These soft pillows a.k.a chicken lasagna roll-ups made with healthy white sauce, artichoke hearts and spinach filling, wrapped in brown rice pasta. Topped with cheese and tomato sauce, then baked. These were delicious and so much fun to make! Easy and fun for kids to roll too.

Love hearty pasta dishes? You might also like penne with olives, tomato and goat cheese!

Chicken Lasagna Roll Ups

I’m not going to pretend it’s your next 30-minute dinner idea but lasagna roll ups are quite easy. 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.:)

My family already love my Instant Pot lasagna, so I’m not surprised they love this too. Then again, my kids love healthy pasta dishes with lots of cheese – like my healthy mac n’ cheese, chicken parmesan pasta, and one-pot chili mac (with beer!). I recently made them Instant Pot chicken alfredo too and they loved the creamy sauce.

And if you would like to skip pasta but enjoy the taste of lasagna, try my zucchini lasagna!

Chicken Lasagna Roll Ups close-up

How to Make Chicken Lasagna Roll Ups

  1. Cook pasta as per package instructions, drain and lay flat on parchment paper. package of brown rice pasta lasagna noodles
  2. Preheat large skillet on medium heat and spray with cooking spray. Add garlic and onions, saute until translucent. Add flour and stir it vigorously with onions and garlic. Add milk and stir until combined. Let cook 2 minutes.
  3. Add artichoke hearts, chicken and pepper; stir. Bring to a boil, reduce heat to low-medium and cook for 20 minutes, uncovered. Turn off heat, add spinach and stir to combine.Lasagna sauce in skillet
  4. 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.
  5. Fill each pasta sheet with 1/4 – 1/3 cup of chicken artichoke mixture and 2 tbsp cheese. Repeat with remaining pasta and filling. Roll each chicken lasagna roll and place tightly in a baking dish: 6 rolls in 1 row, 2 rows.rolling a Chicken Lasagna Roll Up
  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. Chicken Lasagna Roll Ups with shredded cheese on top

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.

Need even more dinner ideas? Check out these 65 clean eating chicken recipes!

More Wholesome Healthy Pasta Dishes

You might also enjoy this spinach artichoke quinoa casserole!

Chicken Lasagna Roll Ups

These healthy Chicken Lasagna Roll Ups made with whole wheat or brown rice pasta, artichoke hearts and white sauce are fun to make with kids and make a fancy tasty dinner.
5 from 10 votes
Servings 12 roll-ups
Calories 228
Prep Time 30 minutes
Cook Time 52 minutes
Total Time 1 hour 22 minutes

Ingredients 
 

  • 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 any milk I used unsweetened almond
  • 2 cups marinated artichoke hearts well drained and finely chopped
  • 1 lb boneless & skinless chicken breasts diced
  • Ground black pepper to taste
  • 2 cups spinach coarsely chopped
  • 2 cups tomato sauce divided*
  • 2 + 1/2 cups any shredded cheese divided (I used Mexican blend)
  • Cooking spray I use Misto

Instructions 

  • Cook pasta as per package instructions, drain and lay flat on parchment paper.
  • Preheat large skillet on medium heat and spray with cooking spray. Add garlic and onions, saute until translucent. Add flour and stir it vigorously with onions and garlic. Add milk and stir until combined. Let cook 2 minutes.
  • Add artichoke hearts, chicken and pepper; stir. Bring to a boil, reduce heat to low-medium and cook for 20 minutes, uncovered. Turn off heat, add spinach and stir to combine.
  • 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.
  • Fill each pasta sheet with 1/4 – 1/3 cup of chicken artichoke mixture and 2 tbsp cheese. Repeat with remaining pasta and filling. Roll each chicken lasagna roll and place tightly in a baking dish: 6 rolls in 1 row, 2 rows.
  • Top with remaining 1 cup of tomato sauce and 1 cup of cheese, distributing evenly among all rolls. Bake for 30 minutes. Serve warm.

Notes

  • Store: Refrigerate in an airtight container for up to 3 days.
  • Freeze: Freeze leftovers for up to 3 months.
  • Freezer meal: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.
  • *If using low sodium tomato sauce, add salt to taste.

Nutrition

Serving: 1roll-up | Calories: 228kcal | Carbohydrates: 31g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 292mg | Fiber: 3g | Sugar: 4g
Course: Dinner
Cuisine: Italian Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    SO GOOD! One of my favorite recipes from you, so far!

    I followed recipe, but had to “casserole” it due to me buying the wrong lasagna noodles (they were “ready to bake”, I couldn’t cook them before hand so I couldn’t do the rolls). I also just had non-seasoned canned artichoke hearts, so I added oregano, basil, thyme, and rosemary to taste to the finished filling.

    Thank you for another awesome recipe!

  2. 5 stars
    Hi Olena,

    My family and I love your healthy desserts. Thank you for your awesome recipes and inventions. I would like to know if you can substitute artichoke with something else. Thank you

  3. 5 stars
    Excellent taste and much lighter and healthier than traditional lasagna. It does take time to prepare, but well worth it.

  4. 5 stars
    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!

  5. Olena,
    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.

  6. 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!!

    1. 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.

  7. 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!!!

    1. 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.:)

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