9 lasagna noodles
1 lb chicken cooked and shredded
2 cup ricotta cheese
10 oz spinach frozen, rinsed and drained
1/4 cup parmesan cheese
1 large egg
1 tbsp basil fresh and chopped, plus more for garnish (optional)
1 tsp garlic minced
1 pinch salt to taste
1 pinch black pepper to taste
1/4 tsp red pepper flakes
1/2 cup sun-dried tomatoes chopped
2 cups mozzarella cheese
2 cup marinara sauce

Cook lasagna noodles per package Instructions. Lay cooked lasagna noodles flat on some parchment paper sheets to dry. Set aside.
While noodles cook mix ricotta cheese, spinach, parmesan cheese, egg, basil, garlic, salt, pepper, and red pepper flakes in a large bowl until combined.
Preheat oven to 425 F.
In a 10x11 baking dish (or similar size), smooth out 1 cup of marinara sauce in the bottom of the dish. Set aside.
To prepare the lasagna roll-ups: Spread a thick layer of ricotta cheese mix (about 1/4 to 1/3 cup) on top of each lasagna noodle, keeping it about 1/2 inch away from the edges. Add 1-3 tbsp shredded chicken evenly across the ricotta cheese mix. Sprinkle 2-3 tsp sun-dried tomatoes and 1-2 tbsp of mozzarella cheese on top of chicken. Tightly roll up lasagna noodles from one end to the other. Place the lasagna roll in the baking dish, seam side down. Repeat this step until all lasagna rolls are in the baking dish.
Pour the remaining 1 cup of marinara sauce on top of the lasagna roll-ups. Sprinkle the rest of the mozzarella cheese on top.
Cover dish in aluminum foil and cook for 20 minutes. Remove foil and cook for another 5 to 10 minutes or until cheese has melted.
Serve immediately with more chopped fresh basil on top for garnish (optional).
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