A Pinterest Recipe

Here is my version of this yummy dish.  I did not change the recipe too much.  However, since ricotta cheese is a no no in my house, I had to find a suitable substitute.  My family liked it alot, so I think I found it for us.

Chicken Spinach Lasagna Rolls


9 lasagna noodles, cooked 
1 (10 ounce) package frozen chopped spinach, thawed and completely drained 
14 oz of cottage cheese 
1 container of Philly Italian Cheese & Herb Cooking Creme
1 1/2 T. sour cream
1/2 cup shredded Parmesan cheese 
1 egg 
salt and fresh pepper, to taste
2 thinly sliced chicken breast, cooked and diced 
32 oz jar of Marinara Sauce 
3/4 c. part skim mozzarella cheese, shredded 

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, cottage cheese, cooking creme, sour cream, Parmesan cheese, egg, garlic, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of chicken mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Pour sauce over the noodles in the baking dish and top each one with mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. 

To serve, ladle a little sauce on the plate and top with lasagna roll.


Makes 9 rolls.