These Chicken Lasagna Roll Ups are stuffed with chicken, artichoke hearts, and sautéed mushrooms. The rolls are then smothered in a roasted garlic creamy white sauce.
Creating This Easy Lasagna Roll Ups Recipe
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 baked lasagna roll ups 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.
Ingredients for Chicken Lasagna Roll Ups
These lasagna roll ups with meat and veggies have a lengthier ingredient list, but the recipe itself comes together quickly. Here’s what you’ll need for the roll ups:
- Roasted garlic
- White wine
- All-purpose flour
- Whole milk
- Herbs and spices
- Cooked chicken
- Frozen artichoke hearts
- Laughing Cow Light Garlic & Herb Cheese
- Mozzarella cheese
- Parmesan cheese
- Lasagna noodles
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Can I Make This Recipe Gluten-Free?
Yes, you can use your favorite gluten-free lasagna noodles and substitute the flour for a gluten-free all-purpose flour alternative. (The flour helps thicken the sauce, so you can’t omit it entirely).
How to Make Chicken Lasagna Roll Ups
This baked lasagna roll ups recipe has three main steps: prepping the sauce, prepping the filling, and then assembling the roll ups. Here’s an overview of how it’s done:
- For the sauce: In a saucepan, melt the butter over medium heat. Add the roasted garlic and mash. Add the white wine.
- Bring to a simmer and cook until reduced by half.
- Add the flour, milk, herbs, and spices. Bring to a simmer 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 until tender.
- Add the mushrooms and sauté until tender and golden.
- Add the artichoke hearts, chopped spinach, and chicken and cook until the spinach is wilted.
- Add the herbs and spices, cheese, and 2/3 cup of the sauce. Set aside.
- To assemble: I’ve given detailed instructions on how to assemble lasagna roll ups in the recipe card below.
- Once the roll ups are assembled in the baking dish, bake at 350F until the sauce is bubbly, the cheese is melted, and the rolls are heated through.
The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.
Can I Freeze Lasagna Rolls Ups?
Yes! In fact, I liked this chicken lasagna roll up 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-inch 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.
Ingredient Substitutions to Try
You may need to make a few substitutions based on your dietary preferences or what you have in the fridge. Here are my suggestions:
- White wine: May be substituted with equal parts chicken broth. You won’t get the same depth of flavor, but it will work.
- Whole milk: 2% milk can also be used, but the sauce won’t be as thick and creamy. Half and half should also work, but the sauce will be much thicker.
- Veggies: If you don’t have the specified vegetables on hand, you can substitute with your choice of leafy greens and soft veggies.
Typically I don’t recommend making a bunch of substitutions when preparing a new recipe. When making substitutes, you won’t know if you don’t like the recipe or if the recipe didn’t turn out due to a preparation mistake, an ill effect from the substitute, or something else.
However, if you do choose to make substitutions in a recipe, I recommend only making one substitute at a time so you don’t have a building effect of multiple poor substitutions.
More Easy Pasta Recipes:
Chuck roast is cooked until tender with garlic, herbs, and plenty of tomatoes in this Instant Pot Italian Beef Ragu with Pappardelle for a delicious and hearty family pasta night recipe.
One Skillet Baked Ziti with Meat Sauce is the perfect, easy comforting pasta dish. Baking it in a single skillet makes for quick preparation and very minimal clean up.
This super simple One-Pot Pasta features fresh spinach and sun dried tomatoes for a pop of flavor and color.
I love this simple, just-spicy-enough Arrabbiata Sauce you can make from pantry ingredients. Serve it with anything — chicken, sausages, pasta, even your morning eggs!
Serve this Butternut Squash Sauce with Meatballs over your choice of pasta and a simple side salad.
What is your favorite way to eat lasagna?
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
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
I was an official brand advocate for Bel Brands in 2013. While I receive compensation for participation as a brand advocate, opinions are my own.