Artichoke Chicken Lasagna Roll Ups
These Chicken Lasagna Roll Ups are made with lighter sauce, artichoke hearts and spinach filling, then wrapped in your choice of lasagna noodles.
Servings: 12 roll ups
Calories: 228kcal
Ingredients
- 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
Instructions
- 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 9x13 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.
Notes
- 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.
Nutrition
Serving: 1 roll up | Calories: 228kcal | Carbohydrates: 31g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 292mg | Fiber: 3g | Sugar: 4g