by Olena

Chicken Lasagna Roll Ups

by Olena

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.

OMG guys, I have a new favourite Sunday dinner! 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.

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.:)

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.

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.

How to Make Chicken Lasagna Roll Ups

  1. Cook pasta as per package instructions, drain and lay flat on parchment paper. 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.
  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.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.
  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.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.
  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. 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.

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.

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Chicken Lasagna Roll Ups

5 from 2 reviews

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.

  • Author: ifoodreal.com
  • Prep Time: 30 minutes
  • Cook Time: 52 minutes
  • Total Time: 1 hour 22 minutes
  • Yield: 12 roll-ups 1x
Scale

Ingredients

  • 12 lasagna pasta sheets (1 box), whole wheat or brown rice
  • 2 garlic cloves, crushed
  • 23 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

  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 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.
  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.
  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.

Store: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.

Freeze: 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.

Notes

*If using low sodium tomato sauce, add salt to taste.

 Did you make this recipe? Please give it a star rating in the comments.

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