Chicken Florentine Lasagna Rolls Recipe

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Chicken Florentine Lasagna Rolls
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Ingredients
20
Count
Nutrition
1393
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Noodles - Now I do this a little different than most. I bring a 13x9 pan on the stove and fill with water and bring to a light boil. I then boil my noodles flat. To me they boil quicker and less chance of tearing being flat in a pan. Just 5 or so minutes and they are done. Then remove them to a sheet of parchment paper to cool. About 24 noodles. If you want you can always boil in a large pot of water if you prefer the traditional method.
  2. Cheese - Mix the grated fontina, parmesan and ricotta. Make sure to reserve 1 cup the fontina and 1/2 parmesan for the top layer. Add in a pinch of salt, pepper to taste and the fresh parsley.
  3. Chicken - To a medium saucepan, add the olive oil and bring to medium heat. Add the onions and mushrooms and cook on medium heat until lightly browned about 5-7 minutes. Then add in the shredded chicken and fresh spinach, thyme and chicken broth and cook until everything is well combined. Just add a little salt and pepper to taste. Just simmer until the broth reduces.
  4. Bechemel - 4 / 4/ 4/ - my basic recipe. Melt 4 tablespoons of butter in a medium pot, then add 4 teaspoons of flour and combine, mix well to make a roux and cook just a couple of minutes to get the flour taste out. Then add in 2 cups heavy cream and 2 cups milk and bring to a medium heat to let it thicken, add a pinch of nutmeg.
  5. Make the Lasagna - Lay out a noodle, spread with the cheese mixture and then top with the chicken spinach mixture, then another noodle, more cheese and another layer of chicken mixture, then roll.
  6. In a 13x9 casserole dish add about 1 cup of the bechemel sauce and then place the lasagna rolls, seam side down. Now top with the remaining sauce. Top with the extra fontina and parmesan cheese. Cover and bake 35 minutes at 375, then remove the foil and cook 10 more minutes until bubbly and golden brown. Make sure to let it rest 10 minutes covered before serving.
  7. Note: I like to use a 13x9, you want to make sure that the pan is not too big and the rolls fit in the pan nicely side by side, this way the sauce tops the rolls and makes a nice crust. You can also make these in individual ramiken or serving dishes, 2 rolls per person. It makes a great way to serve them for a dinner party.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1393.09 Kcal (5833 kJ)
Calories from fat 939.2 Kcal
% Daily Value*
Total Fat 104.36g 161%
Cholesterol 390.66mg 130%
Sodium 2584.77mg 108%
Potassium 1152.19mg 25%
Total Carbs 28.21g 9%
Sugars 9.98g 40%
Dietary Fiber 1.85g 7%
Protein 84.88g 170%
Vitamin C 14.4mg 24%
Vitamin A 0.1mg 5%
Iron 129.8mg 721%
Calcium 1755.7mg 176%
Amount Per 100 g
Calories 200.76 Kcal (841 kJ)
Calories from fat 135.35 Kcal
% Daily Value*
Total Fat 15.04g 161%
Cholesterol 56.3mg 130%
Sodium 372.5mg 108%
Potassium 166.04mg 25%
Total Carbs 4.07g 9%
Sugars 1.44g 40%
Dietary Fiber 0.27g 7%
Protein 12.23g 170%
Vitamin C 2.1mg 24%
Iron 18.7mg 721%
Calcium 253mg 176%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.2
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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