These Chicken Lasagna Roll Ups are made with lighter sauce, artichoke hearts and spinach filling, then wrapped in brown rice pasta. Topped with cheese and tomato sauce, and baked.
We also love these zucchini roll ups!
I’m not going to pretend it’s your next 30 minute dinner idea but chicken 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.
My family already love my Instant Pot lasagna, so I’m not surprised they love this too. Then again, my kids love pasta with lots of cheese like my healthy mac and cheese and Instant Pot chicken parmesan pasta.
And if you would like to skip pasta but enjoy the taste of lasagna, try my zucchini lasagna!
How to Make Chicken Lasagna Roll Ups
- 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.
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.
Need even more dinner ideas? Check out these 65 healthy chicken recipes!
More Pasta Recipes to Try
- Kale turkey pasta bake
- Healthy Tuscan chicken pasta
- Healthy baked chicken parmesan
- Wholewheat spaghetti with chicken
- Pasta with zucchini and tomatoes
Chicken Lasagna Roll Ups
- 12 lasagna noodles regular, whole wheat or brown rice pasta
- 2 cups cooked chicken shredded or chopped
- 2 cups artichoke hearts well drained and chopped
- 2 cups spinach chopped
- 2 garlic cloves minced
- 1 medium onion finely chopped
- 3 tablespoons flour regular, whole wheat or gluten-free
- 2 cups any milk regular or plant-based
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups tomato sauce divided
- 1 3/4 cups mozzarella cheese shredded & divided
- 1 tablespoon olive oil for frying
- Cook lasagna noodles as per package instructions, drain and lay flat on parchment paper. Cover with a towel to prevent drying out and set aside.
- Preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion, saute for 3-4 minutes. Add flour and stir until combined. Then add milk, salt and pepper; stir well and bring to a boil. Simmer it on low heat for 1 more minute or until thickened, stirring constantly.
- Add artichoke hearts and chicken and stir. Bring to a boil, reduce heat to low and simmer sauce for 2-3 minutes uncovered, while stirring often. You can also add raw cubed chicken and simmer for 15 minutes. Turn off heat, add spinach and stir to combine.
- Preheat oven to 350 degrees. Spread 1 cup of tomato sauce at the bottom of large 9×13 baking dish. Set aside.
- Fill each pasta sheet with 1/3 cup of chicken artichoke mixture and top with 1 tablespoon of cheese. Repeat with remaining pasta and filling. Roll each chicken lasagna roll and place tightly in a baking dish. I ended up with 6 rolls in 2 rows.
- Top with remaining 1 cup of tomato sauce and 1 cup of cheese, distributing evenly among all rolls. Bake uncovered for 30 minutes. Then remove from the oven, cover and let stand for 10 minutes.
- Serve hot with a simple green salad or roasted vegetables and crusty bread.
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Freeze leftovers for up to 3 months.
- Freezer meal: Assemble, tightly wrap with plastic, then few layers of foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions adding 15 minutes.