These white chicken lasagna roll ups are the answer if you’re craving something creamy, cheesy, and totally comforting. Each roll is packed with tender chicken, rich white sauce, and melty cheese in one perfect bundle.

Cheese and chicken never go out of style in this household.

Especially when you wrap the combination up in lasagna noodles and bake it in a rich, cream sauce.

And that, friends, is exactly the situation we have going on with these white chicken lasagna roll ups.

A creamy, cheese chicken, cheese, spinach filling rolled into a lasagna noodle.

It’s delicious, easy to serve, and sure to be everyone’s new favorite dinner!

Ingredients

To make these you’ll need a set of ingredients for the sauce and another for the rolls.

For the sauce you’ll need:

Roux ingredients– Butter and flour to make the sauce nice and thick
Chicken broth– You could also use chicken stock
Heavy cream– Don’t go for a lower fat dairy product. The sauce won’t properly thicken.
Salt and pepper– To taste

And for the lasagna rolls themselves you’ll need:

Ricotta cheese– A full pound. You can use any level of milk fat though be aware the skim ricotta cheeses tend to be drier than the ricotta that are part skim or whole milk.
Spinach– Frozen chopped spinach, thawed with the extra moisture squeezed out.
Chicken– Save yourself from making chicken and use shredded rotisserie chicken.
Cheese– Shredded mozzarella and shredded parmesan
Garlic powder
Salt and pepper– To taste
Lasagna noodles– Cooked according to package instructions

How to Make

White chicken lasagna roll ups are fairly easy to make.

To start, make the sauce by melting butter in a medium saucepan over medium heat.

Whisk in the flour and cook for 2 minutes until the flour and butter forms a smooth paste-like consistency and turns golden.

Then slowly whisk in the chicken broth followed by the heavy cream.

Simmer the sauce lightly until it thickens.

Season the sauce with salt and pepper, to taste.

Set the sauce aside while you assemble the roll ups.

To make the roll ups start by making the filling by stirring together the ricotta, spinach, chicken, one cup of mozzarella, parmesan cheese, garlic powder, salt, and pepper.

Then lay the lasagna noodles on a clean surface, dividing the mixture evenly along the length of each noodle.

Tightly roll each of the lasagna noodles.

Spread about one cup of the prepared sauce into a 9×13 baking dish sprayed with nonstick spray.

Put the 12 rolls seam side down on top of the sauce.

Pour the remaining sauce evenly over the top of the rolls and then sprinkle them with the remaining mozzarella cheese.

Cover the baking dish with foil and bake it at 400 degrees for 30 minutes.

After 30 minutes, take the foil off and bake it for an additional 5-10 minutes or until the cheese is melted and top is turning lightly golden.

At this point remove it from the oven and let it rest for a few minutes.

Serve and enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or in a hot oven until warmed through.

Tips and Tricks

You can add a little more flavor to the sauce by adding a pinch of nutmeg to the bechamel sauce.
The spinach is optional. If you don’t like it, don’t add it.
You can also season the ricotta mixture a bit more if you want. Adding an Italian seasoning blend, more garlic, crushed red pepper flakes, or even a little lemon zest would give it more flavor.
Really want to make this quick? Skip making your own sauce and use a large jar of alfredo sauce instead.

Other Easy Lasagna Recipes

White chicken lasagna roll ups are a yummy dinner everyone will love!

Make them today and enjoy!

Looking for other easy lasagna recipes?

Try these:

If you’ve tried these WHITE CHICKEN LASAGNA ROLL UPS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

White Chicken Lasagna Roll Ups

These white chicken lasagna roll ups are the answer if you're craving something creamy, cheesy, and totally comforting. Each roll is packed with tender chicken, rich white sauce, and melty cheese in one perfect bundle.

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Course: Dinner, Entree, Lunch, Main Course, Pasta

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: rolls

Calories: 445kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

For The Sauce

1/4 cup butter
3 tbsp flour
2 cups chicken broth
1 cup heavy cream
salt and pepper to taste

For The Rolls

1 lb tub ricotta cheese
4 oz frozen chopped spinach thawed and excess moisture squeezed out
2 cups chopped rotisserie chicken
2 cups shredded mozzarella cheese divided
1 cup shredded parmesan cheese
1/2 tsp garlic powder
salt and pepper to taste
12 lasagna noodles cooked according to package directions

US Customary - Metric

Instructions

To Make The Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, whisking constantly.
1/4 cup butter, 3 tbsp flour
Slowly add the chicken broth while whisking, followed by the heavy cream. Allow to simmer lightly until thickened. Season with salt and pepper, to taste. Set aside until needed.
2 cups chicken broth, 1 cup heavy cream, salt and pepper

To Make The Lasagna Rolls

Preheat the oven to 400 F. Lightly grease a 9x13” baking sheet and set aside.
In a large bowl stir together the ricotta, spinach, chicken, one cup of mozzarella, parmesan cheese, garlic powder, salt, and pepper.
1 lb tub ricotta cheese, 4 oz frozen chopped spinach, 2 cups chopped rotisserie chicken, 2 cups shredded mozzarella cheese, 1 cup shredded parmesan cheese, 1/2 tsp garlic powder, salt and pepper
Lay the lasagna noodles on a clean surface, then divide the mixture into 12 and smooth along the length of each noodle.
12 lasagna noodles
Tightly roll each of the lasagna noodles.
Spread about one cup of the prepared sauce to the prepared baking dish, then place the 12 rolls seam side down on top. Pour the remaining sauce evenly over the top of the rolls, then sprinkle with the remaining mozzarella cheese.
Cover with foil, then bake for 30 minutes. Remove foil and bake for an additional 5-10 minutes. Garnish with parsley if desired and serve immediately

Notes

You can add a little more flavor to the sauce by adding a pinch of nutmeg to the bechamel sauce.
The spinach is optional. If you don't like it, don't add it.
You can also season the ricotta mixture a bit more if you want. Adding an Italian seasoning blend, more garlic, crushed red pepper flakes, or even a little lemon zest would give it more flavor.
Really want to make this quick? Skip making your own sauce and use a large jar of alfredo sauce instead.