This is super comforting and satisfying. Creamy and rich, but with a nice pop of green from the spinach, pesto, and basil. The chicken gives it some texture and makes it feel like a complete meal on its own. I love the crispy edges of the cheese. Serve with a bright and fresh Geek salad on the side.
Ingredients:
- cooking spray
- 1 (16 ounce) package lasagna noodles
- 5 ounces baby spinach leaves
- 4 cups shredded cooked chicken
- 3 cups shredded mozzarella cheese, divided
- 3 cups Alfredo sauce, divided
- 2 ¼ cups whole-milk ricotta cheese
- ½ cup prepared basil pesto
- ½ teaspoon kosher salt
- 1 cup shredded Parmesan cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh flat-leaf parsley
Directions:
Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups
together in a large bowl. Set aside.
Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.
Preparation time: 30 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Servings: 12 – Yield: 24 lasagna cups
Nutrition:
Calories:625.0
