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White Chicken Lasagna Roll-Ups with Bechamel Sauce Recipe

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This White Chicken Lasagna Roll Ups recipe features tender lasagna noodles rolled with a creamy ricotta and shredded chicken filling, baked in a rich and velvety bechamel sauce topped with melted mozzarella cheese. It’s a comforting and elegant twist on traditional lasagna that’s perfect for family dinners or special occasions.

Ingredients

Lasagna Noodles

  • 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 cheese
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 16 ounces cooked and shredded chicken (such as rotisserie chicken)

Instructions

  1. Prepare the Noodles: Preheat your oven to 350℉ (175℃). Lightly grease a 9×13 inch casserole dish and set it aside. In a large pot of salted boiling water, cook the lasagna noodles until they are just one minute shy of al dente, following the package instructions. Drain the noodles and rinse them under cold water to stop the cooking process and make them easy to handle.
  2. Make the Bechamel Sauce: While the noodles cook, melt the butter in a medium saucepan over medium heat. Add the flour and whisk continually to form a smooth paste. Cook this mixture for about 1 minute to remove the raw flour taste. Slowly whisk in the whole milk, then add salt, pepper, Italian seasoning, and ground nutmeg. Continue whisking until the sauce reaches a simmer. Reduce the heat to medium-low and cook until the sauce thickens, stirring frequently, about 4 to 5 minutes. Remove from heat and set aside.
  3. Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix well until fully combined. Fold in the shredded cooked chicken until evenly distributed throughout the mixture.
  4. Assemble the Roll Ups: Pour about 1 cup of the bechamel sauce into the bottom of the prepared casserole dish and spread it into an even layer. Lay the lasagna noodles flat on a clean surface. Spoon an even layer of the ricotta and chicken mixture onto each noodle and spread it edge to edge. Carefully roll up each noodle with the filling inside and place the rolls seam side down into the baking dish.
  5. Add the Topping and Bake: Pour the remaining bechamel sauce evenly over the rolled noodles. Sprinkle the remaining shredded mozzarella cheese over the top. Bake uncovered in the preheated oven for 30 minutes, or until the cheese is melted, bubbly, and golden around the edges.

Notes

  • Do not overcook the noodles when boiling; they will continue cooking in the oven.
  • Using leftover rotisserie chicken is a quick and flavorful shortcut for the filling.
  • You can make the bechamel sauce ahead of time and reheat gently before assembling.
  • For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
  • Let the dish rest for 5-10 minutes after baking to help it set and slice more easily.

Find it online: https://marthatasty.com/white-chicken-lasagna-roll-ups-with-bechamel-sauce-recipe/