Chicken Lasagna Rollups

22 ingredients
9 steps

Ingredients

  • 4 lasagna sheets yield 8 cut pieces, precooked, cut into 2 1/2-inch x 5-inch rectangles
  • 16 ounces chicken breasts grilled, sliced
  • 1/4 cup Crystal Farms(R) Grated Parmesan Cheese
  • 1 tablespoon basil de-stemmed, chopped
  • 1/2 tablespoon Italian parsley chopped
  • 1 garlic clove
  • 6 ounces Crystal Farms(R) Shredded Mozzarella Cheese
  • 1/2 cup Crystal Farms Part Skim Ricotta Cheese
  • 1 egg
  • 1/2 cup Crystal Farms Butter unsalted
  • 1/2 cup flour
  • 1 quart whole milk
  • 1 quart heavy cream
  • 4 ounces Crystal Farms Wisconsin Original Cream Cheese Box
  • 2 tablespoons garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 15 ounces Crystal Farms Finely Shredded Asiago & Parmesan Cheese
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces baby spinach fresh
  • 3 tablespoons garlic minced
  • 1/4 teaspoon salt kosher

Directions

  1. 1
    Preheat oven to 400° F.
  2. 2
    Spread Alfredo sauce evenly on the bottom of a greased 9-inch square baking pan.
  3. 3
    Lay out precooked lasagna pasta sheets and cut so they are about 2 1/2-inch x 5-inch.
  4. 4
    Spoon 2 tablespoons of Ricotta filling on the center of each sheet. Add 2 ounces of chicken and 2 tablespoons of sauteed spinach over the cheese.
  5. 5
    Roll the pasta up over the filling to make a wrap.
  6. 6
    Place finished rollups onto the Alfredo-lined pan.
  7. 7
    Top with another 3/4 cup of Alfredo sauce and put into the oven.
  8. 8
    Bake at 400° F or until an internal temperature of 165° F is reached.
  9. 9
    Serve.

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