Chicken Spinach Lasagna Roll Ups – are a creative twist on the classic lasagna dish. These traditional Lasagna Rolls are a lighter take on an Italian staple and a creative way to serve lasagna for entertaining. Try this cheesy chicken spinach variation, which is predictable with tomato sauce, ricotta, and mozzarella. These roll-ups are ideal for a summer casserole meal. The spinach adds color and a new accent to the meal, which is predictable with ricotta cheese and mozzarella. The nutty flavor of Parmesan completes the meal perfectly. A quick and easy homemade tomato sauce made with canned tomatoes complements the gooey melty feel. These Chicken Spinach Lasagna Rolls are one of those amazing dishes that will have your guests thinking you spent hours in the kitchen. Nobody needs to know the truth! My lovely husband couldn’t stop gushing about them, and the kids ate them up.
Chicken Spinach Lasagna Roll Ups:
A classic layered lasagna is the highlight of many meals, but it’s too complicated for a weeknight. Lasagna roll-ups are much easier to create, and you may make as few or as many as you desire.
Using pre-cooked, shredded chicken saves time, whether it’s from a rotisserie bird purchased at the grocery store or leftover from another dinner. Jarred Alfredo sauce, on the other hand, is a no-go. Instead, this recipe takes a few extra minutes to make a creamy sauce from scratch. It’s as easy as heating butter in a skillet, adding garlic and cream, then letting it thicken for a few minutes before adding the cheese and lemon.
WHY DOES THIS RECIPE WORK?
- It’s simple to prepare, and the rolls are the ideal size.
- Fillings can be made in a variety of ways.
- It’s ideal for storing leftovers.
YES, YES, YES! The Chicken Spinach Lasagna Roll Ups are very delectable. It’s decadent but not overpowering, and you get all of the lovely lasagna tastes in quick rolls.
These are the ingredients required to make Chicken Spinach Lasagna Roll Ups:
- Lasagna sheets
- Heavy cream
- Parmesan cheese
- Mozzarella cheese
Instructions for Making Chicken Spinach Lasagna Rolls:
- This recipe yields 12 rolls, but I’ve directed you to use 14 lasagna noodles instead. As we all know, lasagna noodles are infamous for sticking together, so boil a few extra to ensure a flawless rolling appearance.
- By baking the chicken pieces before beginning this procedure, you may bake and shred light or dark flesh. To make things even easier, get a rotisserie chicken and shred the flesh.
- In the vegetable section, look for fresh bunches of spinach. The leaves are bigger and more robust than the baby spinach sold in plastic containers. A tougher spinach will withstand the baking time better.
- When placing the cheese and chicken mixture on the lasagna rolls before rolling, don’t overfill them. The noodles will be simpler to roll and serve if you stick to the 1/4 to 1/3 cup suggestion.
- Place two roll-ups in each individual ramekin, such as these oval au gratin type baking pans. Serve your guests these two-portion portions hot from the oven in their own individual plate.
- I always season tomato sauce with fennel or anise seed. And especially when there is no Italian sausage in the recipe. Most Italian sausages have a distinct flavor due to the use of fennel or anise.
- All you need is a side salad to round off the meal.
Leftovers can be kept in the refrigerator in an airtight container for up to 5 days.
Is it possible to use frozen spinach?
Yes, but make sure to press out as much water as possible, or otherwise the mixture will become watery.
Note On Cooking:
The Spinach Chicken Lasagna Roll Ups will take 15-40 minutes to bake, depending on the size of the piece.
- 40 minutes for a whole dish (8 rolls).
- 25 minutes for a half serving (4 rolls).
- 15 minutes for a quarter portion (2 rolls).
All of the components are already cooked, just as in classic lasagna. So it’s ok if you slightly undercook the Spinach Chicken Lasagna Roll Ups.
Making Chicken Lasagna Roll-Ups:
- Cook pasta according to package directions, drain, and lay flat on parchment paper.
- Preheat a large skillet over medium heat with cooking spray. Sauté the garlic and onions until they are transparent. Combine the flour, onions, and garlic in a large mixing bowl. Stir in the milk until well mixed. Cook for 2 minutes.
- Stir in the artichoke hearts, chicken, and pepper. Bring to a boil, then lower to a low-medium heat and simmer, uncovered, for 20 minutes. Turn off the heat and whisk in the spinach.
- Preheat the oven to 350°F. Cooking spray the bottom of a 9 x 13 baking dish, then add 1 cup of tomato sauce and distribute it evenly with a spatula.
