Chicken, Artichoke, and Mushroom Lasagna Rolls

Italian, Main Dish, Pasta, Poultry | 11 comments

I am an official brand advocate for Bel Brands in 2013. While I receive compensation for participation as a brand advocate, opinions are my own.

A few years ago I made this recipe for Sun Dried Tomato and Spinach Lasagna Rolls. That was the first time I had ever made lasagna in the roll form, but after that I decided that the technique of rolling lasagna rather than cooking it in layers is the only way to do it.

Lasagna rolls are attractive, simple to prepare, and so much easier to dish up and serve than a massive layer of lasagna that requires cutting into.

Spinach Artichoke and Chicken Lasagna Recipe

I have been wanting to make a chicken lasagna with white sauce for a while, but I only recently got around to experimenting and developing a recipe.

Rich, meat sauce lasagna smothered in thick tomato sauce and cheese feels more like fall and winter. With spring here I thought a fresher, lighter casserole was more in order.

These lasagna rolls are stuffed with chicken, artichoke hearts, and sautéed mushrooms. The rolls are then smothered in a roasted garlic creamy white sauce instead of tomato sauce. The result: a springy lasagna recipe.

I liked this Chicken, Artichoke, and Mushroom Lasagna Roll recipe so much that I made extra and froze them for later use. Perfect for those busy days when you need dinner without any work.

Spinach Artichoke and Chicken Lasagna Recipe

I haven’t thawed and cooked my frozen portion yet, but I recommend lining a pan with parchment or foil, layering the bottom portion of the sauce, then assembling the rolls. Pour the remaining sauce on top and sprinkled with cheese.

Stick the lined pan in the freezer until frozen solid, then remove the lasagna with the foil from the pan. Wrap the lasagna tightly with another layer of foil, then stick it in a labeled (recipe name and date) zip top bag. 9×9 pan sized portions fit perfectly in a gallon sized zip top freezer bag.

When it is time to cook, allow the casserole to thaw in the fridge until no longer frozen. Then cook as usual.

What is your favorite way to eat lasagna?

Artichoke Recipes to Try:

Mushroom Recipes to Try:

Spinach Recipes to Try:

Chicken, Artichoke, and Mushroom Lasagna Rolls

Yield: serves 8

Print Save Recipe


For the Sauce:

2 tablespoons butter
1 head roasted garlic
1/2 cup white wine
3 tablespoons flour
3 cups whole milk
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry basil

For the Filling:

1 onion, diced
1 lb. diced or shredded chicken cooked chicken
10 ounces sliced mushrooms
8 ounces frozen quartered artichoke hearts
2 ounces fresh spinach, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil
4 wedges Laughing Cow Light Garlic & Herb Cheese
2 ounces grated mozzarella cheese
1 ounce fresh grated parmesan

Other Ingredients
1 box lasagna noodles
10 ounces grated mozzarella cheese
Finely chopped fresh basil or spinach for garnish
3 ounces fresh grated parmesan cheese


For the Sauce:

In a saucepan, melt the butter over medium heat. Add the roasted garlic and mash the garlic while sautéing in the butter. Add the white wine. Bring to a simmer and cook over low until reduced by half. Add the flour, whisking to combine and smooth out any lumps. Add in the milk, nutmeg, salt, pepper, and dry basil. Bring to a simmer over medium heat and cook while whisking until thickened. Set aside.

For the Filling:

In a cast iron skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 3 - 5 minutes, until tender. Add the mushrooms and sauté until tender and golden. Cut the quartered artichoke hearts in half so they are cut into eighths. Add those to the pan along with the chopped spinach and chicken and cook until the spinach is wilted. Add the salt, pepper, basil, cheese, and 2/3 cup of the sauce. Stir until the cheese has melted. Set aside.

To Assemble:

Grease an oven safe casserole dish, about 9x13 size. Pour 3/4 cup of sauce on the bottom of the pan. Set aside. Cook a box of lasagna noodles according to package instructions.

After cooking, rinse with cool water. When the noodles are cool enough to handle, place 1/4 cup of the filling on each noodle. Roll the noodles up from one end to the opposite, like a pinwheel.

Place the rolled noodle in the pan and repeat until you have used all of the filling. Cover the tops with sauce and the cheese. Bake at 350 degrees F until the sauce is bubble, cheese is melted and the rolls are heated through. Sprinkle the tops with finely chopped fresh spinach or basil for a garnish.


Serve with roasted broccoli or asparagus.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Robyn Stone | Add a Pinch. - April 29, 2013 @ 4:50 pm

    This looks amazing! I love that you used a white sauce. I’m sure it’s delicious!!!


  • 2
    Tieghan - April 29, 2013 @ 6:51 pm

    I am in love with these!! Artichokes are my favorite! The you rolled them up with pasta and cheese! YUM!


  • 3
    Rayna - April 30, 2013 @ 6:10 am

    I love lasagna! It’s so great to find a variation that’s a little healthier than your typical dish, and the addition of artichokes makes it sound great!


  • 4
    Bev @ Bev Cooks - April 30, 2013 @ 7:47 am

    I’ll do anything to have 17 of these shoved into my head right now.


  • 5
    The Ninja Baker - April 30, 2013 @ 11:36 pm

    You’re right Katie. Lasagna is so much simpler to serve as roll ups and so much prettier. Thank you for sharing this stellar recipe!


  • 6
    Lynnda - May 16, 2013 @ 6:39 pm

    Sounds like a great recipe… Can it made day before and refrigerated.


    • Katie Goodman

      Katie replied: — May 16th, 2013 @ 11:58 PM


  • 7
    Hope - May 22, 2013 @ 6:05 am

    Love artichokes! I only wish there was a smaller version to make. Its just my boyfriend and myself and this is a lot of food!


    • Katie Goodman

      Katie replied: — May 22nd, 2013 @ 9:29 AM

      you can cut the recipe ingredients by half or make it in two smaller pans and freeze one of them.

  • 8
    Robin - May 28, 2013 @ 10:04 pm

    This is a really easy recipe to convert to Gluten Free, and I used lactose free nonfat milk
    which made my white sauce oh so light and creamy!! Instead of the regular flour use GF or cornstarch as an thickening agent too! I used the “light” version of the Laughing Cow Garlic and Herb cheese, part skim milk mozzarella cheese. Used the GF lasagna noodles. Putting it together was easy, and it came out delicious !! Served with salad and a glass of white wine, it made a great dinner for hubby and me ;) will pass this on and definitely make again!


  • 9
    Carolyn Rae Williamson - July 30, 2013 @ 1:55 pm

    Your chicken lasagna rolls sound marvelous. I can’t wait to try them. My husband has gotten tired of regular lasagna. He mainly dislikes the cottage cheese. I think he might like this. I hope so, because if I make it for the two of us, we’ll have to eat it several times. Carolyn Rae Author – facebook


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