READY IN 1½ hrs

Grilled Chicken and Portobello Lasagna Rollups

Read Reviews (46)

"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." — GOMELA

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the rollups.
Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

Reviews More Reviews

Apr 24, 2009

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!

—Bailey

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Aug 17, 2009

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!

—AmyG

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55 Ratings

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Jul 14, 2009

This recipe is unbelievable! I followed the recipe exactly as it was written (pine nuts and all) and it was out-of-this world!

—JennyC

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Aug 04, 2009

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!

—Kim C.

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Oct 11, 2010

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.

—CN29URSERY

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Apr 01, 2010

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!

—GINAH1

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Feb 03, 2010

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.

—allicat

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Oct 01, 2009

Oh my goodness this was YUMMY! I didn't expect my husband to love it, because he's not a big spinach fan, but he had THIRDS when I made this. The only change I made was to add extra sauce, based on other reviews. I think this recipe could actually be made without chicken and still be good if you're trying to make a vegetarian dish. Next time I might add some caramelized onions to the spinach mixture or maybe sautee some garlic with it. This would be just to experiment and not because the recipe wasn't wonderful exactly as written. THANKS!

—TROOPDOOP

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Nutrition

Calories
603 kcal
30%

Carbohydrates
50.8 g
16%

Cholesterol
74 mg
25%

Fat
32.1 g
49%

Fiber
4.2 g
17%

Protein
30 g
60%

Sodium
1047 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
Total Fat 32.1g 49 %
Saturated Fat 12.7g 63 %
Cholesterol 74mg 25 %
Sodium 1047mg 42 %
** Potassium 598mg 17 %
Total Carbohydrates 50.8g 16 %
Dietary Fiber 4.2g 17 %
Protein 30g 60 %
Sugars 9.3g
Vitamin A 52 %
Vitamin C 4 %
Calcium 41 %
Iron 33 %
** Thiamin 12 %
** Niacin 93 %
** Vitamin B6 19 %
** Magnesium 27 %
** Folate 81 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.