- Fill each pasta sheet with 1/4 – 1/3 cup of the chicken artichoke mixture and 2 tablespoons of the cheese. Repeat with the rest of the pasta and filling. Roll each chicken lasagna roll firmly and place in a baking dish: 6 rolls in one row, 2 rows.
- Distribute the remaining 1 cup tomato sauce and 1 cup cheese equally among the buns. 30 minutes in the oven Serve hot.
How To Store These Lasagna Roll Ups?
- Refrigerate leftovers in an airtight jar for up to 3 days or freeze for up to 3 months.
- Freeze: Assemble, securely wrap in plastic, then foil, and place in the freezer for up to 3 months. Thaw in the fridge overnight, then bake as directed + 15 minutes.
Tips and Tricks:
- Follow the cooking instructions on the package. Always cook the noodles until they are al dente. If the noodles are overcooked, they will become mushy and fall apart.
- I prefer to stack cooked noodles on a baking sheet that has been sprayed with oil. This prevents the noodles from sticking together and makes rolling them up simpler!
- Prepare a few extra noodles in case one or two break when boiling or rolling.
- These roll-ups may be constructed ahead of time and stored unbaked in a closed refrigerator for up to 2 days.
- I prefer to use blocks of cheese and shred them myself for this recipe. They have a lot more taste and contain a lot less water. This guarantees there will be no soggy lasagna!
- Use zucchini instead of noodles for a low carb variation! Simply salt the zucchini slices to enable excess moisture to drain from the zucchini.
- To create vegetarian lasagna roll-ups, leave off the meat. Substitute diced veggies for the chicken.
- Substitute shredded chicken, beef, sausage, or ground turkey for the ground chicken.
- By slipping in extra vegetables, you can make these baked lasagna roll ups healthy. Sautéed kale is one of my favorite additions. You can also cut up carrots and celery and toss them in with the sauce!
- For a healthy alternative, replace the ricotta cheese with cottage cheese.
What to serve with Lasagna Roll-Ups:
- For dipping the leftover tomato sauce, serve with a side salad of focaccia or handmade bread!
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- 2 tbsp. melted butter
- 4 tbsp all-purpose flour
- 1 cup whole milk
- 1/4 tsp of salt
- 1/8 tsp ground black pepper
- a pinch of ground nutmeg
- 15 ounces ricotta cheese (half skim)
- 10 ounces chopped frozen spinach, thawed and pressed dry
- 1 cup parmesan cheese, grated
- 2 tbsp Parmesan cheese, grated
- 3/4 cup Fontina cheese, shredded
- 1 cooked and chopped chicken breast
- 1 big beaten egg
- a quarter teaspoon of salt
- 12 tsp fresh ground black pepper
- 12 lasagna noodles, uncooked
- 2 cups marinara sauce (Neumann's Own)
- 1 cup mozzarella cheese, shredded
Melt the butter in a medium saucepan over medium-low heat to produce the béchamel sauce. Whisk in the flour for 3 minutes. Incorporate the milk. Turn the heat up to medium-high. Whisk the sauce for 3 minutes, or until it reaches a simmer and is thick and smooth. Remove from the heat and whisk in the salt, pepper, and nutmeg.
Preheat the oven to 450 degrees Fahrenheit.
Combine ricotta, spinach, 1 cup Parmesan, 12 cup Fontina, chicken, egg, salt, and pepper in a medium mixing bowl.
Bring a big saucepan of salted water to a boil over high heat. Cook until the noodles are cooked but still firm to the biting. Drain and rinse with cool water for a few seconds. To prevent the noodles from sticking together, arrange them in a single layer on a cloth or baking sheet.
Grease a 9x13 glass baking dish with cooking spray. Pour the béchamel sauce into the dish's bottom. Large spoonfuls of the ricotta mixture should be equally distributed over each noodle. Roll each noodle up like a jelly roll, beginning at one end. Place the lasagna rolls, seam side down, on top of the sauce in the dish.
1 cup marinara sauce, spooned over the lasagna rolls Add the remaining Fontina, Parmesan, and mozzarella to the top.
Cover securely with foil and bake for 20 minutes, or until cooked thoroughly. Uncover and bake for another 15 minutes, or until the cheese on top is brown. Allow for a 10-minute resting period. Meanwhile, in a small saucepan over medium heat, cook the remaining marinara sauce until hot and serve alongside.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 332Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 65mgSodium 651mgCarbohydrates 30gFiber 3gSugar 4gProtein 20g