Grilled Chicken and Portobello Lasagna Rollups Recipe

Grilled chicken: Shredded chicken that has been cooked on a grill to add a smoky flavor.

Portobello mushrooms: Large, meaty mushrooms that provide a rich, earthy taste.

Lasagna noodles: Wide, flat pasta used to roll up the filling.

Ricotta cheese: A creamy Italian cheese that adds richness and texture.

Marinara sauce: A tomato-based sauce that adds moisture and flavor.

Mozzarella cheese: Shredded cheese that melts beautifully on top of the rollups.

Italian seasoning: A blend of herbs that enhances the flavor of the ricotta mixture.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and balances the flavors.

When preparing the grilled chicken and portobello mushrooms, ensure they are cooked evenly by maintaining a consistent heat on the grill. For the ricotta mixture, make sure to blend thoroughly to evenly distribute the Italian seasoning, salt, and pepper. When spreading the ricotta mixture on the lasagna noodles, use a spatula for an even layer, which helps in rolling them up neatly. To avoid the rollups from sticking to the baking dish, lightly coat the dish with a thin layer of marinara sauce before placing the rollups seam-side down. This also adds extra flavor to the bottom of the rollups.

• grilled chicken - Substitute with grilled turkey: Grilled turkey offers a similar texture and flavor profile, making it a great alternative for those who prefer a different poultry option.

• portobello mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar earthy flavor and meaty texture, making them a suitable replacement for portobello mushrooms.

• lasagna noodles - Substitute with zucchini slices: Thinly sliced zucchini can be used as a low-carb alternative to traditional lasagna noodles, adding a fresh and light element to the dish.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese provides a similar creamy texture and mild flavor, making it a good substitute for ricotta cheese in lasagna rollups.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a different flavor profile with its basil and garlic notes, providing a unique twist to the traditional lasagna rollups.

• mozzarella cheese - Substitute with provolone cheese: Provolone cheese melts well and has a slightly sharper flavor, making it a great alternative to mozzarella cheese.

• italian seasoning - Substitute with herbes de Provence: Herbes de Provence offers a blend of herbs that can provide a similar aromatic and flavorful profile to Italian seasoning.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, making it a good alternative to salt in certain recipes.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different dimension of flavor compared to regular black pepper.

• Allow the grilled chicken and portobello mushrooms lasagna rollups to cool completely before storing. This prevents condensation, which can make the dish soggy.

• For storing in the refrigerator:

  1. Place the rollups in an airtight container or wrap them tightly with plastic wrap.
  2. Store in the refrigerator for up to 3-4 days.
  3. When ready to eat, reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, you can microwave individual portions for 2-3 minutes.

• For freezing:

  1. Arrange the cooled rollups on a baking sheet lined with parchment paper, ensuring they do not touch each other.
  2. Place the baking sheet in the freezer for 1-2 hours, or until the rollups are frozen solid. This prevents them from sticking together.
  3. Transfer the frozen rollups to a freezer-safe container or a resealable plastic bag. Label with the date.
  4. Store in the freezer for up to 2-3 months.

• Reheating from frozen:

  1. Preheat your oven to 375°F (190°C).
  2. Place the frozen rollups in a baking dish and cover with foil to prevent drying out.
  3. Bake for 30-40 minutes, or until heated through. Remove the foil during the last 10 minutes to allow the mozzarella cheese to melt and become bubbly.
  4. For a quicker option, microwave individual portions on a microwave-safe plate for 5-7 minutes, or until heated through, checking halfway to ensure even heating.

• Tips for best results:

  1. If you plan to freeze the rollups, consider undercooking the lasagna noodles slightly to prevent them from becoming too soft when reheated.
  2. Add a bit of extra marinara sauce before freezing to ensure the rollups stay moist.
  3. If you find the rollups drying out during reheating, cover them with additional marinara sauce or a splash of broth before baking.

• Preheat your oven to 350°F (175°C). Place the lasagna rollups in an oven-safe dish, cover with aluminum foil to retain moisture, and bake for about 20-25 minutes until heated through.
• For a quicker option, use the microwave. Place the lasagna rollups on a microwave-safe plate, cover with a microwave-safe lid or another plate to prevent splatters, and heat on medium power for 2-3 minutes. Check and continue heating in 1-minute increments until thoroughly warmed.
• If you prefer a crispy top, use a toaster oven. Preheat to 350°F (175°C), place the lasagna rollups on a baking sheet, and heat for 15-20 minutes. For extra crispiness, remove the foil for the last 5 minutes of heating.
• For stovetop reheating, place the lasagna rollups in a skillet with a lid. Add a splash of water or broth to create steam, cover, and heat on low for 10-15 minutes, turning occasionally to ensure even heating.

• Grill: To cook the chicken and portobello mushrooms until they are perfectly grilled and flavorful.

• Pot: To boil water and cook the lasagna noodles according to package instructions.

• Mixing bowl: To combine the ricotta cheese with Italian seasoning, salt, and pepper.

• Spoon: To spread the ricotta mixture evenly over the lasagna noodles.

• Cutting board: To slice the portobello mushrooms and shred the grilled chicken.

• Knife: To slice the portobello mushrooms and shred the grilled chicken.

• Baking dish: To place the lasagna rollups seam-side down and bake them.

• Oven: To preheat to 375°F (190°C) and bake the lasagna rollups until the cheese is melted and bubbly.

• Measuring cups: To measure out the ingredients like ricotta cheese, marinara sauce, and mozzarella cheese.

• Tongs: To handle the lasagna noodles and place them in the baking dish.

• Spatula: To help spread the marinara sauce over the lasagna rollups.

• Cheese grater: To shred the mozzarella cheese if it is not pre-shredded.

Prepare ingredients in advance: Grill the chicken and portobello mushrooms ahead of time and store them in the fridge.

Use pre-cooked noodles: Opt for oven-ready lasagna noodles to skip the boiling step.

Pre-mix the cheese: Combine the ricotta cheese with seasonings beforehand for quick assembly.

Batch cooking: Double the recipe and freeze extra rollups for a future meal.

Simplify the sauce: Use store-bought marinara sauce to save time on preparation.