National Pinot Grigio Day:Chicken And Spinach Lasagna Roll-Ups Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and cook the lasagna noodles according to package instructions.
• STEP 2.In a large skillet, cook the chicken until no longer pink. Add the spinach and cook until wilted.
• STEP 3.In a bowl, combine the cooked chicken and spinach with ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and pepper.
• STEP 4.Spread a thin layer of tomato sauce in the bottom of a baking dish. Place a spoonful of the chicken mixture on each lasagna noodle and roll up. Place the roll-ups in the baking dish.
• STEP 5.Pour the remaining tomato sauce over the roll-ups and sprinkle with mozzarella cheese. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
• STEP 6.Serve the Chicken and Spinach Lasagna Roll-Ups hot, garnished with fresh basil leaves. Enjoy with a glass of Pinot Grigio.

Cooking Tips

• Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
• You can use store-bought tomato sauce or make your own from scratch.
• Feel free to add other vegetables, such as mushrooms or bell peppers, to the chicken and spinach mixture for extra flavor.
• If you prefer a vegetarian version, you can omit the chicken and add more vegetables or tofu instead.

Storage and Serving

• Leftover Chicken and Spinach Lasagna Roll-Ups can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the roll-ups in a baking dish, cover with foil, and bake at 350°F for about 20 minutes, or until heated through.
• Serve the roll-ups as a main dish with a side salad or garlic bread, or cut them into smaller pieces and serve as an appetizer.