White Chicken & Spinach Lasagna Rolls
Ingredients
The pasta and filling
-
8
pieces
Lasagna Noodles
-
5
oz
Fresh Spinach Leaves
-
1
lb
Lean Ground Chicken
-
1
cup
Asiago Shredded Cheese
-
2
cup
Mozzarella Cheese
-
8
oz
Crème Fraiche
-
1
tbsp
Parsley Flakes
The sauce
-
3
tbsp
Butter
-
2
tsp
Minced Garlic
-
2
tsp
Italian Seasoning
-
1
tsp
Fresh Thyme, chopped
-
1
tsp
Fresh Rosemary, chopped
-
1
1/2
Heavy Whipping Cream
-
2
tsp
All-Purpose Flour
-
1/2
tsp
Garlic Powder
-
1/4
tsp
Sea Salt
-
1/2
tsp
Black Pepper
-
1/2
cup
Basil Pesto
Instructions
- Boil water and cook lasagna noodles according to package instructions, then cool them on a flat surface.
- In a pan, melt 1 tbsp of butter, add spinach and garlic, and cook until spinach wilts. Drain excess liquid.
- In the same pan, add olive oil, rosemary, and thyme, then add ground chicken, Italian seasoning, and paprika. Cook until chicken is done and drain.
- In another pan, melt 2 tbsp of butter, add flour, and stir until it binds. Add heavy cream and garlic powder, cooking for 5 minutes.
- Remove sauce from heat, fold in half of the cooked ground chicken, and set aside.
- In a bowl, mix crème fraiche, cooked spinach, remaining ground chicken, asiago cheese, 1 cup mozzarella, salt, and pepper.
- Add 1/4 cup of basil pesto to the sauce and another 1/4 cup to the filling mixture, stirring well.
- Spread filling on each noodle and roll them up loosely.
- Spread some sauce on the bottom of a baking pan, place lasagna rolls in, and top with remaining sauce and mozzarella.
- Bake at 400°F for 15 minutes, then allow to cool before serving.
Nutrition Facts (estimated)
Servings
8
Calories
480
Total fat
20.9g
Total carbohydrates
40g
Total protein
20.9g
Sodium
500mg
Cholesterol
80mg
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