Grilled Chicken and Portobello Lasagna Rollups

Ingredients

• 2 cups alfredo sauce 
• 2 cups meat from a rotisserie chicken diced cooked
• 18  lasagna noodles cooked drained
• 1 cup pkt spinach frozen chopped
• 18 servings salt and ground pepper black to taste
• 2 cups tomatoes 
• 1 teaspoon oregano dried
• 0.5 cup parmesan cheese grated
• 0.3 cup pinenuts 
• 2  portabello mushrooms diced
• 15 ounce ricotta cheese 
• 1 cup mozzarella cheese shredded
• 1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan
• glass baking pan

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
4. Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
5. Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper.
6. Spread about 1/4 cup of the mixture on each lasagna noodle.
7. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the rollups.
8. Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes.
9. Serve hot.