Rich ricotta- and chicken-stuffed individual rolls make for a delicious dinner, or an easily transportable lunch. Frozen spinach can be quite watery once thawed, so drain it well and squeeze out any excess water before using. For faster prep, poach and shred the chicken breasts up to 2 days ahead and store in an airtight container until you’re ready to make the rolls.
This pumpkin turkey lasagna with spinach & béchamel sauce is great for cozy fall nights at home. Make two and freeze one for later in the week, without compromising your meal plans!
Butternut squash layered with our Everyday Marinara Sauce provides a creamy, sweet base for this protein-packed vegetarian lasagna. You can thank the combination of walnuts, ricotta cheese and mozzarella for the 14 grams of protein in each serving.