Chicken and mushroom lasagne rolls
A different take on lasagne, these rolls have a filling of chicken, sauteed mushrooms, spinach and cheese.
Ingredients
Serves: 9
- 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
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.
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Reviews & ratings
Average global rating:
(63)
Reviews in English (52)
This recipe was very delicious! I did make a few mistakes though, and I hope by sharing them it will help others out.. First, I should have chopped my ingredients previous to starting the cooking - I used fresh spinach, mushrooms, and a frozen chicken breast I had to defrost and cook. I started boiling the lasagna noodles far too early so by the time I actually made the rolls, they were sticking together and some were ripped. The next mistake I made was doing the mushrooms separate - my boyfriend doesn't eat them, so I decided to add them to only a few rollups for myself, but the mushroom quantity ratio to the other ingredients was overpowering so they didn't turn out so well. Also, the recipe says to boil 18 noodles and it makes 9 servings. I'm not sure if it's just me, but I could only fit 12 rollups in my 9x13 glass pan. I made them by having the noodle flat, adding filling along the middle, and rolling it up so it was layered (kind of) and very fat! If it is supposed to be done another way please let me know! I think the best part of this recipe was the combination of tomato and alfredo sauces with all the cheeses - absolutely delicious! Hope this helps! - 24 Apr 2009 (Review from Allrecipes US | Canada)
This was really tasty! My boyfriend and I absolutley LOVED it! A few tips to share: #1 If you cook the noodles ahead of time, place them separately on top of wet paper towels to prevent them from drying out. #2 Cook the spinach and mushroom mix in white wine. It really adds a bit of great flavor #3 I thought it could use a little bit more ricotta and spinach. This is just personal taste, however, as I LOVE lasagna filling! #4 make sure the chicken is cut up really small to make it easier to eat as well as easier to roll up!! Great recipe! - 15 Aug 2009 (Review from Allrecipes US | Canada)
This recipe is unbelievable! I followed the recipe exactly as it was written (pine nuts and all) and it was out-of-this world! - 12 Jul 2009 (Review from Allrecipes US | Canada)
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