If you’re a fan of traditional lasagna but looking for a new twist, these Creamy Chicken Spinach White Sauce Lasagna Rolls are perfect for you. This recipe combines tender lasagna noodles with shredded chicken, creamy ricotta, fresh spinach, and a rich, homemade white sauce. Rolled up and baked to bubbly perfection, these lasagna rolls are a delightful, portioned spin on a comforting classic. It’s a hearty meal that’s both elegant and comforting, making it ideal for weeknight dinners, holiday gatherings, or special occasions.
Full Recipe:
Ingredients
For the Lasagna Rolls:
- 12 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups spinach, chopped
For the White Sauce:
- 4 cups milk
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For Garnish:
- Fresh parsley, chopped
Instructions
Step 1: Prepare the Lasagna Noodles
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until they are al dente. Drain the noodles and lay them flat on a sheet of parchment or wax paper to prevent sticking.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
Step 2: Make the White Sauce
- Melt the Butter: In a medium saucepan, melt the 1/2 cup of butter over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant, being careful not to let it brown.
- Add Flour: Sprinkle the flour into the butter mixture, whisking constantly to make a roux. Cook for 1–2 minutes, stirring continuously until the mixture is smooth and has a light golden color.
- Add Milk Gradually: Slowly pour in the milk, whisking continuously to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens, about 5–7 minutes.
- Season: Add dried basil, dried oregano, and salt and pepper to taste. Stir well and remove the sauce from the heat once it reaches a creamy consistency.
Step 3: Assemble the Filling
- Combine Filling Ingredients: In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, Parmesan cheese, and chopped spinach. Mix until everything is evenly combined. Add a pinch of salt and pepper if desired.
Step 4: Assemble the Lasagna Rolls
- Spread White Sauce: Spread about 1/2 cup of the white sauce over the bottom of a 9×13-inch baking dish to prevent the noodles from sticking.
- Fill and Roll Noodles: Lay each lasagna noodle flat and spread about 2–3 tablespoons of the chicken and spinach filling along the length of each noodle. Carefully roll up each noodle and place it seam side down in the prepared baking dish.
- Top with White Sauce: Pour the remaining white sauce over the lasagna rolls, making sure each roll is well-covered. Sprinkle the remaining 1 cup of mozzarella over the top.
Step 5: Bake
- Cover and Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and golden.
- Garnish and Serve: Once done, remove from the oven and let the lasagna rolls cool for a few minutes. Garnish with fresh parsley before serving.
Nutrition Facts (approximate per serving, based on 6 servings)
- Calories: 620
- Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 145mg
- Sodium: 750mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 8g
- Protein: 35g
Frequently Asked Questions (FAQs)
Q: Can I use other types of meat?
A: Absolutely! While this recipe uses chicken, you could substitute shredded turkey, ground beef, or Italian sausage for a different flavor profile.
Q: Can I make this dish vegetarian?
A: Yes, you can omit the chicken and increase the amount of spinach or add other vegetables, such as sautéed mushrooms or bell peppers, for a delicious vegetarian option.
Q: Can I make this dish ahead of time?
A: Definitely. You can assemble the lasagna rolls and keep them in the refrigerator, covered, for up to 24 hours before baking. When ready to serve, simply bake as directed, adding a few extra minutes to the cooking time.
Tips for Success
- Cook the Noodles Al Dente: This helps prevent them from becoming mushy when baked. A slightly undercooked noodle will finish cooking in the oven and maintain a better texture.
- Avoid Overfilling: Using a moderate amount of filling in each roll will make rolling easier and prevent the filling from spilling out.
- Use Freshly Grated Parmesan: Freshly grated cheese melts better and has a more intense flavor than pre-grated options, which are often drier.
- Let it Rest: Allow the rolls to cool slightly before serving. This helps the sauce thicken and makes the rolls easier to serve.
Storage Tips
- Refrigerator: Store any leftover lasagna rolls in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through.
- Freezer: To freeze, allow the rolls to cool completely, then wrap each roll individually in plastic wrap, followed by aluminum foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for about 20–25 minutes, until warmed through.
Conclusion
These Creamy Chicken Spinach White Sauce Lasagna Rolls are a fresh take on a classic Italian dish. Each roll is packed with creamy, cheesy filling and topped with a luxurious white sauce, making it a satisfying meal that’s perfect for family dinners or special gatherings. The versatility of the recipe also allows for substitutions, whether you prefer a vegetarian version or want to swap the chicken for another protein. Once you try these lasagna rolls, they’re sure to become a family favorite. Enjoy the cooking and savor every delicious bite!