This is super comforting and satisfying. Creamy and rich, but with a nice pop of green from the spinach, pesto, and basil. The chicken gives it some texture and makes it feel like a complete meal on its own. I love the crispy edges of the cheese. Serve with a bright and fresh Geek salad on the side.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
12
Yield:
24 lasagna cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.

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  • Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.

  • Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.

  • Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.

  • Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.

  • Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.

  • Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

Nutrition Facts

625 calories; protein 36.6g; carbohydrates 34.4g; fat 38.6g; cholesterol 103.5mg; sodium 1141.8mg. Full Nutrition
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Reviews

Rating: 4 stars
06/25/2021
Delicious, but a lot of work. Also, I only used 8 noodles and had the perfect amount of filling. Read More
Rating: 2 stars
07/06/2021
Very bland. I wondered if it might be bland as written, so I added minced garlic and pepper but it was still bland. This was a LOT of work for what it ended up being. I will not be making this recipe again. Read More
Rating: 5 stars
06/25/2021
Great recipe! Made today. Halved recipe because I only had 6 lasagne noodles. Followed recipe except for omitting pesto because of nut allergies. I added chopped fresh basil and parmesan to ricotta mix instead. Cutting the noodles in half lengthwise gives the perfect size to fit in muffin cups. Thanks for the recipe! Read More
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Rating: 5 stars
07/06/2021
It was a little bit of work, and pretty messy, but well worth the effort. I used a rotisserie chicken, and it was just the right amount for this recipe. Will definitely make it again. Read More
Rating: 5 stars
06/29/2021
It was fun to make with a friend. Everyone loved it even picky eaters got seconds. Read More
Rating: 5 stars
07/03/2021
Best lasagna recipe ever!! I added red pepper flake package from pizza place and Cajun Alfredo sauce but if possible I would give 10 stars .Everyone loved !! Thank you for sharing Read More
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