chicken florentine lasagna rollups

 

I confess that I used to make a layered version of this lasagna with canned soup. I somehow had the belief that it was easier. Opening a can is pretty easy, but not near as healthy as making your own and frankly, not near as tasty. This version is a huge improvement in both taste and health and is quite simple.

Ingredients:

6 whole wheat lasagna noodles

1 tablespoon olive oil 

1/2 medium onion, chopped

1 tablespoon all-purpose flour

1 cup low-fat milk 

1/2 teaspoon dried basil leaves

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup grated Pecorino-Romano cheese

1 coarsely chopped or shredded roasted chicken breast

1 cup frozen chopped spinach, thawed

6 tablespoons pesto

6 tablespoons milk

Garnish: additional grated Pecorino-Romano cheese

Instructions: 

Preheat oven to 400 degrees F. Coat a small baking dish with cooking spray and set aside. 

Cook noodles according to package directions. Drain and lay noodles flat on a work surface. Cover with plastic wrap or damp towel to keep from drying out. 

Heat oil in a small saucepan over medium-high heat; add onion and cook 2 to 3 minutes or until translucent. Sprinkle flour over onions and saute an additional minute. Slowly add milk, stirring constantly; continue to cook until thickened, about 5 minutes. Remove from heat and stir in next 6 ingredients (through spinach).

Spoon mixture evenly down each lasagna noodle and roll up. Place in prepared dish and bake, covered, at 400 degrees F for 20 minutes or until heated throughout. 

To serve, combine pesto and milk; spoon evenly over warm rollups. Sprinkle with additional cheese, if desired.