White Chicken Lasagna Roll Ups

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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.

Prep Time20

Cook Time40

Total Time1

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

Cuisine: American

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.

Nutrition