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Home » Chicken » Cheesy Lasagna Rolls

Cheesy Lasagna Rolls

November 18, 2013 by Judith Hannemann

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Easy to make lasagna dinner where you can use leftovers

Fancy enough for company!  And a great way to use leftovers.

This meal is actually a leftovers story.I had so many things I wanted to use up before I forgot about them and they went bad–a continuing story around here.To start out, I had a little bit of roast chicken breast meat that would probably be about 1 cup chopped.  I also had tag ends of bagged shredded cheese all over the fridge and not to mention a darned brick pack of chopped spinach that kept falling out of my freezer and onto my foot each time I opened the freezer door–hey, that HAD to go!!

Easy to make lasagna dinner where you can use leftovers

I also had a half jar of marinara sauce that I had to keep moving around in the fridge–get the idea?  Oh, and that half package of lasagna noodles in the cupboard that was taking up space….I waste FAR too much food and like most folks, I don’t have money to burn so I really want to use this stuff, not throw it out.OK, I did open a jar of alfredo sauce I’d bought because I wanted to see what it tasted like (I make my own all the time), and I did have a large container of ricotta I’d just bought.Bottom line is I didn’t care too much for that alfredo sauce, probably from being spoiled and making my own, so I mixed it with a bit of the marinara and found it improved the taste, so I used it.

But upon making these again, I’d either use all marinara or better yet, make my own rich, fattening and PACKED WITH CHEESE alfredo!BTW, dish can be made entirely meatless if the chicken is left out.

 

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Cheesy Lasagna Rolls

Lasagna rolls are the easiest lasagna recipe ever! Individual servings of your favorite comfort food.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: lasagna, lasagna rolls
Servings: 8 people
Calories: 362kcal
Author: Judith Hannemann

Ingredients

  • 8 lasagna noodles
  • 15 oz ricotta cheese
  • 1/2 cup shredded provolone
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded asiago
  • 10 oz frozen chopped spinach thawed
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 egg beaten
  • 1 cup shredded cooked chicken optional
  • 26 oz marinara sauce (see notes)
  • 1/2 cup shredded mozzarella for topping

Instructions

  • Cook lasagna noodles per package directions. Drain and set aside.
  • Preheat oven to 375 degrees F.
  • Squeeze all the water out of the spinach. Best way to do this is squeezing by hand I take small handfuls at a time and really squeeze the heck out of it. Place squeezed spinach in a. large bowl.
  • Add the ricotta, shredded cheeses, salt, pepper and chicken to the spinach and blend well. Add the beaten egg and mix thoroughly.
  • Place about 1/2 cup of any sauce you use in the bottom of an 11 x 7-inch baker; spread across the bottom.
  • Place about 1/3-1/2 cup of the spinach mixture onto each lasagna noodle, spreading it out and leaving about 1/2 inch at one end of the noodle without any filling. Roll up, rolling towards the unfilled end. Place seam side down in prepared pan. Repeat.
  • Pour remaining sauce over rolls in pan, taking care to cover the tops of the rolls with sauce. Distribute the 1/2 cup of mozzarella for topping evenly over rolls.
  • Cover dish with aluminum foil and bake at 375 degrees F for 30-40 minutes.

Notes

For the sauce: I mixed 1/2 prepared Alfredo sauce to 1/2 prepared marinara–which totaled about 2-3 cups of sauce. Feel free to use 100% of what you like! But if you want to mix the sauces, mix a teaspoon of each together and see if you like the taste first before committing.
*Bulk Italian sausage would be an excellent substitute for chicken, or omit meat for vegetarian lasagna rolls.

Nutrition

Serving: 1piece | Calories: 362kcal | Carbohydrates: 30g | Protein: 25g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 1418mg | Potassium: 621mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5044IU | Vitamin C: 8mg | Calcium: 386mg | Iron: 3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
3.3.3077



  Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Chicken, Comfort Foods, Everyday Meals, Vegetarian Dishes Tagged With: alfredo sauce, casseroles, chopped spinach, Italian food, lasagna, lasagna roll ups, marinara sauce, pasta dinners, spinach lasagna roll ups, vegetarian entrees

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Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Renuka says

    December 9, 2013 at 9:31 am

    This is amazing! I can't wait to dig into this lasagna! 🙂

  2. Judith Hanneman says

    December 9, 2013 at 3:13 pm

    These are so good!! Enjpy!!

  3. Alexis Wilde says

    May 31, 2014 at 1:24 pm

    have you ever frozen these?

  4. Judith Hanneman says

    May 31, 2014 at 1:35 pm

    Never have frozen them Alexis. I don't think they'd take to freezing very well, so off the top of my head, I wouldn't recommend it.

  5. stephannie anderson says

    October 5, 2015 at 6:32 pm

    I made these and are really good. I used hot Italian sausage instead of chicken and all mozzarella cheese.

    • Judith Hanneman says

      October 5, 2015 at 7:17 pm

      Oh boy that sounds good!!! I love me some hot Italian sausage. You’d probably like my slow cooker hot lasagna too!!!

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