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Chicken Lasagna Roll Ups Recipe made healthy with whole wheat or brown rice pasta and artichokes, is fun to make with kids and makes fancy budget dinner. | ifoodreal.com

OMG, guys, I have a new favourite Sunday dinner! These soft pillows aka chicken lasagna roll ups made out of healthy brown rice pasta and filled with clean creamy chicken, artichoke and spinach filling. Topped with cheese and tomato sauce and baked. And if you would like to skip pasta but enjoy the taste of lasagna, try my zucchini lasagna or stovetop zucchini noodles. And for slow cooking, I can’t recommend roasted red pepper lasagna enough.

Chicken Lasagna Roll Ups Recipe made healthy with whole wheat or brown rice pasta and artichokes, is fun to make with kids and makes fancy budget dinner. | ifoodreal.com

No crazy Alex stories today as this dish doesn’t involve fish. In Vancouver salmon fishing is huge in Fall and he has been quite pre-occupied with that and working. Somebody has to work, right?! Haha.

Thank you to all of you for reading this blog and cooking my recipes. One day we should have a big get together and drink wine. I will bring Alex with me. Somehow, I just feel he is part of this blog. See, honey?!:)

Chicken Lasagna Roll Ups Recipe made healthy with whole wheat or brown rice pasta and artichokes, is fun to make with kids and makes fancy budget dinner. | ifoodreal.com

Going back to our chicken lasagna roll ups. These were delicious and so much fun to make! Easy for kids to roll. I’m not going to pretend it’s your next 30 minute dinner idea but they are quite easy and CLEAN. That’s why if 12 roll ups is too much, just freeze the leftovers and save time. Plus, most lasagna pasta comes in a package of 12. If I use only 8, I always don’t know what to do with the remaining 4. Might as well cook them all if you already made a big mess in the kitchen.:)

Chicken Lasagna Roll Ups Recipe made healthy with whole wheat or brown rice pasta and artichokes, is fun to make with kids and makes fancy budget dinner. | ifoodreal.com

I couldn’t find whole wheat lasagna pasta sheets but I found brown rice ones, which might be even better. Check out your local organic store or farmer’s market. I haven’t seen them in Trader Joe’s but maybe at Whole Foods. Brown rice lasagna sheets hold their shape beautifully, taste just like wheat pasta and are gluten free. If you substitute whole wheat flour for oat flour, the dish becomes gluten free.

Chicken Lasagna Roll Ups Recipe made healthy with whole wheat or brown rice pasta and artichokes, is fun to make with kids and makes fancy budget dinner. | ifoodreal.com

As for the artichokes, I used Kirkland marinated in oil artichoke hearts, in a jar. I drained them and squeezed out the oil really well with my hands. You can also use frozen ones. Just thaw them on a counter overnight or defrost in a microwave and make sure to squeeze out the water really well. I have never seen artichokes packed in water. Hey, those work if you can find them. Also make sure to try my chicken with artichokes.

Chicken Lasagna Roll Ups Recipe made healthy with whole wheat or brown rice pasta and artichokes, is fun to make with kids and makes fancy budget dinner. | ifoodreal.com

Chicken Lasagna Roll Ups with Artichoke

Chicken Lasagna Roll Ups with Artichoke


  • 12 lasagna pasta sheets (1 box), whole wheat or brown rice
  • 2 garlic cloves, crushed
  • 2 - 3 medium onions, finely chopped
  • 3 tbsp flour, whole wheat
  • 2 cups milk, skim
  • 2 cups marinated (frozen) artichoke hearts, oil/defrosted & water squeezed out and finely diced
  • 1 lb chicken breasts, boneless & skinless, diced
  • 1/2 tsp freshly ground black pepper
  • 2 cups spinach, thinly sliced
  • 2 cups tomato sauce, any organic or all natural like Newman's Own, divided
  • 2 + 1/2 cups any shredded cheese (I used Mexican blend:)), divided
  • Cooking spray (I use Trader Joe's coconut oil spray)


  1. Cook pasta as per package instructions, drain and lay flat on parchment paper.
  2. Preheat large skillet on medium heat and spray with cooking spray. Add garlic and onions, saute until golden brown. Add flour and mix it vigorously with onions and garlic. Add milk and mix with spatula (I did) or whisk until combined. Let cook 2 minutes. Add artichoke hearts, chicken & black pepper and mix. Bring to a boil, reduce heat to low-medium and cook for 20 minutes, uncovered. Remove from heat, add spinach and mix to combine.
  3. Preheat oven to 350 degrees. Spray the bottom of 9 x 13 baking dish with cooking spray, add 1 cup of tomato sauce and spread it evenly with spatula.
  4. Fill each pasta sheet with 1/4 - 1/3 cup of chicken artichoke mixture and 2 tbsp cheese. Repeat with remaining pasta and filling.
  5. Roll each lasagna roll and place tightly in a baking dish, 6 rolls in 1 row, 2 rows.
  6. Top with remaining 1 cup of tomato sauce and 1 cup of cheese, distributing evenly among all rolls. Bake for 30 minutes. Serve warm.
  7. Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months. It freezes beautifully!

