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French Onion Chicken Lasagna Roll Ups

Baked French onion chicken lasagna roll ups topped with melted cheese, crispy bacon, and fresh herbs in a white casserole dish.
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These French Onion Chicken Lasagna Roll Ups combine creamy ricotta, shredded chicken, caramelized onions, spinach, and nutty gruyère cheese all wrapped in lasagna noodles, topped with a thyme-scented béchamel sauce for the ultimate comforting meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter (for onions)
  • 3 sweet onions, thinly sliced
  • Pinch of salt and pepper (for seasoning)
  • 1 tablespoon olive oil (for spinach sauté)
  • 16 ounces baby spinach
  • 3 garlic cloves, minced
  • 2 cups cooked, shredded chicken
  • 12 ounces ricotta cheese
  • 1/3 cup freshly grated parmesan cheese
  • 1 egg, lightly beaten
  • 8 traditional lasagna noodles, cooked
  • 8 ounces gruyère cheese, freshly grated
  • 2 tablespoons unsalted butter (for béchamel)
  • 2 tablespoons flour
  • 1.5 to 2 cups milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly grated nutmeg
  • Fresh thyme or chives (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, melt butter over medium-low heat. Add sliced onions, salt, and pepper, and cook for 30–40 minutes until caramelized. Remove and set aside.
  3. In the same skillet, add olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Stir in shredded chicken, season, and remove from heat.
  4. Boil lasagna noodles until al dente. Lay them flat on a clean towel to prevent sticking.
  5. In a mixing bowl, combine ricotta, parmesan, beaten egg, salt, and pepper.
  6. Spread ricotta mixture on each noodle, followed by the spinach-chicken mix and caramelized onions. Sprinkle with gruyère, reserving some for topping.
  7. Roll each noodle and place seam side down in a baking dish.
  8. In the same skillet, melt butter for béchamel. Whisk in flour to make a roux. Slowly add milk, whisking constantly until thickened. Season with thyme, nutmeg, salt, and pepper.
  9. Pour béchamel sauce over roll ups and top with remaining gruyère.
  10. Bake for 30 minutes or until golden and bubbly. Garnish with fresh thyme or chives and serve.

Notes

  • Use rotisserie chicken to save time.
  • Swiss or mozzarella cheese can substitute gruyère.
  • Make-ahead friendly—assemble the night before and bake when needed.
  • Freeze assembled (unbaked) roll ups for up to 3 months.
  • To avoid soggy noodles, cook them al dente and don’t over-sauce the bottom of the baking dish.

Nutrition

Find it online: https://recipeeasily.com/french-onion-chicken-lasagna-roll-ups/