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.:)

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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

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

  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.

About Olena

I don’t believe in diets, neither I think we were born to eat. This website reflects my healthy relationship with food – I like simple whole foods meals with a bit of lean protein, heavy on veggies and a sprinkle of complex carbs.

Made a recipe? Tag @ifoodreal on Instagram. I would love to share it with everyone!

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28 comments on “Chicken Lasagna Roll Ups

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  1. 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!

  2. 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.

  3. 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.

  4. 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.:)

  5. 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.

  6. 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 :).

    1. 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.:)

  7. 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!:)

    1. 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.:)

  8. 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).

  9. 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!

    1. 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.

  10. 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!

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