Ingredients
Scale
- Lasagna Rolls:
- 12 lasagna noodles (no-boil or traditional, cooked as needed)
- 2–3 boneless skinless chicken breasts, cooked and shredded
- 4 cups fresh spinach, sautéed
- 15 oz ricotta cheese (whole milk recommended)
- 2 cups shredded mozzarella cheese (part-skim optional)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper, to taste
- Sauce:
- 2 cups marinara sauce (store-bought or homemade)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). - Prepare Filling:
In a large bowl, mix shredded chicken, sautéed spinach, ricotta cheese, 1 cup mozzarella, Parmesan, garlic powder, salt, and pepper. - Cook Noodles:
If using traditional noodles, cook according to package directions. Drain and lay flat to cool slightly. - Assemble Rolls:
Spread about 1/4 cup of filling on each noodle, then roll up tightly. - Add Sauce:
Spread 1/2 cup marinara sauce in the bottom of a baking dish. Place lasagna rolls seam-side down. Top with remaining sauce and sprinkle with remaining mozzarella cheese. - Bake:
Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes, or until cheese is melted and bubbly. - Serve:
Let cool for 5 minutes before serving. Garnish with fresh basil or extra Parmesan if desired.
Notes
- Calories: 420
- Protein: 34g
- Carbohydrates: 28g
- Fat: 20g
- Fiber: 3g
- Sugar: 6g
- (Nutrition may vary based on ingredients and portion size.)
- Prep Time: 20 minutes
- Cook Time: 30 minutes