This is incredibly pleasant and comfortable. Despite being heavy and creamy, the spinach, pesto, and basil add a welcome splash of color. It has some substance thanks to the chicken, which also makes it feel like a full meal by itself. The cheese’s browned borders are my favorite. Serve alongside a Geek salad that is tangy and light.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 24 lasagna cups |
Ingredients
- cooking spray
- 1 (16 ounce) package lasagna noodles
- 5 ounces baby spinach leaves
- 4 cups shredded cooked chicken
- 3 cups shredded mozzarella cheese, divided
- 3 cups Alfredo sauce, divided
- 2 ¼ cups whole-milk ricotta cheese
- ½ cup prepared basil pesto
- ½ teaspoon kosher salt
- 1 cup shredded Parmesan cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
- Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
- Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
- Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
- Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
- Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.
Nutrition Facts
| Calories | 625 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 16 g |
| Sodium | 1142 mg |
| Sugars | 4 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
The flavors of this dish are truly 5 stars but! The assembly of this was the dickens! It tested my patience- which I reserve and have more of for a Sunday dinner! I wonder if partly it was because neither of the two mixtures were very chilled? Or perhaps I should have combined them? Or maybe i should have cut the noodles in half vs lengthwise? I got to roll 8 and decided I would finish the first muffin pan of roll-ups and move the remaining to a small baking dish and bake like a lasagna. Again – flavor is really good but more work than I care to invest in. Also – made the following small modifications; sautéd some onions and garlic and added the chopped spinach to that sauté (instead of boiling) – adding a sprinkle of red pepper flakes. Followed the steps before and after exactly. Very good! Thanks Julia!
It was a little bit of work, and pretty messy, but well worth the effort. I used a rotisserie chicken, and it was just the right amount for this recipe. Will definitely make it again.
Very bland. I wondered if it might be bland as written, so I added minced garlic and pepper but it was still bland. This was a LOT of work for what it ended up being. I will not be making this recipe again.
Best lasagna recipe ever!! I added red pepper flake package from pizza place and Cajun Alfredo sauce but if possible I would give 10 stars .Everyone loved !! Thank you for sharing
It was fun to make with a friend. Everyone loved it even picky eaters got seconds.
Great recipe! Made today. Halved recipe because I only had 6 lasagne noodles. Followed recipe except for omitting pesto because of nut allergies. I added chopped fresh basil and parmesan to ricotta mix instead. Cutting the noodles in half lengthwise gives the perfect size to fit in muffin cups. Thanks for the recipe!
Delicious, but a lot of work. Also, I only used 8 noodles and had the perfect amount of filling.