Name: Chicken Spinach Lasagna Roll-Ups
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 tablespoons unsalted butter; 3 sweet onions, thinly sliced; Pinch of salt and pepper; 16 ounces baby spinach; 3 garlic cloves, minced; 2 cups cooked, shredded chicken; 12 ounces ricotta cheese; 1/3 cup freshly grated parmesan cheese; 1 egg, lightly beaten; 8 traditional lasagna noodles, cooked; 8 ounces gruyère cheese, freshly grated; 2 tablespoons unsalted butter (for béchamel); 2 tablespoons flour; 1 to 2 cups milk; 1/2 teaspoon dried thyme; 1/2 teaspoon freshly grated nutmeg; Fresh thyme and/or chives for garnish

Description

Delicious chicken and spinach lasagna roll-ups topped with a creamy béchamel sauce.

Ingredients

Scale

2 tablespoons unsalted butter
3 sweet onions, thinly sliced
Pinch of salt and pepper
16 ounces baby spinach
3 garlic cloves, minced
2 cups cooked, shredded chicken
12 ounces ricotta cheese
1/3 cup freshly grated parmesan cheese
1 egg, lightly beaten
8 traditional lasagna noodles, cooked
8 ounces gruyère cheese, freshly grated
2 tablespoons unsalted butter (for béchamel)
2 tablespoons flour
1 to 2 cups milk
1/2 teaspoon dried thyme
1/2 teaspoon freshly grated nutmeg
Fresh thyme and/or chives for garnish

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Instructions

Preheat oven to 350°F (175°C). Cook lasagna noodles and lay them on a clean towel.
In a large skillet, melt butter over medium-low heat. Add sliced onions, salt, and pepper. Cook for 30–40 minutes until golden and caramelized. Transfer to a plate.
In the same skillet, add olive oil, spinach, and garlic. Cook until spinach is wilted. Stir in chicken with salt and pepper. Remove and set aside.
In a bowl, mix ricotta, parmesan, egg, salt, and pepper.
Spread a layer of ricotta mixture on each noodle, then top with chicken-spinach mix, caramelized onions, and gruyère. Roll each noodle up.
To make béchamel, melt butter in skillet, add flour and whisk to form a roux. Gradually whisk in milk until smooth. Add thyme, nutmeg, salt, and pepper. Cook until thickened.
Pour some béchamel in a baking dish. Place roll ups seam-side down. Top with remaining sauce and gruyère.
Bake for 30 minutes until golden and bubbly. Garnish with thyme or chives. Serve hot.

Notes

Ensure to let the roll-ups cool slightly before serving.
Can be prepared ahead of time and refrigerated before baking.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 roll-up
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 100mg