Tender lasagna noodles rolled around creamy seasoned chicken, spinach, ricotta, and mozzarella, then baked in a rich garlic-Parmesan white sauce until bubbling and golden. A comforting family dinner with plenty of cheesy flavor.
Ingredients
For the Roll-Ups:
12 lasagna noodles
2 cups (300 g) cooked shredded chicken
15 oz (425 g) ricotta cheese
1 large egg
1 ½ cups (150 g) shredded mozzarella, divided
½ cup (50 g) grated Parmesan cheese
2 cups (60 g) fresh baby spinach, chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
For the Creamy White Sauce:
4 tablespoons (56 g) unsalted butter
4 cloves garlic, minced
4 tablespoons (32 g) all-purpose flour
3 cups (720 ml) whole milk
1 cup (240 ml) heavy cream
¾ cup (75 g) grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon black pepper
For the Topping:
½ cup (50 g) shredded mozzarella
¼ cup (25 g) Parmesan cheese
1 tablespoon chopped fresh parsley, optional
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch (23×33 cm) baking dish.
Cook the Lasagna Noodles
Bring a large pot of salted water to a boil.
Cook the lasagna noodles according to the package directions until just al dente.
Do not overcook them because they will continue cooking in the oven.
Drain and lay the noodles flat on a lightly greased baking sheet or parchment paper so they don’t stick together.
Prepare the Chicken Filling
In a large bowl, combine the shredded chicken, ricotta, egg, 1 cup mozzarella, ½ cup Parmesan, chopped spinach, garlic, Italian seasoning, onion powder, salt, and black pepper.
Mix until everything is evenly combined.
Make the White Sauce
Melt the butter in a medium saucepan over medium heat.
Add the minced garlic and cook for about 30 seconds.
Whisk in the flour and cook for 1–2 minutes.
Slowly pour in the milk while whisking constantly.
Add the heavy cream and continue whisking.
Cook for about 4–6 minutes, until the sauce thickens enough to coat the back of a spoon.
Reduce the heat to low.
Stir in Parmesan, Italian seasoning, nutmeg, salt, and black pepper.
Continue stirring until the cheese melts and the sauce becomes smooth.
Add Sauce to the Baking Dish
Spread about 1 cup of the white sauce evenly over the bottom of the prepared baking dish.
Fill the Noodles
Place one lasagna noodle flat on a clean surface.
Spread approximately ⅓ cup of the chicken-ricotta filling evenly over the noodle, leaving a small space at the edges.
Starting from one short end, carefully roll the noodle into a tight spiral.
Repeat with the remaining noodles and filling.
Arrange the Roll-Ups
Place each roll-up seam-side down in the baking dish.
Arrange them snugly next to each other.
Pour the remaining white sauce over the roll-ups, making sure the noodles are well covered.
Add the Cheese
Sprinkle the remaining mozzarella and Parmesan evenly over the top.
Bake
Cover the dish loosely with aluminum foil.
Bake for 25 minutes.
Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
For a more golden top, broil for 1–2 minutes at the end while watching carefully.
Rest and Serve
Remove from the oven and let the roll-ups rest for 5–10 minutes.
Garnish with fresh parsley if desired and serve warm.
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 620
Protein: 42 g
Carbohydrates: 42 g
Fat: 34 g
Fiber: 3 g
Sugar: 6 g
Sodium: 920 mg
Nutrition will vary depending on the chicken, cheese, pasta, milk, and other brands used.
Nut Information
Peanuts: No
Tree nuts: No
Other nuts: No
Nut-free: Yes, as written
Dairy: Yes
Eggs: Yes
Gluten: Yes, from lasagna noodles and flour
Gluten-free option: Use certified gluten-free lasagna noodles and gluten-free flour.
Q & A
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken is an easy option. Remove the skin and bones, then shred approximately 2 cups of meat.
Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out as much excess water as possible before adding it to the filling.
Q: Can I make these roll-ups ahead of time?
A: Yes. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours. Add about 5–10 extra minutes to the covered baking time if baking directly from the refrigerator.
Q: Can I use cottage cheese instead of ricotta?
A: Yes. Cottage cheese can replace ricotta in equal amounts. For a smoother filling, blend the cottage cheese before mixing.
Q: Can I add vegetables?
A: Absolutely. Mushrooms, broccoli, zucchini, or roasted red peppers work well. Cook vegetables first so they don’t release excess water into the filling.
Q: Can I use Alfredo sauce instead of homemade white sauce?
A: Yes. A good-quality prepared Alfredo sauce can save time. You’ll need approximately 4 cups.
Q: How do I prevent the roll-ups from falling apart?
A: Don’t overfill the noodles, roll them tightly, and place them seam-side down in the baking dish.
Q: Can I freeze chicken lasagna roll-ups?
A: Yes. Assemble the dish without baking, cover tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking.
Q: How long do leftovers last?
A: Refrigerate in an airtight container for up to 4 days.
Q: Can I make this without spinach?
A: Yes. Simply leave it out or replace it with cooked chopped broccoli, mushrooms, or roasted red peppers.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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