Nutritional Info

Servings Per Recipe: 12 roll ups

Amount Per Serving = 1 roll up:
Calories: 218.2
Total Fat: 4.0 g
Cholesterol: 27.9 mg
Sodium: 403.9 mg
Total Carbs: 27.7 g
Dietary Fiber: 2.4 g
Protein: 17.4 g
WW Points+: 5

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  1. Carrie

    Looks great, Olena! I like this idea as an alternative to “traditional” lasagna. This way, you actually use all the noodles and don’t waste any. Can’t wait to see your September income report!

    • Olena (iFOODreal)

      Thanks, Carrie. I always throw out left over lasagna noodles. I know. I’ll post my income report tomorrow. It’s been great!

  2. Mike @TheIronYou

    I’ve never seen that brand of brown rice pasta, I’m intrigued. Tomorrow I’m definitely going on a “pasta hunt”, if I fail I’ll resort to the good ol’ internet.
    BTW, love these lasagna rolls, it looks like something between a Cannelloni and a regular lasagna. Very innovative idea Olena, good job!

    • Olena (iFOODreal)

      Thanks, Mike! I knew we would understand each other as soon as I landed on your blog through Sonia.:) I’m sure you can find similar pasta. Brown rice pasta is not a rare find anymore, thank goodness. I have never seen whole wheat lasagna pasta though.

  3. afi

    Made this this past weekend, Olena! Another delicious recipe 🙂 I used almond milk instead of skim milk, since I try to stay away from dairy as much as possible, for health reasons. But I did use the cheese 🙂 I used the WW mexican mix, which tastes great.
    Also, I rinsed the marinated artichokes under the water and let them drain in a sieve while I was preparing the rest of the stuff. It became completely oil-free.
    There IS whole wheat lasagna. I bought it from Food Emporium here in NYC. It’s from Ronzoni. Maybe you can google it and buy it on line. It’s called Ronzoni Healthy Harvest all Natural (100% whole grain).

    • Olena (iFOODreal)

      Thanks Afi. I’ll Google to see what it looks like and keep my eyes open for it!

  4. Lana

    Hi Olena! I’m new to your blog, but so glad I found it….100% with you on your outlook about food in general……can’t wait to make these in the near future……those rolls look scrumptious!:)

    • Olena (iFOODreal)

      Hi Lana. Nice to hear I’m not alone.:) There roll ups remind me Russian Ukrainian food a lot – we like to stuff food with food. Enjoy.:)

  5. Danielle

    Hi Olena! I was excited to try this recipe. I love lasagna, so a healthier alternative sounded great. unfortunately, at the grocery store the checker forgot to put the lasagna noodles in my bag. I did have all the other ingredients though, and spiral noodles at home. I ended up making a pasta sauce over noodles and it turned out very good. I added cayenne pepper because I love a little spice. I’ll probably make it again, and I am going to try the actual lasagna next week so I guess I got two recipes in one :).

    • Olena (iFOODreal)

      Oh gosh… I would be so upset.:( That’s a very good idea to make a filling as a sauce. Ha, I’m gonna make it a recipe. Thanks.:)

  6. Jamie

    I made with whole wheat noodle and added red peppers from my garden for a little kick. Very tasty.

    • Olena (iFOODreal)

      You must live in Florida if you have a garden this time of the year.:) Glad you liked the roll ups.

  7. Nicole Sollitt

    This was a fabulous dish!!! Very tasty creamy filling with low calories. Can’t believe how filling only roll up was. . . that is all I could eat.

  8. Karen

    These look great but I can’t quite tell if you’re using pre-cooked chicken or if it cooks in the sauce. I’m going to try it tonight with some chicken I already cooked, but I’d like to know how you intended it. Also, I love that you put freezer instructions on recipes because my friend and I like to swap freezer meals sometimes, but I wasn’t sure if you recommend freezing before or after baking. Thanks for the wonderful recipes!!!

    • Olena

      Chicken is raw. Usually if cooked meat is required for the recipe, it will say that in the ingredients. You can use already cooked chicken, just reduce sauce simmering time after adding chicken to 10 minutes. Thank you.:)

  9. Debbie

    These look delicious. I am thinking about making these for a freezer meal swap. Would I freeze after baking or before? And do you know how long I would cook after thawing? Thanks!!

    • Olena

      Freeze before baking. Usually cooking time increases by 20 minutes or so but depending on the oven, if you cook from frozen. If you use oven safe dish or an aluminum tray it should be OK to cook from frozen.

  10. Melissa

    I made these, and with a bit of trepidation. I knew I would love them but the husband and kids…? I wasn’t sure. I had a hard time rolling them so I made a lasagne with just two layers of noodles and watched my portion size. Also I found artichokes in the canned vegetable section that were in water a while ago for another recipe so I used those. My husband loved my twins (who are 14) loved, my oldest son is a almost 18 and picky he didnt like the artichoke. It was so delicious.

  11. Adriana

    This is definitely my favorite recipe, I can eat this all day and all night, literally if i had to choose one thing to eat for the rest of my life it would definitely be this! thank you so much!



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