YOUR SOLIN GENERATED RECIPE
Chicken Alfredo Lasagna Roll-Ups
Tender lasagna noodles rolled with succulent shredded chicken and creamy spinach ricotta, then baked under a velvety parmesan sauce until bubbling and golden.
INGREDIENTS
2 whole whole wheat lasagna noodles
3 oz cooked chicken breast, shredded
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.25 cup plain nonfat Greek yogurt
2 tbsp grated parmesan cheese
1 clove garlic
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in boiling water according to package directions until al dente, then drain and lay flat on parchment paper.
Mince the garlic and sauté it in a small pan with the olive oil over medium heat for 1 minute until fragrant.
Add the fresh baby spinach to the pan and cook until wilted, then remove from heat and squeeze out any excess moisture.
In a medium bowl, combine the shredded chicken, ricotta cheese, sautéed spinach, half of the parmesan cheese, sea salt, and black pepper.
In a separate small bowl, whisk together the Greek yogurt, dried oregano, and the remaining parmesan cheese to create the alfredo sauce.
Spread the chicken and ricotta mixture evenly across the length of each lasagna noodle.
Roll the noodles up tightly and place them seam-side down in a small baking dish.
Spoon the Greek yogurt sauce over the top of the rolls.
Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the sauce is set and slightly golden.