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French Onion Chicken Lasagna: A Cozy Comfort Meal

French Onion Chicken Lasagna

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French Onion Chicken Lasagna Roll Ups combine creamy ricotta, caramelized onions, tender chicken, spinach, and gruyère cheese rolled into lasagna noodles, all baked in a thyme-infused béchamel sauce for a cozy comfort meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 3 sweet onions, thinly sliced
  • Pinch of salt and pepper
  • 16 ounces baby spinach
  • 3 garlic cloves, minced
  • 2 cups cooked, shredded chicken
  • 12 ounces ricotta cheese
  • 1/3 cup freshly grated parmesan cheese
  • 1 egg, lightly beaten
  • 8 traditional lasagna noodles, cooked
  • 8 ounces gruyère cheese, freshly grated
  • 2 tablespoons unsalted butter (for béchamel)
  • 2 tablespoons flour
  • 1.5 to 2 cups milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly grated nutmeg
  • Fresh thyme and/or chives for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Cook lasagna noodles and lay them on a clean towel.
  2. In a large skillet, melt butter over medium-low heat. Add sliced onions, salt, and pepper. Cook for 30–40 minutes until golden and caramelized. Transfer to a plate.
  3. In the same skillet, add olive oil, spinach, and garlic. Cook until spinach is wilted. Stir in chicken with salt and pepper. Remove and set aside.
  4. In a bowl, mix ricotta, parmesan, egg, salt, and pepper.
  5. Spread a layer of ricotta mixture on each noodle, then top with chicken-spinach mix, caramelized onions, and gruyère. Roll each noodle up.
  6. To make béchamel, melt butter in skillet, add flour and whisk to form a roux. Gradually whisk in milk until smooth. Add thyme, nutmeg, salt, and pepper. Cook until thickened.
  7. Pour some béchamel in a baking dish. Place roll ups seam-side down. Top with remaining sauce and gruyère.
  8. Bake for 30 minutes until golden and bubbly. Garnish with thyme or chives. Serve hot.

Notes

    Nutrition