Grilled Chicken and Portobello Mushroom Lasagna Rollups

Experience a mouthwatering twist on classic Italian cuisine with our Savory Grilled Chicken and Portobello Mushroom Lasagna Rollups. This non-vegetarian dish features layers of grilled chicken, sautéed portobello mushrooms, and creamy ricotta, all wrapped in tender lasagna noodles. Perfect for those following a gluten-free diet, this recipe is a crowd-pleaser that pairs beautifully with a fresh salad or garlic bread.

Rich in protein and packed with nutrients, these rollups are not only delicious but also a wholesome meal option. Easily accessible through EasyChef Pro, you can add this recipe to your cookbook and utilize our shopping list feature for the best cost per serving.

Get ready to impress your family and friends with this flavorful dish—try it today!

Recipe Collection: Dinner

Serving Size: 9

Cooking Time: 90 minutes

Overview

A delightful twist on traditional lasagna, these rollups feature a savory filling of grilled chicken, sautéed portobello mushrooms, spinach, and cheese. Perfectly paired with a side salad and hot garlic bread, this dish is sure to impress.

Diet Type

Non-Vegetarian

Allergies

Dairy, Nuts, Gluten

Cuisine

Italian

Ingredients

• 18 Lasagna noodles, cooked and drained
• 2 Cups (c) marinara sauce
• 1 Teaspoon (tsp) vegetable oil
• 2 Portobello mushrooms, diced
• 1 Cup (c) frozen spinach, packaged
• 2 Cups (c) chicken, diced and cooked
• 1 15 Ounces (oz) ricotta cheese, packaged
• 0.5 Cup (c) Parmesan cheese, grated
• 1 Teaspoon (tsp) oregano, dried
• 1 Pinch salt, to taste
• 1 Pinch black pepper, ground
• 2 Cups (c) Alfredo sauce, packaged
• 1 Cup (c) mozzarella cheese, shredded
• 0.25 Cup (c) pine nuts

Steps

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°F (190°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.

Enjoy these savory lasagna rollups with your favorite side dishes!