French Onion Lasagna Roll-Ups

Name: French Onion Lasagna Roll-Ups
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 9 roll-ups
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon extra virgin olive oil; 2 large sweet onions; ½ teaspoon kosher salt; ½ teaspoon black pepper; ¼ cup (½ stick / 57 g) unsalted butter; 3 teaspoons garlic; 1 teaspoon kosher salt; ½ teaspoon pepper; ¼ teaspoon crushed red pepper; 2 cups (476 g) heavy cream; 1 cup (100 g) parmesan cheese; 9 lasagna noodles; 1 ½ cups (369 g) ricotta cheese; 2 cups (280 g) rotisserie chicken; 2 cups (226 g) Gruyere cheese; ½ cup (50 g) parmesan cheese; 1 ½ cups (45 g) spinach; Parsley

User Reviews

5.0

24 reviews

Excellent

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 25 mins
Servings
9 roll-ups
Calories
595 kcal
Course
Main Course, Dinner

French Onion Lasagna Roll-Ups

Iris Hanson

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French Onion Lasagna Roll-Ups are lasagna noodles filled and rolled with a cheesy chicken mixture, fresh spinach, and caramelized onions. Then, the roll-ups are smothered and baked in a flavorful creamy parmesan sauce. It's a rich and savory dish that would be a delicious family meal or served to anyone who loves caramelized onions!

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Ingredients

Servings

Caramelized Onions

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 large sweet onions, thinly sliced
½ teaspoon kosher salt
½ teaspoon black pepper

Sauce

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

Roll-Ups

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

Spray a 9x13-inch baking dish with nonstick spray. Set aside.

Caramelized Onions

To a large skillet over medium heat, add oil and butter. After the butter has melted, add onions and saute for 30 minutes, stirring occasionally, until very tender and brown or caramel color. Add salt and pepper. Stir to combine.
Remove from heat and set aside while you prepare the remaining ingredients.
Preheat the oven to 350°F.

Sauce

Wipe out the skillet. Then, to the same skillet over medium heat, add butter. Heat until completely melted.
Add the garlic, salt, pepper, crushed red pepper, and heavy cream. Over medium-high heat, continue to heat the mixture, stirring occasionally until it comes to a slow rolling boil.
Reduce heat and boil gently until the mixture begins to thicken (about 8 minutes).
Remove from heat and stir in 1 cup of parmesan cheese.
Set aside while you prepare the filling.

Roll-Ups

Line a work surface with a sheet of parchment paper.
Place the cooked lasagna noodles onto the parchment paper.
In a large bowl combine, ricotta, chicken, 1 cup of Gruyere cheese, and ½ cup of parmesan cheese. Mix well.
Divide the filling mixture evenly among the lasagna noodles (about ⅓ cup of mixture per noodle), spooning it onto each noodle and spreading it out.
Top with about 2 tablespoons spinach. Then, divide the caramelized onions equally between each noodle.
Roll each noodle around the filling, starting at one end and rolling it up tightly. Transfer to the prepared baking dish, seam side down.
Pour the sauce over the noodles, covering them completely. Top with the remaining cup of Gruyere cheese.
Bake for 30-35 minutes, or until cheese is melted and bubbly.
Serve garnished with parsley.