Getting dinner on the table during busy weeknights can feel like solving a puzzle, especially when you’re trying to serve something both nutritious and crowd-pleasing. Between after-school activities, work deadlines, and the usual evening rush, finding time to prepare a proper meal often seems impossible.
That’s where these chicken and vegetable lasagna roll ups come to the rescue – they’re a fresh spin on classic lasagna that’s easier to portion and prepare ahead of time. Plus, they’re packed with veggies but still have that comforting, cheesy goodness that makes everyone happy at the dinner table.
Why You’ll Love These Lasagna Roll Ups
- Make-ahead friendly – You can prepare these roll ups in advance and refrigerate until you’re ready to bake, making them perfect for busy weeknight planning or weekend meal prep.
- Portion control – Each roll up is perfectly portioned, so you can serve exactly what you need and freeze the rest for another day.
- Protein-packed – With shredded chicken, ricotta, and gruyere cheese, these roll ups are loaded with protein to keep you satisfied.
- Kid-friendly twist – The fun roll-up format makes this a more exciting version of traditional lasagna that kids love to eat (and help make!).
- Restaurant-quality ingredients – The combination of gruyere cheese, caramelized onions, and fresh herbs creates a dish that tastes like it came from your favorite Italian restaurant.
What Kind of Chicken Should I Use?
For lasagna roll ups, you’ve got several good options when it comes to your cooked chicken. You can use leftover roasted chicken, rotisserie chicken from the store (which is a great time-saver), or quickly cook some chicken breasts or thighs specifically for this recipe. If you’re cooking the chicken yourself, boneless skinless chicken breasts are probably the easiest choice – just season them simply with salt and pepper since the dish has plenty of other flavors going on. The key is making sure whatever chicken you use is shredded or chopped into small, even pieces so it distributes well in the filling and doesn’t tear the pasta when you’re rolling it up.
Options for Substitutions
This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Lasagna noodles: While regular lasagna noodles work best here, you can use no-boil noodles – just soak them in hot water for 10-15 minutes until pliable. Gluten-free lasagna noodles work too, but may be more delicate when rolling.
- Cheeses: Ricotta can be swapped with cottage cheese (just drain and blend it smooth first). For gruyere, try swiss cheese, fontina, or even mozzarella. Parmesan can be replaced with pecorino romano or asiago.
- Chicken: Any cooked, shredded meat works here – try turkey, rotisserie chicken, or even leftover roasted chicken. For a vegetarian version, use sautéed mushrooms or roasted vegetables.
- Spinach: You can swap fresh spinach with frozen (just thaw and squeeze out excess water), or try other greens like kale or Swiss chard – just cook them a bit longer to soften.
- Sweet onions: Regular yellow onions work fine here, or try leeks for a different flavor. Just make sure to cook them until they’re nice and soft.
- Milk: Any milk fat percentage works, or use half-and-half for a richer sauce. Non-dairy alternatives like unsweetened almond or oat milk can work too, but the sauce might be slightly less creamy.
Watch Out for These Mistakes While Cooking
The biggest challenge when making lasagna roll-ups is dealing with the noodles – overcooking them can make them too soft and prone to tearing, so cook them just until al dente and lay them flat on parchment paper to prevent sticking. Another common mistake is overfilling the rolls, which can make them difficult to roll and lead to filling spilling out during baking – stick to about 3-4 tablespoons of filling per noodle for the perfect balance. When making the bechamel sauce, avoid rushing the process by cooking the flour and butter mixture (roux) for at least 1-2 minutes to prevent a raw flour taste, and gradually whisk in warm milk to prevent lumps from forming. For the best results, let the roll-ups rest for 5-10 minutes after baking to help them set and make serving easier, plus this gives the sauce time to thicken slightly.
What to Serve With Lasagna Roll Ups?
These chicken and spinach lasagna roll ups are pretty filling on their own, but a few simple sides can round out your meal perfectly. A light green salad with lemon vinaigrette helps balance out the richness of the creamy sauce and cheese. If you’re feeding a crowd, some warm garlic bread or breadsticks are always welcome at the table – they’re great for soaking up any extra sauce! For a veggie option that isn’t salad, try some simple roasted broccoli or sautéed green beans, which pair nicely with the herbs and cheese in the roll ups.
