Growing up, Lasagna was a “special occasion” meal usually prepared for Christmas or Easter dinner. I recently got a craving for this hearty Italian dish, but considering Christmas is now over and Easter is quite a few months away- I had to improvise. As I peered into my refrigerator a pack of chicken and fresh spinach stared at me, daring me to get creative. Below is my resulting recipe…hope you enjoy as much as I did. This non-traditional Lasagna is easy enough to make on a week night, not to mention loaded with veggies and lean protein. So glad I didn't have to wait for the next holiday to "roll" around!
Chicken Lasagna Rollatini
Ingredients
6 dried lasagna noodles
8 ounce package reduced-fat cream cheese
(Neufchatel), softened
½ cup milk
¼ cup grated Parmesan cheese
1 ½ cups cooked,
chopped chicken (ie: sauté, grill, or roast)
10 ounce package of fresh spinach
1/8 teaspoon black pepper
Salt to taste
1 cup marinara sauce
Directions:
1. Preheat oven to 350 degrees F.
Cook lasagna noodles according to package directions.
Drain noodles.
Once cooled, cut each noodle in half crosswise and set aside.
2.
White Sauce Step-
In a medium mixing bowl beat cream cheese with an electric mixer on
medium speed for 30 seconds. Slowly add milk, beating until smooth.
Stir in Parmesan cheese and pepper.
3. Vegetable Step-
Saute spinach in olive oil and garlic. Season with salt to taste.
4. Chicken Step-
Season and cook chicken by method of your choice.
Examples: grill, roast, bake, or saute...then chop into bite size cubes
5. Filling Step-
In a medium bowl stir together 1/2 cup of the white sauce, the cooked chicken, and sautéed spinach.
Place about 1/4 cup of the filling at an end of each cooked noodle and roll.
Sparsely fill the bottom of a rectangular baking dish with white sauce.
Arrange rolls, seam sides down.
Spoon remaining white sauce over the rolls, then spoon the marinara sauce over the white sauce.
Cover with foil. Bake for 30 minutes or until heated through.
Mangia!
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