Ingredients

The following ingredients have 4 Servings
  • 12 lasagna noodles (boiled according to instructions)
  • 15 oz whole milk ricotta cheese
  • 10 oz Campbell's Cream of Chicken soup
  • 2 cups shredded rotisserie chicken
  • 8 oz frozen spinach (thawed and drained)
  • 4 garlic cloves (minced)
  • 2 tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 cup grated parmesan (separated)
  • 24 oz marinara sauce
  • 3 cups Italian cheese blend
  • 1/4 cup fresh parsley (chopped for garnish)

Instruction

  • Preheat the oven to 375 degrees. Boil the lasagna noodles according to package instructions in a large, heavily-salted pot of water. Drain the noodles, rinse with cold water, and lay each one on a lightly greased sheet pan to avoid sticking/breaking.
  • In a large bowl, combine the ricotta, cream of chicken, shredded chicken, spinach, garlic, seasonings, and ¼ cup of the Parmesan. Mix until well-combined.
  • Spread ½ cup of marinara over the bottom of a 9x13 baking dish.
  • Working with one noodle at a time, spoon about ¼ cup of the ricotta mixture (about 1 ice cream scoop) onto the pasta. Sprinkle a heavy pinch of italian cheese blend down the middle of the noodle. Add about a tablespoon of sauce down the middle as well. Carefully, roll the noodle into itself facing away from you. Place the finished roll, seam side down, into the prepared baking dish.
  • Repeat until all of the roll ups are finished. Pour the remaining sauce over the top of the pasta, then sprinkle on the rest of the Italian cheese blend and the other ¼ cup grated parmesan.
  • Cover the baking dish with aluminum foil. Bake for 40 minutes. Remove the foil and broil for 3-4 minutes, or until lightly golden brown and bubbly. Garnish with fresh parsley. Serve hot and fresh!