This chicken lasagna rolls recipe is a delicious, easy take on classic lasagna without the extra effort. These rolls are made with tons of shredded chicken, fresh garlic, ricotta, and spices. They are topped with a creamy spinach cheese sauce and baked until piping hot and bubbly, making them the perfect dinner your family will crave.
If you are looking for a flavorful dinner recipe, then look no further! This chicken lasagna roll recipe is a favorite in my home and can feed a crowd easily. We make lots of casseroles in our house, especially during the week, and this recipe is always in rotation. Chicken lasagna rolls are perfect for meal prepping and are also a great way to utilize leftovers. You can finally give your leftover baked chicken a new, delicious life.
Nothing says comfort food like a nice, stick-to-your-ribs meal. Who doesn’t love a warm, comforting meal like lasagna? What I love most is that you can freeze any leftovers, even though we never get the chance in my house! For more comforting meals, try my Chicken and Dumplings, Lasagna Soup, and Sweet Potato Chili recipes.
CHICKEN LASAGNA ROLLS INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
- Cooked chicken – Roasted chicken, or rotisserie chicken, shredded
- Spinach – fresh or frozen, thawed
- Onion – 1/2 medium onion, diced
- The noodles – Packaged or homemade lasagna noodles, you’ll need 12
- Milk – whole milk to make bechamel sauce which is the base of our cheese sauce
- Garlic – 4 cloves or more if you want!
- Chicken stock – can be substituted with vegetable broth or water. Homemade is always better!
- Spices & Seasoning – Salt, pepper, garlic powder
- The cheese – Mozzarella, Parmesan, and ricotta cheese. You can sub the whole milk ricotta for low-fat versions.
HOW TO MAKE CHICKEN LASAGNA ROLLS
Follow these steps to make this recipe:
Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside.
Step 1: Cook the lasagna noodles in a large pot of water according to the package directions.
Step 2: In a small bowl, combine the ricotta, egg, 1/4 cup of grated parmesan cheese, and 2 cups of mozzarella cheese. Season with salt and pepper and set aside.
Step 3: In a large saucepan over medium heat, add the oil and butter. Once the butter is melted, add the diced onion, season with salt and pepper, and saute until the onions are soft and translucent. Add the garlic and cook for another 30 seconds. Sprinkle in the flour and whisk to make a blonde roux. Continue to whisk, removing large lumps, and until the roux is a blond or tan color.
Step 4: Whisk in the milk and the chicken stock, continuing to vigorously stir, removing any lumps. Continue to cook for another 3 to 5 minutes, or until the sauce thickens; it should coat the back of a spoon.
Step 5: Season with salt, pepper, and garlic powder, then whisk in the remaining parmesan cheese. Add the chopped spinach, stirring to combine, then remove from the heat.
Step 6: Assemble the lasagna rolls by adding a couple of spoons of the sauce to the bottom of a greased 9×13-inch casserole dish. Line up the lasagna noodles on a sheet pan or in the casserole dish, then evenly spread the ricotta mixture, and add the shredded chicken.
Step 7: Spoon on a thin layer of the spinach cream sauce over the top. Roll up, then place them in the dish, seam-side down. Pour the remaining spinach sauce over the noodles, then top with the reserved cheese.
Step 8: Cover the baking dish with a layer of foil and bake in the preheated oven for 45 minutes. Remove the foil about 35 minutes into baking and continue baking for another 10 minutes. You can also place the casserole under a broiler for 3-5 minutes, or until the cheese browns on top.
PRO TIPS FOR MAKING THIS RECIPE
- Homemade stock. Homemade stock is a great way to add tons of flavor to this sauce. Homemade stocks also freeze well, so you can make these ahead.
- The chicken. If you have leftover rotisserie chicken or roasted turkey, this would be a great way to use it! I love making roasted poultry because that means I get to use the leftovers to make this recipe.
- The noodles. To get your noodles ready for assembly, lay them out on a sheet pan lined with greased parchment paper. Then, lay all of the noodles flat on top of it. This is the way I prep each lasagna roll neatly before transferring them to the baking dish.
- The sauce. If you are like me and love a saucy plate, double the sauce ingredients.
Chicken Lasagna Rolls
12
lasagna rolls30
minutes45
minutes1
hour15
minutesKeep the screen of your device on
Ingredients
4 cups Shredded cooked chicken
12 lasagna noodles, cooked per package instructions
1/2 medium onion, diced
4 cloves garlic, minced
5 oz spinach (fresh, or frozen, thawed), coarsely chopped
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
3 cups whole milk
1 cup chicken stock
16 oz (about 2 cups) ricotta cheese
1/3 cup parmesan cheese
2 1/2 cups shredded mozzarella cheese, (1/2 cup reserved for topping)
1 Tbsp olive oil
2 Tbsp chopped parsley, garnish
salt and pepper to taste
Directions
- Preheat the oven to 375°F, and grease a 9×13-inch casserole dish. Cook the lasagna noodles in a large pot of water according to the package directions. Drain the hot water from the pot, then place the noodles in an ice bath and set aside.
- In a small bowl, combine the ricotta, egg, 1/4 cup of grated parmesan cheese, and 2 cups of mozzarella cheese. Season with salt and pepper and set aside.
- In a large saucepan over medium heat, add the oil and butter. Once the butter is melted, add the diced onion, season with salt and pepper, and saute until the onions are soft and translucent. Add the garlic and cook for another 30 seconds. Sprinkle in the flour and whisk to make a blonde roux. Continue to whisk until any large lumps have been removed, and the roux is a blond or tan color.
- Whisk in the milk and the chicken stock, continuing to vigorously stir, removing any lumps. Continue to cook for another 3 to 5 minutes, or until the sauce thickens; it should coat the back of a spoon. Season with salt, pepper, and garlic powder, then whisk in the remaining parmesan cheese. Add the chopped spinach, stirring to combine. Adjust the seasoning if needed, then remove from the heat.
- Add a couple of spoons of the sauce to the bottom of the dish. Line up the lasagna noodles on a sheet pan or in the casserole dish, then evenly spread the ricotta mixture, and finally add the shredded chicken. Spoon a thin layer of the spinach cream sauce over the chicken. Roll up, then place the lasagna rolls in the dish, seam-side down. Pour the remaining spinach sauce over the noodles, then top with the reserved cheese.
- Cover the baking dish with a layer of foil and bake in the preheated oven for 45 minutes. Remove the foil about 35 minutes into baking and continue baking for another 10 minutes. You can also place the casserole under a broiler for 3-5 minutes, or until the cheese is bubbly and browned on top. Remove from oven, garnish with the parsley, and cool slightly before serving.
Equipment
- 9×13 inch casserole dish
Notes
- Homemade stock is a great way to add tons of flavor to this sauce. Homemade stocks also freeze well, so you can make these ahead.
- If you have leftover rotisserie chicken or roasted turkey, this would be a great way to use it! I love making roasted poultry because that means I get to use the leftovers to make this recipe.
- If the sauce becomes too thick, add 1-2 tablespoons of milk at a time until the sauce reaches the desired consistency.
Did you make this recipe?
Great! Now let me know how you liked it. Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!
While I have you here… may I suggest a few for you to try next:
Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
