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I’ve been wanting to make these little presents for some time now and just got around to rolling them up yesterday. I decided to go with a classic combination of spinach, chicken and sun-dried tomatoes, but you could go wild with an abundance of flavor combinations. Here are some others I thought would be delish…..

veggie style – spinach/mushroom/shredded carrot or zucchini
meat people – turkey sausage/green pepper/red onion
dinner party – roasted red pepper/spinach/basil pesto/feta for parmesan

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These look fancy but are really a no fuss recipe. Great one to bring your kids into the kitchen to help fill and roll up the lasagna bundles. It makes a large batch for a big dinner party crowd or to freeze a second pan for a quick weeknight meal.

Serve these tasty bites up with a big, fresh green salad (try my Tortellini Artichoke & Tomato Salad with Creamy Parmesan Dressing or Blueberry & Walnut Salad) and it’s a meal. Bon Appétit!

Gluten free adaptations below.

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Chicken & Spinach Lasagna Roll Ups
makes 18 roll ups

• 16 oz LASAGNA PASTA, WHEAT (18 sheets)*
• 15 oz RICOTTA CHEESE, LIGHT *
• 16 oz COTTAGE CHEESE, LOWFAT*
• 16 oz SPINACH, CHOPPED, FROZEN (thawed and water squeezed out)
• 1/4 cup PARMESAN CHEESE, fresh, grated
• 1 EGG, lightly beaten
• 1/2 tsp ITALIAN SEASONING
• SEA SALT AND PEPPER TO TASTE
• 1 lb CHICKEN BREASTS, cooked, shredded
• 3 oz SUN DRIED TOMATOES, Julienne, not packed in oil
• 3/4 tsp GARLIC POWDER
• 2- 25 oz jars TOMATO & BASIL MARINARA SAUCE (or favorite kind)
• 1 cup MOZZARELLA CHEESE, SHREDDED, low moisture part-skim

*Gluten free option: Use brown rice or other GF lasagna noodle (rinse with very cold water after boiling).Double check your cheeses for added gluten containing ingredients or stabilizers.

1. Boil a large pot of water. Season water with sea salt and add lasagna noodles (may need to in batches) and cook until softened to al dente (still slightly firm) about 5-7 minutes. Remove from water and spray with cooking spray.

2. In a large bowl mix together ricotta cheese, cottage cheese, 1/4 c. parmesan cheese, 1 egg, 1/2 t. Italian seasoning, salt, pepper and thawed chopped spinach.

3. Preheat oven to 350 degrees F. Spray a large baking dish (or 2 -9 x 13″) with cooking spray.

4. On a large cutting board (may want to cover with wax or parchment paper) layout cooked lasagna noodle, spread with about 3-4 T. spinach/cheese mixture, then layer sun-dried tomatoes, cooked shredded chicken** and sprinkle with sea salt and pepper. Roll up jelly roll style and place seam side down in prepared baking dish. Repeat with remaining ingredients.

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5. Spoon basil marinara sauce over all roll ups, making sure pasta is covered, then sprinkle tops evenly with 3/4 t. garlic powder and shredded mozzarella cheese. Bake uncovered for 20-25 minutes or until cooked through (noodles softened and cheese melted). Serve with fresh shredded parmesan cheese if desired. Makes 18 roll-ups. Serving size: 1 roll with sauce.

**Bake chicken in a covered baking dish, sprayed with cooking spray, for 20-25 minutes or until cooked through, shred with forks or use leftover chicken or store-bought rotisserie white meat (skin removed).

NUTRITION INFO PER SERVING: 230 calories, 4g fat, 1.5g sat fat, 40mg cholesterol, 31g carb, 6g fiber, 11g sugar, 19g protein

PRINT RECIPE – PDF

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