Preheat oven to 350. Combine spinach, ricotta,
Parmesan cheese, egg, garlic, Italian seasonings,
chicken, and salt and pepper in medium bowl. Pour
about 1 cup of sauce on the bottom of a 9x13 baking
dish.
Place a piece of wax paper on counter and lay out
lasagna noodles. Make sure noodles are dry by
patting them with a paper towel. Spoon ricotta
mixture out evenly on each noodle (about 1/3 cup
per noodle). Roll carefully and place seam side
down in baking dish.
Ladle sauce over the noodles in the baking dish and
top each noodle with about 1 Tbsp mozzarella cheese.
Cover baking dish tightly with foil and bake 40
minutes or until cheese melts and noodles are warm
in center. Serve with sauce.
Can also use frozen spinach. Thaw and drain before
chopping.
Chicken is optional. Approximate calories per roll
is 224 without chicken.
Originally Submitted
7/10/2014
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