Chicken Florentine Lasagna Rolls
Indulge in the creamy decadence of Chicken Florentine Lasagna Rolls, a twist on classic Italian comfort food that's perfect for family dinners or special occasions. This dish features tender lasagna noodles filled with a savory blend of shredded chicken, fresh spinach, and three cheeses—ricotta, Parmesan, and mozzarella—enhanced with a touch of garlic and Italian seasoning. Rolled up and baked to golden perfection in a velvety Alfredo sauce, these lasagna rolls are as stunning as they are satisfying. Quick to assemble with a 30-minute prep time, this recipe strikes a perfect balance between elegance and ease, making it an irresistible addition to your weeknight or holiday rotation. Serve with a sprinkle of fresh parsley and pair it with a crisp green salad for a meal that will delight your taste buds.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 cups Cooked chicken, shredded
- 3 cups Fresh spinach, chopped
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 cup Ricotta cheese
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Alfredo sauce
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light layer of olive oil.
Cook the lasagna noodles in a large pot of boiling salted water according to the package instructions until al dente. Drain and lay the noodles flat on a sheet of parchment paper to prevent sticking.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted (about 2-3 minutes). Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, 1 cup of mozzarella cheese, the egg, shredded chicken, sautéed spinach, Italian seasoning, salt, and black pepper. Mix until evenly combined.
Spread 1/4 cup of Alfredo sauce over the bottom of the prepared baking dish.
Take one lasagna noodle and spread about 1/4 cup of the chicken and spinach mixture evenly over the surface. Roll it up tightly starting from one end. Repeat with the remaining noodles and filling.
Place the lasagna rolls seam-side down in the baking dish, arranging them snugly in a single layer.
Pour the remaining Alfredo sauce evenly over the top of the rolls, spreading it out with a spoon to cover as much of the pasta as possible.
Sprinkle the remaining Parmesan cheese and the remaining 1 cup of mozzarella cheese over the top of the lasagna rolls.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
5270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.9 g | 228% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 9307 mg | 405% | |
| Total Carbohydrate | 561.5 g | 204% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 33.4 g | ||
| Protein | 369.2 g | 738% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4236 mg | 326% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 3941 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
