Grilled Chicken Portobello Lasagna Rolls

Fill a large pot with salted water and bring it to a vigorous boil over extremely high heat. Stir in the lasagna noodles, then return to a rolling boil. Cook the pasta uncovered, stirring occasionally, until it reaches the perfect doneness, yet still retains a slight firmness in the center, approximately 8 minutes; drain and rinse thoroughly.

Preheat your oven to a scorching hot temperature of 375 degrees F (190 degrees C). Spread the marinara sauce evenly across the bottom of a 9x13 glass baking dish; set it aside for now.

Heat some oil in a skillet over medium heat; cook and stir the mushrooms until they become soft and tender, roughly 5 minutes. Stir in some spinach, and cook until it's hot and steaming; remove from heat immediately.

Combine the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper according to your preference.

Spread about 1/4 cup of the mixture onto each lasagna noodle, then roll it up tightly and place seam-side down into the prepared baking dish. Repeat this process for each noodle.

Spoon Alfredo sauce generously over the rollups, making sure to cover them evenly.

Bake, covered, in the preheated oven for 40 minutes. Remove the cover; sprinkle with mozzarella cheese and pine nuts liberally. Return to the oven and bake until the cheese is melted, bubbly, and toasted to perfection, approximately 10 minutes. Serve hot immediately.