Storage Instructions
Keep Fresh: These tasty lasagna roll ups will stay good in the fridge for up to 4 days when stored in an airtight container. They’re perfect for meal prep – I like to make them on Sunday and enjoy them throughout the week for easy lunches or dinners.
Freeze: You can freeze these roll ups either before or after baking! Just wrap them tightly in foil and place in a freezer-safe container. They’ll keep well for up to 3 months. When you’re ready to use them, thaw overnight in the fridge before baking.
Reheat: To warm up your roll ups, pop them in the oven at 350°F for about 15-20 minutes until heated through. If you’re in a hurry, you can microwave individual portions for 1-2 minutes, though the texture might not be quite as nice as oven-reheating. Add a splash of milk if the sauce seems too thick after reheating.
Make Ahead: You can assemble these roll ups up to 24 hours before baking. Just cover them tightly with plastic wrap and keep them in the fridge. When you’re ready to eat, just pop them in the oven and follow the regular baking instructions.
| Preparation Time | 30-45 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 60-85 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2400
- Protein: 150-170 g
- Fat: 130-150 g
- Carbohydrates: 130-150 g
Ingredients
- 2 tablespoons unsalted butter
- 3 sweet onions, thinly sliced
- A pinch of salt and black pepper
- 16 ounces baby spinach
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 12 ounces ricotta cheese
- 1/3 cup parmesan cheese, freshly grated
- 1 egg, lightly beaten
- A pinch of salt and black pepper
- 8 cooked lasagna noodles
- 8 ounces gruyere cheese, freshly grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 to 2 cups milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon grated nutmeg
- A pinch of salt and black pepper
- Fresh thyme and/or chives for topping
Step 1: Caramelize the Onions
Heat a large oven-safe skillet over medium-low heat and add butter.
Add the onions with a pinch of salt and pepper, and stir them occasionally.
Cook the onions until they become caramelized, taking around 30 to 40 minutes to achieve a golden, caramelly consistency.
Once done, transfer the caramelized onions to a plate.
Step 2: Cook the Spinach and Chicken Mixture
In the same skillet, add olive oil and toss in the spinach and garlic.
Stir and cook until the spinach wilts.
Add the chicken with a pinch of salt and pepper and stir until heated through.
Transfer this mixture to a separate plate from the onions.
Step 3: Prepare Lasagna Noodles and Ricotta Mixture
Boil a pot of salted water and cook the lasagna noodles until they are al dente.
Once cooked, lay them out on a clean towel, ensuring they don’t stick together.
Meanwhile, preheat the oven to 350 degrees F.
In a bowl, combine the ricotta, parmesan, egg, salt, and pepper, stirring until the ingredients are well mixed.
Step 4: Assemble the Lasagna Roll Ups
Lay out all lasagna noodles in a single layer.
Spread a spoonful or two of the ricotta mixture on each noodle, ensuring an even layer.
Top the ricotta with the spinach and chicken mixture on each noodle, followed by the caramelized onions.
Sprinkle some gruyere cheese over the roll ups, reserving some cheese to sprinkle over the top later.
Step 5: Make the Bechamel Sauce
Using the same skillet, heat it to medium and add butter.
Once melted, whisk in the flour to form a roux, cooking for 2 to 3 minutes until it’s nutty and fragrant.
Gradually stream in the milk while whisking constantly until a smooth consistency is achieved.
Season with thyme, nutmeg, and a pinch of salt and pepper.
Step 6: Cook and Serve the Roll Ups
Roll up each lasagna noodle and place it seam side down in the bechamel sauce.
Repeat with the remaining noodles.
Spoon the bechamel sauce over all the noodles and sprinkle the reserved gruyere cheese over the top.
Bake the roll ups for 30 minutes, or until they are golden and bubbly.
Garnish with fresh thyme and chives.
Serve immediately and enjoy your delicious lasagna roll ups!