Wednesday, May 11, 2011

Chicken & Spinach Lasagna Roll-ups


In my opinion, this was much easier to put together than a traditional lasagna dish.  And the more you can do ahead of time, the quicker it goes.  Rolling up the noodles gives you the same layers you would get with a traditional lasagna.  But without all the hassle of trying to figure out which layer comes next, it's done for you.  Plus, there's no trying to calculate out, how to properly third everything so it comes out just right at the end.  We used the leftover roasted chicken from Shiloh Farm TN and it was just as juicy and tender.  Also, it paired perfectly with the Creamy Paprika sauce.  This will definitely be how we make lasagna from now on.  What a great outlet for any leftovers you have in your fridge!!  Feel free to experiment and make it your own.  Served this, along side a salad with homemade ranch dressing and can't wait to have it leftover, it's going to be even better!!  

Ingredients: 

6 lasagna noodles
2 cups roasted chicken, shredded
5 oz spinach, cooked 
1 (big) clove garlic, grated (or use 2 small)
1/2 cup cottage cheese
1/2 cup sour cream
2 green onions, sliced 
1/2 cup cheese (Italian mix)
season to taste (3/4 tsp salt & 1/2 tsp white pepper)
1 tsp Sunny Paris seasoning (optional)

Preheat oven to 350F.  In a small mixing bowl, mix above ingredients (except noodles), set aside.  

Meanwhile prepare your noodles according to package directions but take off about 2 mins of boiling time.  This will ensure they don't overcook once you place them in the oven.    

Place noodles on a surface and allow them to cool just a bit so you can handle them.  As you can see I used a pastry mat, they did stick slightly but came right off.  

Meanwhile prepare your sauce (see below).  

Spread chicken mixture evenly on the noodles, don't be afraid to use your hands, then roll them up.  

Place some of the sauce in the bottom of an 8x8 square baking dish, place roll ups on top of sauce.  Top with more sauce (don't worry if you don't use it all, trust me you will find something to pour it over ;) sprinkle with cheese and garnish with parsley.  

Place in oven, uncovered and bake for approximately 30 mins or until bubbly.  




Creamy Paprika Sauce
4 T butter
4 T flour, lightly 
2 cups whole milk, warmed
1 clove garlic, grated
season to taste (1 tsp salt and 1/2 tsp white pepper)
a couple grates of nutmeg
1 tsp paprika 
1/2 tsp onion powder

In a saucepan, melt butter. Add flour and stir for about a minute. Then add warmed milk and still to it begins to thicken. It will take several minutes for it to thicken. Remember, you can always add more milk at the end to get desired consistency. Add nutmeg, garlic, paprika, onion powder and finally season with salt & pepper to taste.

Entire dish makes 6 servings


4 comments:

  1. Fabulous idea! I'm making lasagna for Sunday and I'm using this method :)

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  2. DELICIOUS!! I made this last night. The sauce...amazing. Very nice mild flavored twist on lasagna! My sons loved it too!!

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  3. Do think this would freeze well? Prepare it all the way, don't cook it, freeze it and from freezer to oven?

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  4. Hi Carletta,
    I have no experience with freezing this dish & trying to reheat it. But here's my guess on what is probably best.

    Freezer to oven: I would think that the very center of the roll would be most difficult to thaw out properly & then it would take way longer to cook, the top would be most likely get burned & the inside might still have ice crystals. I would advise against this method.

    Freezer to ridge to thaw: This would be your best option, allowing it to that in the fridge up to 36 hrs before placing it in the oven. This should minimize any potential challenges.

    Good luck & let me know how it turns out!

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Would love to know what you think, please feel free to let me know you stopped by. Big Southern hugs!!!

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