Spinach Alfredo Lazagne rolls
From missamberlee 18 years ago
- 45 minutes to make
- Serves 5
This gooey, creamy dish is by no means diet friendly but it is now one of my favorite dishes. When I made this last night I used store bought Alfredo sauce and I wont ever do that again, I recommend taking the time and making it from scratch.
Ingredients
- 1 box frozen spinach shopping list
- 16 ounces mozzarella cheese shopping list
- 16 lazagne noodles shopping list
- 16 ounces cottage cheese shopping list
- 9 chicken tenderloins (I use frozen) shopping list
- 1/2 c. parmesan cheese shopping list
- 2 tbs dried basil shopping list
- 3 large garlic cloves chopped fine shopping list
- Few pinches of kosher salt shopping list
- pepper to taste shopping list
- alfredo sauce (f store bought, 2 jars) shopping list
How to make it
- Preheat oven to 350
- Thaw and drain spinach, set aside in a large bowl
- In a mesh strainer add the cottage cheese, basil, parm, a pinch of salt and the garlic and mix well. Mixing this will drain most of the moisture from the cheese.
- Add the strained cheese mixture to the spinach.
- If you are using frozen chicken you can thaw it in the oven, I prefer that to the microwave.
- When your chicken is cooked, chop it roughly to about the size of a hazelnut and add this to the cheese/spinach mix.
- Now take a cooked noodle and spreading a tablespoon of the mixture and a few shreds of the mozzarella on the bottom 2/3rds of the noodle roll all the way up. If you keep the end 1/2 inch of the noodle fee of the mixture it should stick well to itself making a nice tight roll
- I baked mine standing up on end but if they fit better in your pan laying on their side, I dont think the cooking time would be much different.
- You should have some left over spinach mixture, I just sprinkled mine on top
- Now add the alfredo sauce, top that with the remaining cheese, cover in foil and bake.
People Who Like This Dish 6
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- jlv1023 Ansonia, Connecticut
- missamberlee Oregon City, OR
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" It was excellent "