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!

Chicken Lasagna 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!

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.

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

More Pasta Recipes to Try

Chicken lasagna roll ups in a baking dish with one missing and spatula in it.

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 11 votes
Servings 12 roll ups
Calories 228
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes



  • 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.


Serving: 1 roll up | Calories: 228kcal | Carbohydrates: 31g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 292mg | Fiber: 3g | Sugar: 4g
Course: Dinner
Cuisine: Italian
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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  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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