April 19th, 2015

Chicken Spinach Lasagna Rolls

These Chicken Spinach Lasagna Rolls areĀ one of those fabulous meals that make people think you spent hours in the kitchen. No one has to know the truth!

Chicken Spinach Lasagna Rolls

My husband couldn’t stop raving, and the kids devoured them. BestĀ of all, they’ll happily eat spinach this way!

I was afraid rolling up the lasagna noodles with the filling inside would turn out to be a big mess, but it wasn’t.

And I love that this makes enough for two meals. I divide the rolls between two pans and put one in the freezer for later.

I do really love the spinach in this recipe, but if you prefer, you can also use finely chopped broccoli.

Either way, these tasty chicken and pasta rolls are sure to be a hit!

Be sure to save this Chicken Spinach Lasagna Rolls recipe to your favorite Pinterest board for later.

 

Chicken Spinach Lasagna Rolls

Chicken Spinach Lasagna Rolls

Serves 6     adjust servings

A cheesy chicken and spinach mixture is rolled in lasagna noodles and baked in this easy but elegant dinner recipe.

Ingredients

  • 18 lasagna noodles
  • 2 1/2 cups heavy cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic salt
  • 1 tablespoon flour
  • 1 cup grated Parmesan cheese, divided
  • 3 cups cooked, shredded chicken
  • 2 cups finely chopped spinach
  • 2 cups shredded mozzarella, divided
  • Chopped fresh parsley, for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook lasagna noodles according to package directions. Rinse with cool water and drain.
  3. In a medium bowl, whisk together cream, salt, pepper, garlic salt, flour and 1/2 cup Parmesan cheese.
  4. In another medium bowl, combine chicken, spinach, 1 cup shredded mozzarella, remaining 1/2 cup Parmesan and 1 cup of the cream mixture. Mix well.
  5. Spread a thin layer of the sauce over the bottom of a lightly greased 9x13 inch baking dish.
  6. Spread 2-3 tablespoons of the chicken mixture over each lasagna noodle. Roll up tightly and place seem side down in the prepared pan.
  7. Pour the remaining sauce over the lasagna rolls. Top with remaining mozzarella cheese.
  8. Bake, covered, for 25-30 minutes. Uncover and bake another 10 minutes, until cheese and sauce are bubbly. Remove from oven and sprinkle with chopped fresh parsley.
  9. When serving, spoon cheese/sauce mixture from the bottom of the pan over the lasagna rolls.

Recipe Notes

 

1 review

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Who Dished It Up First: Adapted from Ally’s Sweet & Savory Eats

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Comments

  1. This looks so wonderful. I bet it was delicious.

  2. test

  3. chef anirudh sethi says:

    Good

  4. You say this recipe makes enough for two pans? How so? 18 laz. Noodles I’d think wouldn’t be enough for two pans?
    Looks delish!!

    • Sorry Chris, I should have specified I make 2 smaller pans, like a 9×9 size. You could probably fit all 18 in one big pan. Although the pan I used in the photo was 9×13 and I had 10 in that one. So depending on how many people you’ll be feeding, you could split it up for 2 meals.

  5. Theresa Aberilla says:

    I discovered that pasta’s can be cooked together with the meats and vegetables in one pan, and I’m doing it lately with sperilli’s and macaronis!

  6. A bit hit in my house!thanks for the recipe.

 

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