Grilled Chicken and Portobello Lasagna Rollups

Recipe View Prepare the Noodles: In a large pot of salted boiling water, cook the lasagna noodles until al dente, about 8 minutes. Drain and rinse with cold water to prevent sticking. (8 minutes)

Recipe View Preheat and Prepare: Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce evenly in the bottom of a 9x13 inch glass baking dish. (5 minutes)

Recipe View Sauté the Mushrooms: Heat olive oil in a skillet over medium heat. Add diced portobello mushrooms and sauté until softened and lightly browned, about 5 minutes. Stir in the thawed spinach and cook until heated through. Remove from heat. (8 minutes)

Recipe View Create the Filling: In a large bowl, combine the diced cooked chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach-mushroom mixture. Season generously with salt and pepper. (5 minutes)

Recipe View Assemble the Rollups: Spread about 1/4 cup of the chicken-cheese mixture evenly over each lasagna noodle. Roll up each noodle tightly and place seam-side down in the prepared baking dish. Repeat for all noodles. (20 minutes)

Recipe View Sauce and Bake: Spoon Alfredo sauce evenly over the lasagna rollups. (5 minutes)

Recipe View Bake and Finish: Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Remove the foil, sprinkle with mozzarella cheese and toasted pine nuts. Return to the oven and bake until the cheese is melted, bubbly, and lightly golden brown, about 10 minutes. (50 minutes)