Description

These French Onion Chicken Lasagna Roll Ups combine creamy ricotta and gruyere cheese with tender shredded chicken, flavorful caramelized onions, and vibrant spinach. Rolled inside tender lasagna noodles and topped with a savory thyme béchamel sauce, this dish offers a comforting twist on traditional lasagna, baked to golden, bubbly perfection.

Ingredients

Caramelized Onions

2 tablespoons 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
Pinch of salt and pepper
1 tablespoon olive oil

Ricotta Layer

12 ounces ricotta cheese
⅓ cup freshly grated Parmesan cheese
1 egg, lightly beaten
Pinch of salt and pepper

Lasagna Noodles and Cheese

8 traditional lasagna noodles, cooked al dente
8 ounces Gruyere cheese, freshly grated

Thyme Béchamel Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ to 2 cups milk
½ teaspoon dried thyme
½ teaspoon freshly grated nutmeg
Pinch of salt and pepper

Garnish

Fresh thyme and/or chives for garnish

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Instructions

Caramelize the Onions: Heat a large oven-safe skillet over medium-low heat and add the butter. Add the thinly sliced onions with a pinch of salt and pepper. Stir occasionally, cooking for 30 to 40 minutes until the onions become golden and caramelized. Transfer the onions to a plate once done.
Cook Spinach and Chicken: In the same skillet, add olive oil, then toss in the spinach and minced garlic. Cook, stirring, until the spinach wilts. Add the shredded chicken along with a pinch of salt and pepper and stir to combine. Transfer this mixture to a separate plate.
Cook Lasagna Noodles: Boil a pot of salted water and cook the lasagna noodles according to package instructions until al dente. Drain and lay the noodles out on a clean towel to prevent sticking.
Preheat the Oven and Prepare Ricotta Mixture: Set the oven to 350°F (175°C). In a bowl, combine ricotta cheese, grated Parmesan, beaten egg, salt, and pepper, mixing until smooth.
Assemble the Roll Ups: Lay out all lasagna noodles in a single layer. Spread a spoonful or two of the ricotta mixture onto each noodle generously. Top each noodle with the spinach and chicken mixture, then add caramelized onions over them. Sprinkle each with some grated Gruyere cheese, reserving some for topping later.
Prepare Thyme Béchamel Sauce: In the same skillet, melt butter over medium heat. Whisk in flour to create a roux and cook for 2 to 3 minutes until fragrant and nutty. Slowly add milk while whisking constantly until the sauce is smooth. Stir in dried thyme, grated nutmeg, salt, and pepper.
Roll and Arrange Noodles: Roll up each lasagna noodle tightly and place seam-side down directly in the skillet with the béchamel sauce. Repeat with all noodles, then spoon remaining béchamel sauce over the top. Sprinkle the reserved Gruyere cheese evenly over the roll ups.
Bake: Place the skillet in the preheated oven and bake for 30 minutes until the dish is golden and bubbly.
Garnish and Serve: Remove from oven and garnish with fresh thyme and chives. Serve immediately for best flavor and texture.

Notes

Use an oven-safe skillet to assemble and bake the roll ups directly in the pan to simplify cleanup.
Make sure to cook the onions slowly on low heat to properly caramelize without burning.
Lasagna noodles should be cooked al dente to hold shape during rolling and baking.
Adjust the milk quantity in the béchamel for a thicker or thinner sauce according to preference.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven.
Fresh thyme and chives add a bright herbal note, but feel free to omit or substitute with parsley if needed.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Baking
Cuisine: French-American