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Old 11-01-2008, 08:56 AM   #1
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Chicken and Spinach Lasagna Rolls

Chicken and Spinach Lasagna Rolls

In a shallow baking dish, ladle a layer of beschamel sauce that has some fresh grated parmesan cheese.

For the rolls, precook lasagna pasta and lay the sheets out to cool. On one end of a lasagna sheet place: 1-2 table spoons of ricotta, 1-2 table spoons of cooked/large dice chicken breast, a table spoon of thawed/drained frozen spinach and a tablespoon or so of grated asiago or parmesan, pinch of salt and pepper. Roll up the lasagna and place them in the baking dish with the end flap down.

I made a simple tomato sauce using diced canned tomato, onion, garlic, basil and red pepper flakes. You can use jarred if you'd like. I should have reduced my tomato sauce more, so be aware of that or use puree.

Ladle the top of the rolls with the tomato sauce, cover and place into a 375 oven for 30 minutes.

Plate the rolls and top with more fresh asiago or parmesan and fresh basil.


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Old 11-01-2008, 09:01 AM   #2
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I can just see me trying to roll up a slippery lasagna noodle without mushing everything out
I can also see me giving this a try. It looks very good, Jeeks.
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Old 11-01-2008, 09:54 AM   #3
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Thanks. They aren't really slippery after they dry off and cool. If the filling starts to come out, just jam it back in there. lol

Obvously the pasta is just the vehicle for many different combinations. I almost did a ragu with roasted asparagus. But that will have to wait for another day.
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Old 11-01-2008, 12:02 PM   #4
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They look YUMMY!! Good job Jeekinz!
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Old 11-01-2008, 12:12 PM   #5
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Quote:
Originally Posted by Jeekinz View Post
Chicken and Spinach Lasagna Rolls

In a shallow baking dish, ladle a layer of beschamel sauce that has some fresh grated parmesan cheese.

For the rolls, precook lasagna pasta and lay the sheets out to cool. On one end of a lasagna sheet place: 1-2 table spoons of ricotta, 1-2 table spoons of cooked/large dice chicken breast, a table spoon of thawed/drained frozen spinach and a tablespoon or so of grated asiago or parmesan, pinch of salt and pepper. Roll up the lasagna and place them in the baking dish with the end flap down.

I made a simple tomato sauce using diced canned tomato, onion, garlic, basil and red pepper flakes. You can use jarred if you'd like. I should have reduced my tomato sauce more, so be aware of that or use puree.

Ladle the top of the rolls with the tomato sauce, cover and place into a 375 oven for 30 minutes.

Plate the rolls and top with more fresh asiago or parmesan and fresh basil.

If you're interested in an easy to make, fantastically flavored and fairly low calorie dish , this is it. I make these often (recipe from Lidia Bastianich) and I love them. Your recipe is almost identical.
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Old 11-01-2008, 12:14 PM   #6
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I'm another one who has trouble with "rolled" lasagna dishes.

While Jeekinz's version is obviously prettier, aAm thinking that this would also be just as delicious made as a "mini" regular lasagna - i.e. a light layer of sauce in the bottom of the baking dish, a layer of lasagna noodles, a layer of filling, another layer of noodles, more sauce & a little grated cheese on top before baking.
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Old 11-01-2008, 12:50 PM   #7
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Thanks for posting this Jeeks!!!
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Old 11-01-2008, 01:05 PM   #8
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Yummy what time did you say dinner was.
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Old 11-01-2008, 04:13 PM   #9
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Great picture! I should never come to this site hungry LOL
Do you think it would be ok to make this with shrimp instead of chicken?
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Old 11-01-2008, 04:18 PM   #10
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Wow, that's beautiful, Jeeks!

Lee
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