I had every intention of making lasagna rolls yesterday. Aren’t these supposed to be the “easier” alternative to lasagna? Me thinks not. I boiled my noodles to al dente (with some oil so that they wouldn’t stick together), stirred them around as they cooked. Guess what? Half the noodles stuck together. When I tried to pry them apart from one another, I ended up with some interesting noodle shapes, definitely not suitable for the pretty lasagna rolls I had envisioned.
So, onto Plan B. A regular ol’ lasagna (with the torn pieces hidden in the middle layer, of course). I decided to make a healthier-than-usual lasagna, and it turned out really well, even if it wasn’t as pretty to photograph as rolls would have been. I wanted to make a vodka sauce with this, but I was out of cream, and after the noodle fiasco, I just decided to use some jarred sauce. I’m just going to say this is pretty healthful and leave it at that (without posting nutritional information), since so many things can vary that based on what you use. I personally used 9 whole wheat lasagna noodles, 2% mozzarella (full fat goat & romano cheeses) and about half a jar of jarred pasta sauce. I cut my lasagna into 6 servings, at 370 calories a piece.
Whole Wheat Chicken Lasagna
1/2 box whole wheat lasagna noodles; cooked al dente (this could vary based on size of the noodles; mine were shorter than regular)
1 Tbsp. olive oil
1 lb. chicken, cooked and shredded or diced
1 small onion, diced
3 cloves garlic, minced
oregano and basil, to taste
8 oz. cremini mushrooms, chopped
2 cups fresh spinach, coarsley chopped
4 oz. (1 small log) goat cheese
1 egg, beaten
1.5 cups pasta sauce
3/4 cup shredded mozzarella cheese
1/4 cup shredded or grated romano cheese
salt and pepper
Preheat oven to 375.
Heat a large pan over medium heat and add olive oil until shimmering. Add the onions and mushrooms and cook until tender. Stir in the cooked chicken, garlic, oregano, basil and salt and pepper to taste. Add the spinach and saute for a few minutes to develop the flavors and wilt the spinach. Put the mixture into a bowl and cool slightly. Stir in the goat cheese and then the beaten egg.
Spray a baking dish with some cooking oil and then pour about 1/2 cup of pasta sauce over the bottom. Layer 1/3 of the noodles over the sauce, and then pour half the chicken mixture over the noodles. Repeat layering (sauce, noodles, chicken). Add a final layer of noodles, followed by the last 1/2 cup of sauce. Top with the shredded mozzarella and parmesan. Cover with foil and bake for 30 minutes, until bubbly.