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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!

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.

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This post is also available in ENGLISH (INGLÉS)