Description

French Onion Chicken Lasagna Rollups combine rich flavors and a creamy sauce for a delightful comfort food experience. Easy to make with rotisserie chicken, creamy ricotta, and melted gruyere, these rollups are ideal for a quick dinner that leaves everyone satisfied. Perfect for chilly evenings or cozy gatherings!

Ingredients

Scale

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 large sweet onions, thinly sliced
½ teaspoon kosher salt
½ teaspoon black pepper
¼ cup (½ stick / 57 g) unsalted butter
3 teaspoons garlic, minced
1 teaspoon kosher salt
½ teaspoon pepper
¼ teaspoon crushed red pepper
2 cups (476 g) heavy cream
1 cup (100 g) parmesan cheese, grated
9 lasagna noodles, cooked al dente according to package instructions
1 ½ cups (369 g) ricotta cheese
2 cups (280 g) rotisserie chicken, chopped
2 cups (226 g) gruyere cheese, shredded, divided
½ cup (50 g) parmesan cheese, grated
1 ½ cups (45 g) spinach, chopped, divided
parsley, chopped for garnish

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Instructions

Preheat your oven as per the baking dish requirements.
Spray a 9×13-inch baking dish with nonstick spray and set aside.
In a large skillet, melt the butter and olive oil over medium heat. Add the sliced onions, kosher salt, and black pepper, then sauté until the onions are caramelized and golden brown. This may take about 30-40 minutes. Stir them frequently to prevent burning.
Stir in the garlic, additional kosher salt, pepper, and crushed red pepper to the caramelized onions. Cook for about 2-3 minutes until fragrant.
Pour in the heavy cream, stirring to combine, and let it simmer for about 5 minutes. Remove from heat and mix in the grated parmesan cheese until melted and smooth.
In a separate bowl, mix the ricotta cheese, chopped rotisserie chicken, half of the shredded gruyere cheese, half of the chopped spinach, and a pinch of salt and pepper until well combined.
Spread some of the onion and cream sauce over the bottom of the prepared baking dish.
Lay out cooked lasagna noodles on a flat surface. Spoon the chicken and ricotta mixture onto each noodle, then carefully roll them up and place seam-side down in the baking dish, continuing until all noodles are filled.
Pour the remaining onion and cream sauce evenly over the top of the rolled lasagna.
Sprinkle the remaining gruyere cheese and parmesan cheese on top. If desired, add a little more crushed red pepper for extra heat.
Cover the baking dish with foil and bake at a temperature ideal for your baking dish for 40 minutes. Remove the foil and bake for an additional 30 minutes until the cheese is bubbly and golden.
Once cooked, let it sit for 10 minutes, then garnish with remaining chopped spinach and parsley before serving.

Notes

Feel free to substitute vegetables like mushrooms or zucchini for a healthier twist.
For a vegetarian version, omit the chicken and add more vegetables instead.
These rollups can be prepared in advance and stored in the refrigerator before baking.

Nutrition

Serving Size: 1 roll
Calories: 480
Sugar: 4g
Sodium: 670mg
Fat: 29g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 26g
Cholesterol: 120mg