Guest Foodie: Jake Van Ness and Spinach & Chicken Lasagna Rolls

Lasagna Rolls are one of Jake’s signature dishes. The sauce is the perfect match for the lasagna rolls. You’ll notice that there’s no salt for the sauce. This is because we used Italian flavored breadcrumbs and Parmesan cheese, which is salty by itself. You can also replace the Spinach with Carrots, Broccoli, Cauliflower… any veggie you are in the mood for! Lasagna rolls are a perfect comfort food in these chilly winter nights, and make a great meal for the next day too. They go well with a fresh green salad with a Balsamic Vinaigrette and paired it with a good white wine. We hope you enjoy it as much as we did!

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Spinach & Chicken Lasagna Rolls
A Foodies’ Original by Jake Van Ness
Serving Size: 6

Ingredients:
2 handfuls of Spinach
5 ounces Ricotta cheese
6 oz chicken breasts
1 teaspoon Garlic Powder
Oregano, Salt and Pepper  to taste
6 Lasagna noodles, cooked, drained
Jake’s Parmesan Sauce (recipe bellow)

Directions:

  1. Chop finely the cooked chicken breasts. We’ve found that its much easier using the food processor and give it a few spins there.
  2. Mix in the Ricotta Cheese, Oregano and Garlic.
  3. Cook the lasagna noodles al dente (this is important so when it bakes later it doesn’t ), drain them out, place on clean towel to dry excess water.
  4. Place a spinach leaf at the end of a lasagna noodle and take one tablespoon of the chicken and ricotta mix, place it on the top and roll until conceal.
  5. Repeat the same process once again and roll completely. Repeat with all lasagna noodles.
  6. Place on a greased baking dish, and pour sauce over rolled noodles and cover.
  7. Bake at 375º for 25 minutes
  8. Uncover and bake for 3 minutes.
  9. To serve, pour remaining sauce over spinach leaves and serve the rolls on top.

Jake’s Parmesan Sauce
A Foodies’ Original by Jake Van Ness
Serving Size: 6

Ingredients
1/2 cup butter
8 ounces sour cream
2 teaspoons garlic powder
2 cups milk
6 ounces Parmesan cheese, grated
3 ounces ricotta cheese
1/8 teaspoon black pepper
1/4 cup Italian flavored bread crumbs

Directions:

  1. Melt butter in a medium, non-stick saucepan over medium heat.
  2. Add sour cheese and garlic powder, stirring with wire whisk until smooth.
  3. Add milk, a little at a time, whisking to smooth out lumps.
  4. Stir in Parmesan, Ricotta and pepper.
  5. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Note:
  • If you don’t find Italian breadcrumbs at your grocery store, you can make your own. For each cup of breadcrumbs, add one tablespoon of each: fresh rosemary, oregano, and parsley freshly chopped.

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

Guest Foodie: Jake Van Ness and Spinach and Chicken Lasagna Rolls

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4 Responses to "Guest Foodie: Jake Van Ness and Spinach & Chicken Lasagna Rolls"

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  1. Mel

    Wednesday March 30th, 2011 at 02:37 PM

    I just wanted to say that I made this recipe for a New Year’s Eve party I had. The recipe was a total hit! I did change up the sauce a bit, but it ended up being a real crowd pleaser and easy enough to eat standing up or walking around the party. Thanks for a great idea!

  2. Kitty

    Wednesday March 30th, 2011 at 02:41 PM

    Hi Mel! We’re really glad you loved the recipe! What was your twist on the recipe? We would love to try that!

  3. Jake

    Wednesday March 30th, 2011 at 07:43 PM

    Mel,

    Glad the recipe was a hit! It’s awesome to hear that your friends enjoyed it. Can I ask what you changed about the sauce? Very curious. :) Thanks for commenting and sharing your experience. We love that here at The Foodies Kitchen!

    Jake

  4. Pingback: Lasagna Cups

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