White Chicken Lasagna Rolls
White Chicken Lasagna Rolls
Ingredients
For the White Sauce
- 1 medium onion, diced
- 1 tablespoon olive oil, or butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- 1 1/2 cups chicken broth
- 3 cups fresh spinach, chopped
For the Ricotta Filling
- 2 cups ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon dried Italian herbs
- 1 cup shredded mozzarella cheese
For Assembly
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 1/2 cup shredded mozzarella cheese, for topping
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 7 min
- 4
Sprinkle the all-purpose flour over the softened onions and stir continuously for 1 minute to create a roux.
⏱️ 1 min
- 5
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.
⏱️ 7 min
- 6
Stir in the chopped fresh spinach until it wilts and is fully incorporated into the sauce. Remove from heat and set aside.
⏱️ 2 min
- 7
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.
⏱️ 5 min
- 8
Stir in 1 cup of shredded mozzarella cheese into the ricotta mixture until evenly distributed.
⏱️ 1 min
- 9
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.
⏱️ 5 min
- 10
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.
⏱️ 5 min
- 11
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.
⏱️ 2 min
- 12
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.
⏱️ 30 min•🌡️ 375
- 13
Let the lasagna rolls rest for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
White Chicken Lasagna Rolls
For the White Sauce
- 1 medium onion, diced
- 1 tablespoon olive oil, or butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- 1 1/2 cups chicken broth
- 3 cups fresh spinach, chopped
For the Ricotta Filling
- 2 cups ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon dried Italian herbs
- 1 cup shredded mozzarella cheese
For Assembly
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 1/2 cup shredded mozzarella cheese, for topping
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 10 min - 3
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.
⏱️ 7 min - 4
Sprinkle the all-purpose flour over the softened onions and stir continuously for 1 minute to create a roux.
⏱️ 1 min - 5
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.
⏱️ 7 min - 6
Stir in the chopped fresh spinach until it wilts and is fully incorporated into the sauce. Remove from heat and set aside.
⏱️ 2 min - 7
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.
⏱️ 5 min - 8
Stir in 1 cup of shredded mozzarella cheese into the ricotta mixture until evenly distributed.
⏱️ 1 min - 9
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.
⏱️ 5 min - 10
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.
⏱️ 5 min - 11
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.
⏱️ 2 min - 12
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.
⏱️ 30 min•🌡️ 375 - 13
Let the lasagna rolls rest for 5 minutes before serving.
⏱️ 5 min