Ingredients
2
chicken cutlets-cut into bite sized pieces,
5oz. fresh spinach-chopped,
12
lasagna noodles-cooked, (I use Dreamfield)
1/2
cup chopped fresh basil,
2
cups shredded mozzarella, (I use part skim)
15oz. ricotta cheese, ( I use part skim)
1/2
cup grated parmesan cheese,
1/2
cup shredded mozzarella cheese,
2
cups milk (I used fat free half n' half)
grated parmesan cheese to taste,
salt and pepper to taste,
Directions
2.
Saute chicken over med/high heat in olive oil with garlic, salt and pepper. Saute til chicken is fully cooked, then add spinach. Cook til spinach is wilted.
3.
Remove from pan and set aside to cool.
4.
While chicken mixture is cooling make the filling by mixing together all the filling ingredients in a large bowl. When chicken mixture is cooled, add it to this filling mixture.
5.
Wipe out the pan that the chicken was sauteed in and make the white sauce.
6.
Melt the butter over medium heat then add the flour and cook for about 2 mintues, stirring constantly. Then add all remaining ingredients and cook til thickened. Taste and adjust seasoning if needed. Place a very thin layer of this white sauce in the bottom of a 13"x9" baking dish. Take each cooked lasagna noodle and place a heaping 1/4 cup of the filling mixture at one end of the noodle. Then roll the noodle, keeping the filling inside, not going passed the edge of the noodle. Do this for all the noodles and place in the baking dish, seam side down. Pour the remaining white sauce mixture over the rollatini. Sprinkle with 2 cups shredded mozzarella and bake uncovered at 350* for 25 minutes. Remove from oven and top with chopped fresh basil.
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