Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 200grams mushrooms, sliced
- 120grams baby spinach
- 1 cup shredded skinless Woolworths country style hot roast chicken , shredded
- 1/2 cup stuffing from chicken
- 188grams Woolworths smooth ricotta
- 1 cup Woolworths shredded mozzarella, cheddar & parmesan blend
- 400grams canned Woolworths diced Italian tomatoes with onion, garlic & basil
- 375grams fresh lasagne sheets, halved
- 5mL extra virgin olive oil cooking spray
- 1/3 punnet thyme, sprigs picked
Description
Turn leftover roast chicken into a delectable weeknight meal with these easy-to-make chicken and spinach lasagne roll-ups.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Heat oil in a large frying pan over medium heat. Add mushroom and cook for 2-3 minutes or until tender. Add spinach and cook, stirring, for 1-2 minutes or until wilted. Remove from heat. Cool slightly. Place spinach mixture in a medium bowl. Add chicken, stuffing, ricotta and half of the cheese. Season with freshly ground black pepper.
Step 2 of 3
Whisk half of the tomato and 2 tbs water in a jug. Pour over base of a 20x30cm (base) baking dish. For each roll, place a lasagne sheet on a clean work surface. Place 1/4 cup chicken mixture at the end closest to you and roll up to form a log. Place log, seam-side down, in prepared dish. Repeat with remaining lasagne sheets and chicken mixture.
Step 3 of 3
Top with remaining tomato and remaining cheese. Spray with oil. Bake for 15 minutes or until golden. Sprinkle with thyme. Serve.
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