About this recipe:A different take on lasagne, these rolls have a filling of chicken, sauteed mushrooms, spinach and cheese.
18 lasagne sheets, cooked and drained
500ml pasta sauce
1 teaspoon vegetable oil
4 to 6 portabellini mushrooms, diced
150g frozen spinach
275g diced cooked chicken
450g ricotta cheese
50g grated Parmesan cheese
1 teaspoon dried oregano
salt and ground black pepper to taste
500ml white sauce
100g grated mozzarella cheese
4 tablespoons pine nuts
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in the lasagne sheets, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the sheets are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
Preheat oven to 190 C / Gas 5. Spread the pasta sauce in the bottom of a 22x33cm glass baking dish; set aside.
Heat oil in a frying pan 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, Parmesan, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 4 tablespoons of the mixture on each lasagne sheet. Roll the sheet up, and place seam-side down into the prepared baking dish. Repeat for each sheet. Spoon white sauce over the rolls.
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.