These rollups, which are an alternative to lasagna, are filled with grilled chicken breast, sauteed portobello mushrooms, spinach, and cheese. They go well with hot garlic bread and a side salad.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 9 |
| Yield: | 18 rollups |
Ingredients
- 18 lasagna noodles, cooked and drained
- 2 cups marinara sauce
- 1 teaspoon vegetable oil
- 2 portobello mushrooms, diced
- 1 cup frozen chopped spinach
- 2 cups diced cooked chicken
- 1 (15 ounce) container ricotta cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- ¼ cup pine nuts
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
- Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9×13 glass baking dish; set aside.
- Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
- Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the rollups.
- Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.
Nutrition Facts
| Calories | 603 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 13 g |
| Sodium | 1004 mg |
| Sugars | 9 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Very time consuming with 1 hand and 2 little kids arguing etc lol. I think it will be delicious as do my kids cant wait for tomorrow’s dinner. I made my own parmesean sauce for the marinara its great with lots of foods I make. Thank you for sharing your recipe
Amazing Recipe! I made this for my daughter and myself by halving the recipe (she took the leftovers home). I used one chicken breast from a rotisserie chicken (to save time), and used an entire jar each of marinara and Alfredo because we love saucy pasta! I wish I had made the entire recipe! Cannot wait to make this again!
wonderful. going to make it again soon!
loved it. had to find this recipe again so I could make it tonight. Like most recipes it’s best to put your own spin on it.
Followed the recipe almost to a T. Only thing I did different was use fresh spinach. (chopped, sautéed and squeezed dry) Used garlic flavored Alfredo and my boyfriend and I still thought this was just OK. Even the next day we didn’t find it any better. With all those yummy ingredients, we thought this was going to be a lot more flavorful. OH… and that prep time is way off. With all the chopping, and cooking of the chicken and mushrooms… it was more like an hour prep!
I followed the recipe exactly (although many reviews had helpful tips) and it turned out great! I especially enjoyed the Alfredo sauce and the mushrooms, made for an interesting taste!
These were good, will make again. Added 2 eggs to filling as per others suggestions, I think it helped. Added more marinara but was still a bit dry. Perhaps I wasn’t supposed to squeeze excess water out of spinach (?) maybe next time I’ll try that or add 1/2 can stewed tomatoes. Added garlic to spinach/mushroom mix for more flavor. Pine nuts didn’t seem necessary, next time will save myself the expense. I could only fit 15 rollups in my 9×13 so didn’t need all 18 noodles. Overall good recipe.
I rarely write a review since usually someone in my large family has a complaint about a recipe. This recipe was the exact opposite of almost any other dish that I’ve made. I’ve now made this recipe twice, once following exactly the ingredients and once with a few minor changes. Both time the dish turned out amazing but I do have to say that following the recipe without any changes is the best way to go, even down to the pine nuts. The few changes I made were omitting the pine nuts and using regular canned mushrooms, which still turned out great but just a tad under the exact recipe. Thank you so much for sharing the best recipe (for our household) we have ever tried. Rhonda
Delicious:) I added extra sauce as most everyone suggested, but still needed more. That’s my only critique. Will make again.
Excellent although I did some subs as didn’t have mushrooms or some of the other ingredients. Added sundried tomatoes, used fresh spinach that I sauted in olive oil and garlic. Used tomatoe based sauce instead of Alfredo and no pine nuts. Husband loved it, easy and good use of left over chicken. Thanks for the great recipe!
This was a great recipe! Next time I will skip the chicken and just double the spinach.
So yummy! I wanted a lighter version of the recipe for a summer dinner so I made my own marinara sauce and light alfredo sauce. I also used fat free ricotta cheese. Other than these changes, I followed the recipe exactly and it was great!
I was gonna give this three stars until I ate it leftover. It was so much better the second day, it was like a new meal. Okay, here’s the thing. It was too dry. Just my preference, I guess. I like sloppy saucy lasagna. This may have been perfect if I had added a jar of alfredo (or even marinara) to the chicken/spinach mixture. Maybe even mix some mozzarella, or substitute cottage cheese for the ricotta. That being said, the second day, I poured about half a jar of marinara on top and put it back in the oven, and it was awesome. I was going to dump the leftovers, but now I’m looking forward to having it for dinner again.
I really loved this recipe, I have been wanting to do some thing like this for a while. My family loved it and my husband doesn’t really like spinach but he loved this. I added some red bell peppers to give it more color.
These were absolutely delicious! I made a couple changes. First, I added 2 eggs to the filling. There was no way the filling was going to stick together without something to bind it and eggs are a standard in lasagna filling, so two were just right. Second, I used all marinara sauce instead of the marinara/alfredo combo. My husband and I could not get enough of this meal!
I prepared this as written and the kids really liked it. I thought it was just okay, but great for someone watching portion sizes.
This was EXCELLENT! I’d give more stars if I could. I made it with whole wheat lasagna noodles and half portobello and half regular mushrooms. My family just loved it and I will make again and again.
I didn’t add the mushrooms or pine nuts but it still turned out delicious! Word of advice: COVER and bake for 40 mins (it will keep your noodles from getting tough). Then uncover, add cheese, and finish baking.
this was amazing!!! i used 3 cups of marinara- and actually will probably use 4 next time. i also used half garlic flavored alfredo sauce and half regular. i took the suggestions from a few other reviews and also cooked my mushroom mixture with white wine, onion, and a few garlic cloves. this dish was excellent, and definitely one of my favorites!! next time i may try to make it with spicy italian sausage instead of the chicken.
This was a great, rich, tasty dish! Everyone loved it! I sauteed my mushrooms (baby bella’s), and baby spinach, in white wine. Extra sauce was a great suggestion.
Absolutely delicious!