Chicken & Spinach Lasagna Rollups with a Mixed Spring Greens and Cherry Tomato Salad
Today I was inspired by Pinterest to make some lasagna rollups for Sunday dinner. These are just lasagna pasta rolled up with filling rather than layered. The original recipe calls for ricotta, Parmesan, and chicken only, but I added chopped frozen spinach, one cooked & diced carrot, and oregano. I ran out of chicken mixture and had to make 4 of them with ricotta, Parmesan, and "mixed Italian cheeses."
Lasagna rollups standing upright and ready to be topped with marinara.
The original recipe has the rollups laying "flat" with the seams at the bottom. I thought it looked nicer with the rollups standing upright. I was a bit concerned the cheese might soften too much while cooking and slide out the bottom but it didn't; works perfectly. Before you put the rollups in the baking dish, spread a small amount of sauce on the bottom to keep them from sticking.
Before baking . . .
Top with sauce and cheese, and bake in a 375-400F oven for about 30 minutes, or until the lasagna is hot and the cheese is bubbly.
Salad of spring greens and cherry tomatoes with lasagna rollups.
I served my lasagna with a simple salad of mixed spring greens and sliced cherry tomatoes, dressed with a balsamic vinaigrette, and sprinkled with a bit of Parmesan cheese. I made about 15 rollups using this method, so it helps if you need to prepare a lot of lasagna in a small baking dish. This recipe made plenty of leftover rollups which will make a perfect Monday lunch (and dinner).