Lasagna is the ultimate comfort food. Lasagna is the perfect casserole pasta, packed with cheese, pasta, and everything that is good in between. These white chicken lasagna roll ups take a classic comfort food dish, and make it more weeknight accessible. Skip the tedious layering and pre-boiling of lasagna noodles, and opt for easy rolls that require little prep work! Paired with cheesy garlic toast, you have the perfect comfort food meal!
Jump to:
Why You'll Love This Recipe
It is the perfect use for store-bought ingredients! Rotisserie chickens and your favourite pasta sauce make this an easy weeknight meal. Store-bought shortcuts are okay, and sometimes the key to weeknight meal success! For another take on lasagna rolls, you'll want to try my buffalo chicken lasagna rolls, too!
These lasagna rolls are cheesy! These lasagna rolls are not for the faint of heart - if you are cheese fan, you will love these lasagna rolls (or baked cavatappi mac and cheese - whatever floats your boat). The filling and the top of the rolls are full of cheesy goodness. That is not a bad thing, if you ask me!
There is little prep required! The filling is no cook. All you need to do is mix the filling together, and roll up the pasta. Everything cooks together in the oven, with no prep work on your part.
Recipe Overview
Flavour: These lasagna rolls are packed with nostalgic flavours of a classic lasagna - the perfect balance between tangy tomato sauce and creamy cheese. The filling has some brightness from sundried tomatoes and spinach, giving them some classic Florentine flavours.
Ease: The filling is very easy to make. All the ingredients go into a mixing bowl, and get combined well. Using fresh pasta sheets makes it easy to roll up the lasagna rolls, without having to pre-boil and dry the noodles. No complicated layering, or homemade day-long sauces here!
Time: In 40 minutes, including prep time, you can have these delicious lasagna rolls on your table!
Ingredients and Substitutions
Shredded chicken breasts: Rotisserie chicken is a weeknight saviour! Shredded rotisserie chicken breasts make this filling easy, and quick. If you prefer, you can use dark meat, or even homemade poached chicken that is shredded. If you prefer to keep this meatless, you can easily omit the chicken.
Prepared basil pesto: Basil pesto is packed with delicious flavours, including parmesan and pine nuts. If you don't have any prepared pesto on hand, you can use fresh basil in its place.
Cream cheese: Cream cheese melts nicely in this filling. If you do not like cream cheese, or you are looking for something else to use in its place, ricotta cheese is a perfect, and more authentic, substitution.
Baby spinach: You can use either frozen, or fresh chopped spinach here. If you are using frozen, be sure to wring out excess water and moisture to avoid a soggy filling.
Sundried tomatoes: You may use either sundried tomatoes packed in oil, or dry sundried tomatoes that are reconstituted in water. If you are not a fan, you may also use roasted red peppers.
Spices and seasoning: You will need garlic and onion powder, oregano, and chilli flakes. If you are cooking for kids, or are sensitive to spice, feel free to omit the chilli flakes from the filling.
Fresh lasagna sheets: Fresh lasagna sheets cook fast, and require no prep work or pre-cooking. If you cannot find fresh lasagna sheets, you can use regular dried lasagna noodles. Keep in mind that they will need to be pre-boiled, and the cooking time will increase as a result of this.
Instructions
- Preheat oven: Preheat your oven to 375°F.
- Prepare the filling: In a mixing bowl, combine the filling ingredients. Mix well, and set aside.
- Assemble the lasagna rolls: Cut the fresh pasta sheets in half, vertically [as shown in step 2 above]. Add approximately ¼ of a cup of the filling to the pasta sheet, and spread it on top of the pasta sheet entirely. Roll it from the bottom the top.
- Arrange in a baking dish: In a baking dish, add ½ cup of rosé sauce to the bottom of the pan. Spread into a thin layer. Arrange the lasagna rolls seam down. Top with the remaining rosé sauce, and the remaining mozzarella cheese.
- Bake: Bake the lasagna rolls covered for 15 minutes, and uncovered for another 10 minutes. Broil on LO if you would like a crispier, browner top.
Expert Tip
Bring all your ingredients to room temperature! Cream cheese that is fresh out of the fridge is hard to mix. Bring the cream cheese and other ingredients to room temperature for easy mixing!
Recipe FAQs
These lasagna rolls are the perfect freezer meal! You can assemble everything, and store in an air tight freezer container. All you need to do in the evening, is cover with foil, and bake at 375°F.
These lasagna rolls are best enjoyed the same day, but, you can keep them in the refrigerator for up to 3 days. As always, store in an air tight container.
Yes, you can! I find that tomato sauce or rosé sauce balance out the creaminess and cheesiness of the filling, and mozzarella cheese. With that said, there is nothing wrong with some extra cream!
Looking for more meal inspiration? Subscribe to our newsletter for weekly recipe roundups, straight to your inbox! Follow us on our socials, on Instagram, Pinterest and Facebook! If you try one of our recipes, let us know how it was by rating and commenting!
White Chicken Lasagna Roll Ups
Equipment
Ingredients
For the Filling
- 2 Rotisserie chicken breasts - shredded
- 2 tablespoon Basil pesto
- 4 oz Cream cheese - softened
- ¼ cup Baby spinach
- 3 tablespoon Sundried tomatoes - finely chopped
- 2 teaspoon Garlic Powder
- 1 teaspoon Onion powder
- 1 teaspoon Oregano
- ½ teaspoon Chilli flakes
- ½ cup Mozzarella Cheese - shredded
For the Lasagna
- 2 cups Rose sauce
- 1 cup Mozzarella cheese - shredded
- 6 Fresh lasagna sheets - cut in half, vertically
Instructions
- Preheat oven: Preheat your oven to 375°F.
- Prepare the filling: In a mixing bowl, combine the filling ingredients. Mix well, and set aside.
- Assemble the lasagna rolls: Cut the fresh pasta sheets in half, vertically. Add approximately ¼ of a cup of the filling to the pasta sheet, and spread it on top of the pasta sheet entirely. Roll it from the bottom the top.
- Arrange in a baking dish: In a baking dish, add ½ cup of rosé sauce to the bottom of the pan. Spread into a thin layer. Arrange the lasagna rolls seam down. Top with the remaining rosé sauce, and the remaining mozzarella cheese.
- Bake: Bake the lasagna rolls covered for 15 minutes, and uncovered for another 10 minutes. Broil on LO if you would like a crispier, browner top.
Comments
No Comments