Confession: This dish does take some serious prep time, BUT in our house, it makes 2 nights of dinner and it’s pretty delicious.
Here’s the ingredient line up
parmesan cheese (1/4 cup)
spaghetti sauce (just a few tablespoons)
chicken breasts (I use 2)
low fat or fat free ricotta cheese (15 oz)
lasagna noodles (I used 10 for 2 meals)
spinach (as much or as little as you like. I use about 1/2 cup wilted)
garlic (a couple cloves)
italian seasoning (a tablespoon)
First things first, get those noodles boiling. Then begin to slice the chicken into small strips and saute. I used canola spray to coat the pan and cooked it on medium until juices ran clear. Once it’s cooked, cut it up into very small diced pieces. Once that’s done, place the chicken in a mixing bowl and chop up your spinach finely. The original recipe I saw for these called for frozen spinach, but let’s be honest with one another: Frozen spinach is narsty….not just nasty, but narsty. I hate the taste of it. I *love* fresh spinach and wilting it for a dish. Sure, it’s on the dirty dozen list, but, I honestly don’t care. The flavor of fresh spinach kicks the flavor of frozen spinach’s butt every time. Hands down. (and Mrs O exits the soapbox)
Then using the same pan, I sprayed it with canola spray again, wilt your spinach. I also toss a clove of minced garlic in when wilting spinach for some added flavor.
*~Sidenote~* My mom gave me this garlic mincing wheel that she got from Williams and Sonoma and it is AWESOME. It is so much cheaper to buy whole garlic, unpeel it when I need it, and just run it through this baby
Alright, back to the classy lasagna…Put the wilted spinach in the mixing bowl with your chicken. Also, check on those noodles-if they’re done go ahead and drain them. They have to be nice and dry before we can roll them up. In the mixing bowl, add italian seasoning (about 1 tbsp), ricotta cheese (a 15oz container), another clove or two of minced garlic, 1/4 cup parmesan cheese, and beaten egg. Mix all these together very, very well.
Now that your lasagna noodles are pretty dry, lay them out on parchment paper or foil on the counter
Dr O and I each usually eat two rolls and Little O eats one, so this recipe makes two meals for our house. Therefore, I freeze 5 of the rolls to make an easier dinner later in the month. I just put them in sandwich baggies (then all I have to do is thaw them, and follow the steps below)…so KEEP READING! 🙂
Now, I’ve told you about the spaghetti sauce feelings of the O fam before. If you like a lot of sauce, then you can sauce the dish and these babies right up! But, alas, the O fam doesn’t like a lot of sauce, so I put a very, very thin layer of sauce in a
baking dish pie plate (I know it’s weird, but it was the perfect size!) Then I place the rolls in the plate. Top them with a bit of sauce and some mozzarella cheese
They bake on 350 degrees for about 35-40 minutes (until the cheese is nice and melted). Now, you should know that I usually do messy, intense dinner prep during Little O’s naptime, so I covered these and put them in the fridge until dinnertime. Then (naughty Mrs O)..I forgot to snap a shot of the cooked product 😦 What a failure I’m turning out to be! Geez, you must be really disappointed But here are a couple up close shots of uncooked rolls 🙂
PS- Tomorrow I have some fun (and inexpensive–is it me or does “inexpensive” just sound classier than “cheap”?) specimen Halloween art to show you!