Grilled Chicken and Portobello Lasagna Rollups

Ingredients

  • ¼ cup pine nuts
  • 1 cup shredded mozzarella cheese
  • 2 cups Alfredo sauce
  • salt and ground black pepper to taste
  • 1 teaspoon dried oregano
  • ½ cup grated Parmesan cheese
  • 1 (15 ounce) container ricotta cheese
  • + 6 more ingredients
    • 2 cups diced cooked chicken
    • 1 cup frozen chopped spinach
    • 2 portobello mushrooms, diced
    • 1 teaspoon vegetable oil
    • 2 cups marinara sauce
    • 18 lasagna noodles, cooked and drained

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 ove...

View full recipe at SpringPad

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