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.
I know, I know, I’ve been waaaaay into french onion things this year. From sweet potatoes to the real deal soup. I swear this is the last one. For now at least.
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
spinach and chicken
- 16 ounces baby spinach
- 3 garlic cloves, minced
- 2 cups cooked, shredded chicken
- 12 ounces ricotta cheese
- ⅓ cup freshly grated parmesan cheese
- 1 egg, lightly beaten
- pinch of salt and pepper
- 8 traditional lasagna noodles, cooked
- 8 ounces gruyere cheese, freshly grated
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 ½ to 2 cups milk
- ½ teaspoon dried thyme
- ½ teaspoon freshly grated nutmeg
- pinch of salt and pepper
- fresh thyme and/or chives for garnish
- 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.
Did you make this recipe?
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I appreciate you so much!
Might just have to burrow right into that center for the end of winter.
45 Comments on “French Onion Chicken Lasagna Roll Ups.”
Yum! Such s creative twist…I am so making this for company later in the week. Also random comment but I am so happy you continue to have your current recipe post front and center on your home page. I like that so much better than the way some food blogs now require a lot of scrolling to find “Recent Recipes”. Just personal preference I guess.🙂
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Wow, mouthwatering! I’ve only ever tried one other lasagna roll up but this looks like a must. Pinned!
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Has anyone substituted a dairy free milk?
if you used a dairy free milk for a bechamel/creamy sauce before, i definitely think it would work! maybe cashew or macadamia?
I made this evening and so delish. I substituted GF lasagne ( which are smaller in size ) and GF flour. I took a picture to share but don’t quite know how to add. I’m doing again on Wednesday for a family who just lost their son this am to cancer. Thank you for the delish recipe.
Oh yummm…saving this for when zucchini are in season and so doing those roll up with zucchini!
Can you link the skillet you use please?
Looks delicious! Do you think mushrooms (instead of chicken) would go well with the flavors?
Oh my goodness, this looks amazing! I am so going to try this with gluten-free pre-made lasagna noodles and I cannot WAIT! This will be perfect for a spring gathering!! Thank you!!
So I made this, while our hot water heater died. So the water was turned off while repairs were done. Lots of paper towels, my kitchen is a mess. This came out so yummy! My husband wanted to eat it all!
This is such a great resource!
This is a fantastic idea! I love the flavors here and anything with ricotta, sign me up!
I made this last weekend. It was delicious !!! We had enough leftover for lunch with a spinach-strawberry salad! So good! This recipe is a keeper!
This is a great recipe, Jessica! I made it last night and we all loved it! As you said, a little labor intensive but totally worth the effort! Thanks for sharing!
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These were absolutely delicious. I’ve saved the recipe for another time! So yummy and impressive.
These look really good but I only have mozzarella on hand do you think I could use that in-place of the guyere?
I did this recipe because we’re quarantined in NYC during the corona outbreak and I suddenly have free time. Also, my husband sent it over begging that we make it. It’s simple to execute, but labor-intensive because of the onions. Overall it was a huge hit! I only wish I ordered white wine to have with it tonight.
I hate to ask this but could you use French onion soup or onion soup mix to make less labor intensive
Wow!! Now that we all have that time on our hands it’s recipes like this that we should be finding joy in making and sharing with our loved ones. Made it tonight and OMG it was so worth the time and effort!! Husband and son wanted to eat all of it! This will definitely be saved on my list as a special meal for us. Thank you so much!!
I don’t see in the recipe how much olive oil to use to sauté the spinach. I know I can guesstimate but I curious!
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I’ve made this recipe twice in two weeks. Its amazing! I’ll never look at lasagna the same way again. Thank you!
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I made this last night for the family and it was delicious!! I am all about the lasagna roll ups!
Simply one of the best.
I’ve made it twice.
Is it possible to freeze this in advance of guests?
Thank you so much
Don’t feed you guests frozen food 🤦🏻♂️
AH THIS WAS SO GOOD! Took me a little while but it was a fun project and DANG the flavor was AWESOME! Only subs I did were frozen (thawed/drained) spinach instead of fresh and mozz cheese because I couldn’t find gruyere. 100% recommend if you want to spend some time in the kitchen.
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This is the best lasagna recipe I’ve ever had. Thank you for it!
Hi. What could be substituted for spinach. One family member hates spinach and I so want to make this!
Looks delicious. Could this be made a day ahead?
Made this recipe the other day, and O.M.G. – SO WORTH IT!! I followed the recipe almost exactly, except the sweet onions we had here were gigantic so I only used two; and we don’t have a skillet that can go from stovetop to oven, so I used a Corningware baking dish lightly sprayed with Pam. I was able to make 9 roll-ups and simply poured the Bechamel sauce over them, topped with the remaining Gruyere, and baked for 30 minutes with a few minutes of low broil at the end to brown the cheese just a bit. This recipe is absolutely amazing, but definitely goes in the “special occasions only” category!
Just finished cleaning the kitchen after making this for dinner tonight. It is very time consuming for someone that doesn’t cook often, but turned out delicious!
First I boiled the noodles for 7 mins because I didn’t want them to overcook in the oven. I layer them out on paper towels to dry them then
I mixed the shredded chicken, cottage cheese (I don’t care for Ricotta) parmesan, mozzarella and spinach all together to save time I also did not add an egg – it just doesn’t seem appealing to me once all of the roll ups were in the pan I put a few Tablespoons of Campbell’s French onion soup on top of each roll up then I poured the white sauce over and a pinch of Mozzarella on each roll up I covered with tin foil and baked them for 30 mins I left the tin foil on the pan and I let the roll ups cool that way.
Note – because I used the French onion soup I didn’t feel the need to cook onions I skipped that step.
These turned out super yummy!!! Thank you for sharing your recipe, hubby asked for 3rd’s! 🙂
I’m in LOVE with these roll ups! 😍
I’ve made this recipe a couple times now, with chicken and ground turkey – both ways are just YUM! Hubby licks the bowl clean! Serious deliciousness here. Don’t hesitate- just make it as instructed and their awesome! Thank you for sharing!
Reading thru the ingredients list – do you mean 6 oz spinach? Because you have 16 oz listed and that would be more than 3 bags of spinach. Thanks!
OMG… made this recipe tonight, had reservations about a ‘french onion lasagna’… but WOW!! This was absolutely delicious!, and a total hit at home!! Definitely a keeper recipe too! Normally I prefer to have some sort of meat in lasagna (the red or vegetable kind) but I will make this with or without the chicken, maybe double the spinach if making without the chicken? So much flavor, a real treat. Thanks!
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