Grilled Chicken and Portobello Lasagna Rollups

Grilled Chicken and Portobello Lasagna Rollups

48 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
GOMELA
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 18 rollups

ADVERTISEMENT

Directions

  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
  3. 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.
  4. 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.
  5. 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.

Share It

Reviews (48)

Rate This Recipe
Bailey
44

Bailey

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!

AmyG
24

AmyG

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!

JennyC
9

JennyC

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

More Reviews

Similar Recipes

Cajun Chicken Lasagna
(168)

Cajun Chicken Lasagna

Buffalo Cheesy Chicken Lasagna
(60)

Buffalo Cheesy Chicken Lasagna

Chicken Lasagna with White Sauce
(46)

Chicken Lasagna with White Sauce

Creamy White Chicken and Artichoke Lasagna
(30)

Creamy White Chicken and Artichoke Lasagna

Chicken and Portobello Rollups
(24)

Chicken and Portobello Rollups

Mexican Lasagna Rollups
(21)

Mexican Lasagna Rollups

Nutrition

Amount Per Serving (9 total)

  • Calories
  • 603 cal
  • 30%
  • Fat
  • 32.1 g
  • 49%
  • Carbs
  • 50.8 g
  • 16%
  • Protein
  • 30 g
  • 60%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 1047 mg
  • 42%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cajun Chicken Lasagna

>

next recipe:

Lemon Chicken Lasagna