White Chicken Lasagna Roll Ups

White chicken lasagna roll ups are lasagna noodles filled with cheese and shredded chicken topped with a homemade bechamel sauce. They're perfectly portioned for dinners and meal prep for the week!

Prep Time 30

Cook Time 30

Total Time 1

Servings rolls

Author Heather

Ingredients

12 lasagna noodles

Bechamel sauce

¼ cup (56 g) unsalted butter
¼ cup (30 g) all-purpose flour
3 cups (681 g) whole milk
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon Italian seasoning
⅛ teaspoon ground nutmeg

Filling

15 ounces ricotta cheese
2 cups (226 g) shredded mozzarella cheese divided
½ cup (50 g) parmesan
1 large egg
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
16 ounces cooked and shredded chicken like a rotisserie chicken

Instructions

Noodles

Preheat oven to 350℉. Lightly grease a 9x13 casserole dish and set aside.
In a pot of salted boiling water, cook lasagna noodles to 1 minute shy of al dente according to package directions. Drain and rinse with cold water until lasagna noodles are easy to handle.

Bechamel sauce

Meanwhile, in a saucepan over medium heat, melt butter. Add flour and whisk to create a paste. Cook for 1 minute, then whisk in whole milk. Add salt, pepper, Italian seasoning, and nutmeg and continue whisking until mixture comes to a simmer.
Reduce heat to medium-low and cook until sauce thickens, stirring frequently, about 4 to 5 minutes. Remove from heat and set aside.

Filling

In a large bowl, add ricotta, half of the mozzarella cheese, parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until combined. Add shredded, cooked chicken and stir to incorporate.

Assembly

Pour about 1 cup of the bechamel sauce into your prepared 9x13 dish and spread into an even layer. Set aside.
Lay out lasagna noodles on a flat surface. Add ricotta chicken mixture to each noodle and spread it edge to edge. Roll the noodles up and place into the prepared casserole dish.
Pour remaining bechamel sauce on top. Sprinkle with reserved mozzarella cheese.
Bake, uncovered, for 30 minutes, or until cheese is melted across the top and casserole is bubbling around the edges.

Notes

Storage: Leftovers will keep for about 3 to 4 days in a tightly sealed container in the refrigerator and reheat well.

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