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1
Preheat oven to 400u00b0 F.
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2
Spread Alfredo sauce evenly on the bottom of a greased 9-inch square baking pan.
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3
Lay out precooked lasagna pasta sheets and cut so they are about 2 1/2-inch x 5-inch.
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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.
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5
Roll the pasta up over the filling to make a wrap.
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6
Place finished rollups onto the Alfredo-lined pan.
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7
Top with another 3/4 cup of Alfredo sauce and put into the oven.
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8
Bake at 400u00b0 F or until an internal temperature of 165u00b0 F is reached.
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9
Serve.
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10
Ricotta Filling Instructions
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11
Combine the grated Parmesan cheese, basil, parsley and garlic in the bowl of a food processor. Pulse until well combined.
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12
Add the shredded Mozzarella cheese, Part-Skim Ricotta cheese and eggs to the mixture and process. Reserve in the refrigerator until needed.
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13
Alfredo Sauce Instructions
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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.
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15
Whisk in the milk and cream and bring to a simmer while stirring.
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16
Add cream cheese and seasonings and continue to stir to incorporate the Cream Cheese.
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17
Whisk in the shredded Asiago & Parmesan cheese and heat just enough to fully incorporate the cheese.
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18
Sauteed Spinach Instructions
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19
Place a saute pan over high heat and add the olive oil.
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20
Just as the oil starts to smoke, add the spinach and garlic.
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21
Saute the mixture until the spinach begins to wilt, about 1-2 minutes.
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22
Remove from pan and cool on a sheet pan. Season with salt.
