Creamy Chicken Spinach Lasagne Rolls
1lb cooked shredded chicken breast
1/2 cup finely cut spinach (1/4 thawed block of frozen)
1 cup plain greek yogurt
1 cup shredded mozzarella
1/2 cup Parmesan
Basil, parsley, salt, pepper and garlic to taste (couldn't tell you how much I actually used)
1/2 cup finely cut spinach (1/4 thawed block of frozen)
1 cup plain greek yogurt
1 cup shredded mozzarella
1/2 cup Parmesan
Basil, parsley, salt, pepper and garlic to taste (couldn't tell you how much I actually used)
Combine all above ingredients then spread equally between 14 boiled al dente lasagne noodles (ran under cold water), roll up and place in greased 9X13 pan
Cheese sauce: melt 2 tablespoons butter in small sauce pan, whisk in 2 tablespoons of flour, add 1 cup of milk, 1/2 cup mozzarella and 1/4 cup parmesan, stir until thickened.
Pour cheese sauce over lasagne rolls, top with more mozzarella and parm, and sprinkle with parsley. Bake at 350 for 25-30 min.
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