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Chicken Florentine Alfredo Lasagna Cups
Chicken Florentine Alfredo Lasagna Cups
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Indulgent chicken Florentine Alfredo lasagna cups - perfect for parties or a quick meal.
Ingredients:
  • cooking spray
  • 1 (16 ounce) package lasagna noodles
  • 5 ounces baby spinach leaves
  • 4 cups shredded cooked chicken
  • 3 cups shredded mozzarella cheese, divided
  • 3 cups Alfredo sauce, divided
  • 2.25 cups whole-milk ricotta cheese
  • 0.5 cup prepared basil pesto
  • 1 cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh flat-leaf parsley
Instructions:
  • Preheat your oven to 350 degrees F while coating two 12-cup standard muffin tins with cooking spray.
  • Bring a pot of salted water to a lively boil. Cook 12 lasagna noodles in the bubbling water, stirring occasionally, until al dente, about 8 minutes. Use a slotted spoon or tongs to transfer noodles to a colander, then rinse with cold water and drain. Lay flat on a baking sheet.
  • Add fresh spinach to the pot of boiling water with the pasta and stir until just wilted, approximately 30 seconds. Drain the spinach, squeeze out excess water, and roughly chop.
  • Combine fresh spinach, tender pieces of chicken, a generous cup of gooey mozzarella cheese, and flavorful Alfredo sauce in a large bowl, allowing the ingredients to mingle and marry while you prepare the next steps.
  • In a medium bowl, combine ricotta cheese, pesto, and salt until well mixed. Spread 3 tablespoons of the ricotta mixture onto each lasagna noodle. Cut each noodle in half lengthwise. Spread 2 tablespoons of the chicken mixture onto each noodle half. Roll up each noodle half lengthwise and place them cut-side down in the muffin cups.
  • Drizzle each lasagna cup with a luxurious 1 tablespoon of Alfredo sauce. Sprinkle the tops of the cups evenly with the remaining 2 cups of gooey mozzarella and Parmesan cheese. Gently tuck any stray cheese strands into the muffin cups around the roll-up, ensuring each cup is beautifully cheesy. Lastly, cover the muffin tins with a shiny layer of aluminum foil.
  • Bake in the preheated oven for 15 minutes until bubbly and cheese is melted. Remove the cover and bake for an additional 10 minutes until cheese is browned and extra bubbly. Allow to rest for 5 minutes before taking out of muffin tin. Sprinkle with basil and parsley before serving.

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