Lasagna Rollups

1. 1

   Preheat oven to 400u00b0 F.

2. 2

   Spread Alfredo sauce evenly on the bottom of a greased 9-inch square baking pan.

3. 3

   Lay out precooked lasagna pasta sheets and cut so they are about 2 1/2-inch x 5-inch.

4. 4

   Spoon 2 tablespoons of Ricotta filling on the center of each sheet. Add 2 ounces of chicken and 2 tablespoons of sauteed spinach over the cheese.

5. 5

   Roll the pasta up over the filling to make a wrap.

6. 6

   Place finished rollups onto the Alfredo-lined pan.

7. 7

   Top with another 3/4 cup of Alfredo sauce and put into the oven.

8. 8

   Bake at 400u00b0 F or until an internal temperature of 165u00b0 F is reached.

9. 9

   Serve.

10. 10

    Ricotta Filling Instructions

11. 11

    Combine the grated Parmesan cheese, basil, parsley and garlic in the bowl of a food processor. Pulse until well combined.

12. 12

    Add the shredded Mozzarella cheese, Part-Skim Ricotta cheese and eggs to the mixture and process. Reserve in the refrigerator until needed.

13. 13

    Alfredo Sauce Instructions

14. 14

    Melt 1/2 cup of butter in a medium saucepan over medium-high heat. Add the flour to the sauce pan and stir. Continue stirring and cooking the mixture for 3 minutes.

15. 15

    Whisk in the milk and cream and bring to a simmer while stirring.

16. 16

    Add cream cheese and seasonings and continue to stir to incorporate the Cream Cheese.

17. 17

    Whisk in the shredded Asiago & Parmesan cheese and heat just enough to fully incorporate the cheese.

18. 18

    Sauteed Spinach Instructions

19. 19

    Place a saute pan over high heat and add the olive oil.

20. 20

    Just as the oil starts to smoke, add the spinach and garlic.

21. 21

    Saute the mixture until the spinach begins to wilt, about 1-2 minutes.

22. 22

    Remove from pan and cool on a sheet pan. Season with salt.

* Per serving · 4 servings · Values may vary.