If there is one language of love that speaks universally to my family, it is definitely pasta. But not just any pasta—we are talking about the ooey-gooey, bubbly, cheese-pull kind of pasta that makes the whole house smell like an Italian trattoria. These White Chicken Lasagna Rollups have become a total game-changer in my weekly meal rotation, and for good reason! They strike that perfect balance between fancy enough for Sunday dinner and easy enough for a Tuesday night.

Let’s be honest, traditional lasagna is a labor of love. It is heavy, it takes forever to layer, and cutting that first square without it collapsing is an Olympic sport. That is why I am absolutely obsessed with the rollup method. You get perfectly portioned bundles of joy, ensuring every single bite has the ideal ratio of noodle, creamy filling, and rich sauce. Plus, there is something undeniably fun about rolling them up—my little ones love to help with this part!

Instead of a red marinara, we are embracing a velvety, garlic-infused white sauce (a simplified Béchamel or Alfredo style) that pairs beautifully with tender shredded chicken and spinach. It is rich, it is comforting, and it feels like a warm hug on a plate. Whether you are meal-prepping for a busy week or looking for a dish to bring to a potluck that will have everyone asking for the recipe, these rollups are the answer.

History & Origins

While lasagna itself is one of the oldest forms of pasta, dating back to ancient Greece and evolving in Italy during the Middle Ages, the concept of the lasagna rollup is a distinctly modern, likely American-Italian innovation. Traditional lasagna, or Lasagne al Forno, typically involves flat sheets layered in a large pan.

The shift to “white lasagna” (Lasagna Bianca) usually swaps the tomato-based ragù for a Béchamel sauce and often features milder ingredients like spinach, artichokes, or chicken rather than heavy beef or sausage. The “rollup” trend emerged in food magazines and early food blogs in the late 90s and early 2000s as home cooks looked for ways to make serving easier and presentation more elegant. It solves the age-old problem of messy lasagna slices and allows for faster cooking times since the heat can circulate around the individual rolls more efficiently than a dense, deep-dish brick of pasta.

Why This Recipe Works

This recipe works because it focuses on texture and moisture balance. One of the biggest pitfalls of lasagna is dry edges or a watery center. By rolling the noodles individually, we increase the surface area that touches the sauce, ensuring the pasta stays tender and absorbs all that garlicky goodness. The filling uses a combination of ricotta, mozzarella, and parmesan; the ricotta provides a creamy base, the mozzarella adds the melt, and the parmesan brings the salty, nutty punch.

Furthermore, using a roux-based white sauce creates a stable emulsion that coats the noodles perfectly without separating. The addition of spinach to the filling not only adds a pop of color and nutrition but also cuts through the richness of the cheese and cream, providing a necessary earthy balance to the dish.

Why You’ll Love This Recipe

• ✓Perfect for portion control with individual servings.
• ✓Freezer-friendly for easy meal prep.
• ✓Uses rotisserie chicken for a quick shortcut.
• ✓Rich, homemade garlic cream sauce (no jarred stuff!).
• ✓Hidden veggies that kids actually eat.

Equipment You’ll Need

• ✓Large pot (for boiling noodles)
• ✓9×13 inch baking dish
• ✓Large skillet or saucepan (for the sauce)
• ✓Medium mixing bowl
• ✓Whisk
• ✓Colander

Ingredients

• ✓10-12 Lasagna noodles (curly edge works best)
• ✓2 cups Cooked chicken, shredded (rotisserie chicken is perfect)
• ✓15 oz Ricotta cheese
• ✓2 cups Mozzarella cheese, shredded (divided)
• ✓1/2 cup Parmesan cheese, grated
• ✓1 large Egg, lightly beaten
• ✓10 oz Frozen spinach, thawed and squeezed very dry
• ✓1 tsp Garlic powder
• ✓1/2 tsp Salt
• ✓1/4 tsp Black pepper
• ✓1/4 cup Unsalted butter
• ✓3 tbsp All-purpose flour
• ✓2 cups Heavy cream (or half-and-half for lighter version)
• ✓1 cup Chicken broth
• ✓3 cloves Garlic, minced
• ✓1 tbsp Fresh parsley, chopped (for garnish)

