French Onion Chicken Lasagna Roll Ups.
Dinner tonight! These chicken lasagna roll ups are going to be a new fave for you.
Because they are everything FRENCH ONION. Creamy sauce, tons of caramelized onions and melty gruyere cheese.
We’re kicking the week off with some major comfort food right here. With only a few weeks of winter left, I want to celebrate some of the cold weather favorites!
This season is always SO hard for me when it comes to developing recipes. It seems like nothing is in season. Citrus is on it’s way out, but it’s still too early for asparagus, I’ve hit my limit with squash and frankly I can’t think of one more thing to do with a potato right now.
Cheesy, creamy, comforting pasta it is then.
This meal is going to be a little labor of love. Think of french onion soup! You have to take the time to caramelize the onions. Here, you also have to sauté the spinach, make a thyme bêchamel and roll up the noodles. It’s a little dinner project and the best to do when you feel like spending an hour in the kitchen. It’s such a rewarding meal!
P.S. I’m making it over on instagram today too! It’s not difficult, there are just a few steps.
So I have a really delicious (and simpler) lasagna roll up recipe coming in my next book. It’s SO good and it’s made us become obsessed with lasagna roll ups. I love them for a weeknight meal. And since I have to wait an entire year to share that recipe with you, I’ve been toying with other ones in my kitchen!
That’s how we found our way here.
This meal is so comforting. So flavorful. A little high maintenance.
And so worth it!
The flavor is just out of this world. It’s creamy and chewy and slightly sweet from the caramelized onions. It’s filled with chicken and spinach and fresh herbs. A roll up paired with a salad is the perfect meal.
While this dish does have a lot of moving parts, you can essentially make most of it in one skillet. Caramelize the onions, then remove them and do the spinach and garlic and chicken. Remove that and make a thyme béchamel sauce right in that same skillet. Build your lasagna roll ups, and place them back into the béchamel.
Bake it all up!
This cheesy, melty roll is your reward. With a glass of chilled pinot!
And yes, you can make this entire thing ahead of time and reheat. Or just make portions of it to prep. That’s a great idea if you really want to have this on a weeknight. I find it to be more of a sunday night meal. Throw in a house salad. Some garlic bread.
But who am I kidding! I’d eat this every single day forever.
French Onion Chicken Lasagna Roll Ups
French Onion Chicken Lasagna Rolls Ups
- 2 tablespoon unsalted butter
- 3 sweet onions, thinly sliced
- pinch of salt and pepper
- Heat a large oven-safe skillet over medium-low heat and add the butter. Add in the onions with a pinch of salt and pepper and stir. Cook, stirring often, until the onions caramelize, about 30 to 40 minutes. Once the onions are golden and caramelly, transfer them to a plate.
- Add the olive oil to the same skillet and toss in the spinach and garlic. Stir, cooking until the spinach wilts. Stir in the chicken and a pinch of salt and pepper. Transfer the mixture a separate plate from the onions.
- (At this point, you can boil a pot of salted water and cook the lasagna noodles until they are al dente. Once they are finished, lay them out on a clean towel. Don’t let them stick together! )
- Preheat the oven to 350 degrees F. In a bowl, stir together the ricotta, parmesan, egg, salt and pepper.
- Assemble your roll ups! Lay all the lasagna noodles out in a single layer. Spread a spoonful or two of the ricotta on all the noodles. I would do all the ricotta first, so you can spread any extra on the noodles. Top the ricotta with the spinach and chicken mixture on each noodle. Then go through and top each with the caramelized onions. Sprinkle the roll ups with the gruyere cheese, keeping some to sprinkle on top of the noodles.
- To make the bechamel, heat the same skillet to medium heat. Add the butter and once melted, whisk in the flour to create a roux. Cook the roux for 2 to 3 minutes until it smells nutty and fragrant. Slowly stream in the milk while whisking constantly until it’s smooth. Once smooth, add in the thyme, nutmeg and a pinch of salt and pepper.
- Roll up each lasagna noodle and place it right in the bechamel with the seam side down. Repeat with the remaining noodles and then spoon the bechamel over all the noodles. Top with the remaining gruyere cheese.
- Bake for 30 minutes, or until golden and bubbly. Garnish with fresh thyme and chives. Serve immediately.
Might just have to burrow right into that center for the end of winter.