.