Recipe by GOMELA
"A different take on lasagna, these rollups have a filling of grilled chicken breast, sauteed portobello mushrooms, spinach and cheese. They are wonderful with a side salad and hot garlic bread."
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lasagna noodles, cooked and drained
portobello mushrooms, diced
frozen chopped spinach
diced cooked chicken
1 (15 ounce) container
grated Parmesan cheese
salt and ground black pepper to taste
shredded mozzarella cheese
This recipe was very delicious! I did make a few mistakes though, and I hope by sharing them it will help others out.. First, I should have chopped my ingredients previous to starting the cooking - I used fresh spinach, mushrooms, and a frozen chicken breast I had to defrost and cook. I started boiling the lasagna noodles far too early so by the time I actually made the rolls, they were sticking together and some were ripped. The next mistake I made was doing the mushrooms separate - my boyfriend doesn't eat them, so I decided to add them to only a few rollups for myself, but the mushroom quantity ratio to the other ingredients was overpowering so they didn't turn out so well. Also, the recipe says to boil 18 noodles and it makes 9 servings. I'm not sure if it's just me, but I could only fit 12 rollups in my 9x13 glass pan. I made them by having the noodle flat, adding filling along the middle, and rolling it up so it was layered (kind of) and very fat! If it is supposed to be done another way please let me know! I think the best part of this recipe was the combination of tomato and alfredo sauces with all the cheeses - absolutely delicious! Hope this helps!
Followed the recipe almost to a T. Only thing I did different was use fresh spinach. (chopped, sautéed and squeezed dry) Used garlic flavored Alfredo and my boyfriend and I still thought this was just OK. Even the next day we didn't find it any better. With all those yummy ingredients, we thought this was going to be a lot more flavorful. OH... and that prep time is way off. With all the chopping, and cooking of the chicken and mushrooms... it was more like an hour prep!
This was really tasty! My boyfriend and I absolutley LOVED it! A few tips to share: #1 If you cook the noodles ahead of time, place them separately on top of wet paper towels to prevent them from drying out. #2 Cook the spinach and mushroom mix in white wine. It really adds a bit of great flavor #3 I thought it could use a little bit more ricotta and spinach. This is just personal taste, however, as I LOVE lasagna filling! #4 make sure the chicken is cut up really small to make it easier to eat as well as easier to roll up!! Great recipe!
This recipe is unbelievable! I followed the recipe exactly as it was written (pine nuts and all) and it was out-of-this world!
Wow! This was delicious! My boyfriend (who doesn't like spinach or mushrooms) had three servings (and I had two!)...I didn't use the pine nuts because I didn't have any. I used low-fat alfredo sauce and 2% milk mozarella. I also used a little more parmesan than called for (mostly because I wasn't paying attention when I put it in...but it still tasted wonderful). I served it with some homemade garlic bread. The marinara and alfredo go together VERY well...it gave the roll-ups a completely different taste than they would have had with either sauce alone. I will definitely make this again!
I was gonna give this three stars until I ate it leftover. It was so much better the second day, it was like a new meal. Okay, here's the thing. It was too dry. Just my preference, I guess. I like sloppy saucy lasagna. This may have been perfect if I had added a jar of alfredo (or even marinara) to the chicken/spinach mixture. Maybe even mix some mozzarella, or substitute cottage cheese for the ricotta. That being said, the second day, I poured about half a jar of marinara on top and put it back in the oven, and it was awesome. I was going to dump the leftovers, but now I'm looking forward to having it for dinner again.
These were absolutely delicious! I made a couple changes. First, I added 2 eggs to the filling. There was no way the filling was going to stick together without something to bind it and eggs are a standard in lasagna filling, so two were just right. Second, I used all marinara sauce instead of the marinara/alfredo combo. My husband and I could not get enough of this meal!
I didn't add the mushrooms or pine nuts but it still turned out delicious! Word of advice: COVER and bake for 40 mins (it will keep your noodles from getting tough). Then uncover, add cheese, and finish baking.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Chicken and Portobello Lasagna Rollups
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 603
** Calories from Fat: 289
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