These white chicken lasagna roll ups are perfect when you’re craving something creamy, cheesy, and comforting. Each roll is filled with tender chicken, a rich white sauce, and melty cheese for a satisfying dinner.
Cheese and chicken are a classic combination, and when wrapped in lasagna noodles and baked in a creamy sauce, they become a truly comforting meal. These white chicken lasagna roll ups bring together a smooth béchamel-style sauce, a flavorful ricotta filling with spinach and chicken, and plenty of cheese.
The result is an easy-to-serve dish that reheats well and makes a great family dinner or meal for guests.
Ingredients
You’ll need ingredients for the white sauce and for the lasagna roll filling.
- For the sauce:
- 1/4 cup butter
- 3 tbsp flour
- 2 cups chicken broth (or stock)
- 1 cup heavy cream (use full-fat for proper thickness)
- Salt and pepper, to taste
- For the rolls:
- 1 lb tub ricotta cheese
- 4 oz frozen chopped spinach, thawed and excess moisture squeezed out (optional)
- 2 cups shredded rotisserie chicken
- 2 cups shredded mozzarella, divided
- 1 cup shredded parmesan
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 12 lasagna noodles, cooked according to package directions
How to Make
These roll ups are straightforward to prepare and assemble.
Start by making the white sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture forms a smooth, slightly golden paste.
Slowly whisk in the chicken broth, then add the heavy cream. Bring the sauce to a gentle simmer and cook until it thickens to a creamy consistency. Season with salt and pepper, then set aside.
Make the filling by combining the ricotta, thawed and drained spinach (if using), shredded chicken, 1 cup of the mozzarella, parmesan, garlic powder, salt, and pepper in a bowl. Mix until evenly combined.
Lay the cooked lasagna noodles on a clean surface. Divide the ricotta mixture into 12 equal portions and spread each portion lengthwise along a noodle. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.
Spread about one cup of the prepared sauce in the bottom of the baking dish, arrange the 12 rolls on top, then pour the remaining sauce evenly over them. Sprinkle with the remaining mozzarella.
Cover with foil and bake in a 400°F oven for 30 minutes. Remove the foil and bake for an additional 5–10 minutes, until the cheese is melted and the tops are lightly golden.
Let the dish rest for a few minutes after removing it from the oven, then serve warm.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a preheated oven until heated through.
Tips and Variations
- Add a pinch of nutmeg to the béchamel-style sauce for extra warmth and depth.
- If you don’t care for spinach, omit it or substitute with finely chopped sautéed mushrooms or kale.
- Boost the filling’s flavor with Italian seasoning, extra garlic, crushed red pepper flakes, or a little lemon zest.
- Short on time? Use a jarred Alfredo sauce in place of the homemade white sauce.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: About 1 hour
- Servings: 12 rolls
- Calories: Approximately 445 kcal per roll
These white chicken lasagna roll ups are a comforting, crowd-pleasing meal that’s straightforward to assemble and bakes into a creamy, cheesy dinner everyone will enjoy. Make a batch for a family meal or for easy leftovers during the week.