(makes 4 entrees or 8 appetizers)


1 package of Artichoke & Wilted Spinach “Spread, Dip and Sauce” thawed
(May be defrosted in microwave.)

8 oz. of cooked chicken, shrimp or sausage chopped in bite size pieces.

8 lasagna noodles cooked al dente

1 egg

24 ounces of the marinara sauce of your choice

2 cups shredded Mozzarella cheese

½ cup of grated Parmesan


Preheat oven to 350?. Put one cup of marinara sauce in bottom of a 9×13 baking dish.

Mix package of Artichoke and Wilted Spinach “Spread, Dip and Sauce” with egg and chopped meat.

Line up sheets of cooked lasagna noodles. Distribute filling evenly on noodle leaving ½ inch on each end. Roll noodles and filling lengthwise and place seam side down in the baking dish. Allow space between each roulade.

Top with remaining marinara sauce.

Cover and bake for 40 minutes. Uncover, top roulades with Mozzarella and Parmesan, and bake an additional 10-15 minutes or until bubbly.