Chicken, Artichoke, and Mushroom Lasagna Rolls
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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.
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.
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:
- Artichoke, Leek, and Potato Frittata
- Artichoke Spinach Pizza with White Beans
- Shrimp Scampi with Tomatoes and Artichokes
Mushroom Recipes to Try:
- Wild Mushroom and White Bean Tart
- Balsamic and Thyme Roasted Portabella Mushrooms
- Vegetarian Fajitas: Recipe for Portabella Mushroom Fajitas
- Vietnamese Rice Noodle Soup with Beef
Spinach Recipes to Try:
- Lemon Chicken and Orzo Soup
- Roasted Potato and Spinach Frittata with Feta
- Chicken, Black Bean, and Spinach Enchiladas
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
- 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.
- 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 bubbly, 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.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 493Total Fat 28gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 10gCholesterol 122mgSodium 974mgCarbohydrates 21gFiber 4gSugar 7gProtein 38g