Loading...

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Lay noodles flat on parchment paper or a clean surface.

To prepare the white sauce: In a medium saucepan over medium heat, add olive oil (or butter). Add the diced onion and sauté until softened, about 5-7 minutes.

Sprinkle the all-purpose flour over the softened onions and stir continuously for 1 minute to create a roux.

Gradually whisk in the heavy cream, then the milk, and finally the chicken broth. Bring to a simmer, whisking constantly, until the sauce thickens, about 5-7 minutes.

Stir in the chopped fresh spinach until it wilts and is fully incorporated into the sauce. Remove from heat and set aside.

To prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, large egg, chopped fresh parsley, black pepper, and dried Italian herbs. Mix well with a fork until thoroughly combined.

Stir in 1 cup of shredded mozzarella cheese into the ricotta mixture until evenly distributed.

To assemble the lasagna rolls: Lay out a cooked lasagna noodle. Spread about 2-3 tablespoons of the ricotta mixture evenly over the noodle. Sprinkle about 2 tablespoons of shredded cooked chicken over the ricotta.

Carefully roll up the noodle from one end to the other. Place the rolled noodle seam-side down in the prepared baking dish. Repeat with the remaining noodles, ricotta mixture, and chicken.

Pour the white sauce evenly over the lasagna rolls in the baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.

Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For a golden-brown top, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

Let the lasagna rolls rest for 5 minutes before serving.


Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Lay noodles flat on parchment paper or a clean surface.

To prepare the white sauce: In a medium saucepan over medium heat, add olive oil (or butter). Add the diced onion and sauté until softened, about 5-7 minutes.

Sprinkle the all-purpose flour over the softened onions and stir continuously for 1 minute to create a roux.

Gradually whisk in the heavy cream, then the milk, and finally the chicken broth. Bring to a simmer, whisking constantly, until the sauce thickens, about 5-7 minutes.

Stir in the chopped fresh spinach until it wilts and is fully incorporated into the sauce. Remove from heat and set aside.

To prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, large egg, chopped fresh parsley, black pepper, and dried Italian herbs. Mix well with a fork until thoroughly combined.

Stir in 1 cup of shredded mozzarella cheese into the ricotta mixture until evenly distributed.

To assemble the lasagna rolls: Lay out a cooked lasagna noodle. Spread about 2-3 tablespoons of the ricotta mixture evenly over the noodle. Sprinkle about 2 tablespoons of shredded cooked chicken over the ricotta.

Carefully roll up the noodle from one end to the other. Place the rolled noodle seam-side down in the prepared baking dish. Repeat with the remaining noodles, ricotta mixture, and chicken.

Pour the white sauce evenly over the lasagna rolls in the baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.

Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For a golden-brown top, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

Let the lasagna rolls rest for 5 minutes before serving.
