a couple years ago i saw a recipe for lasagna wrap-ups and it’s become my standard method of making lasagna. i always hate how sloppy it is to slice and serve lasagna, and this solves the problem – perfect individual portions automatically!
this is a pretty basic chicken florentine lasagna – i didn’t use a recipe, just used the basics. i don’t know why i didn’t think to boil and shred the chicken breast – that is what i would recommend and will do for the future – but this time i cut it up and fried it. the recipe below is a guesstimate because i didn’t really measure or keep track of ingredients.
- 1 pound chicken breast, boiled and shredded
- 1 tsp. minced garlic
- 1/2 tsp. Italian seasonings
- 8 oz. spinach (I used half a package of fresh spinach, but frozen spinach thawed and drained wold work too)
- 8 oz. ricotta cheese
- 16 oz. mozzarella cheese
- 6 lasagna noodles, cooked and drained
- 8 oz. of pasta sauce
since i fried the chicken, i cooked it with the garlic and Italian seasonings, so that would need to be adjusted if boiling the chicken. mix up the chicken with the ricotta, spinach, and half of the mozzarella (it helps to let the ricotta sit out for a little while to soften up; the warmth of the chicken helps make it mix more easily, too). sprinkle a little bit of mozzarella along the length of each lasagna noodle, and spread some of the chicken mix along each noodle. roll up each noodle and place in a sprayed baking dish. pour pasta sauce over the top of each noodle roll, and sprinkle the rest of the mozzarella on top. bake at 350 degrees for 30 minutes.