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick spray. Bring a large pot of salted water to a boil.
2. Cook Noodles: Boil the lasagna noodles according to package directions for al dente. Drain and lay them flat on a piece of parchment paper or a greased baking sheet to prevent sticking. Tip: Do not rinse them with cold water unless you aren’t using them immediately, as the starch helps the sauce stick.
3. Make the Filling: In a medium bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, parmesan cheese, shredded chicken, beaten egg, dried spinach, garlic powder, salt, and pepper. Mix until thoroughly combined.
4. Prepare the White Sauce: In a large skillet or saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
5. Thicken the Sauce: Slowly pour in the chicken broth and heavy cream while whisking constantly to prevent lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in 1/2 cup of parmesan cheese and season with salt and pepper to taste. Remove from heat.
6. Assemble: Spread about 1/2 cup of the white sauce onto the bottom of the prepared baking dish. Take a cooked noodle and spread about 1/3 cup of the chicken-cheese mixture evenly along the length of the noodle. Roll it up gently but tightly.
7. Arrange: Place the rollup seam-side down in the baking dish. Repeat with remaining noodles and filling.
8. Top and Bake: Pour the remaining white sauce over the rollups. Sprinkle the remaining 1 cup of mozzarella cheese on top. Cover with foil and bake for 20 minutes.
9. Finish: Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and slightly golden brown. If you like a crispy top, broil for 1-2 minutes (watch closely!).
10. Serve: Garnish with fresh chopped parsley and let sit for 5-10 minutes before serving to let the sauce set.

Expert Cooking Tips

• ✓Dry that spinach! The most common mistake is watery filling. Squeeze the thawed spinach in a clean kitchen towel until absolutely no water comes out.
• ✓Shred your own cheese. Pre-bagged cheese has anti-caking agents that prevent smooth melting. For that gooey pull, buy a block and grate it yourself.
• ✓Don’t overcook the pasta. Boil the noodles to al dente (firm to the bite). They will continue to cook in the oven with the sauce.
• ✓Sauce consistency. If your sauce gets too thick while sitting, splash in a little extra chicken broth or milk to loosen it up before pouring over the rolls.

Substitutions and Variations

This recipe is super versatile! If you are gluten-free, simply swap in your favorite gluten-free lasagna noodles and use a gluten-free flour blend for the roux. Not a fan of spinach? You can use kale (sautéed first) or even broccoli florets chopped very small. If you want to lighten it up, you can substitute the heavy cream for whole milk, though the sauce won’t be quite as rich. For the protein, leftover turkey works just as well as chicken, or you can omit the meat entirely for a vegetarian version.

Common Mistakes to Avoid

The biggest heartbreaker with this dish is sticking noodles. Once you drain your pasta, do not leave them in the colander! They will fuse together into a giant clump. Lay them out flat on parchment paper or foil sprayed with oil immediately. Another common error is under-seasoning the sauce. White sauce relies heavily on salt, pepper, and cheese for flavor, so taste it before you pour it over the pasta!

Serving Suggestions

Since this dish is rich and creamy, I love serving it with something fresh and acidic to cut through the heaviness. A crisp Caesar salad or a simple green salad with balsamic vinaigrette is perfect. For the carb-lovers (no judgment here!), a side of crusty garlic bread is mandatory to sop up that extra Alfredo sauce. Roasted asparagus or green beans with lemon zest also make lovely, colorful side dishes.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3-4 days. Reheat in the microwave or oven.
Freezer: You can freeze the unbaked rollups! Assemble them in a disposable foil pan, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
Reheating: If reheating individual portions, the microwave works fine. If reheating the whole pan, cover with foil and bake at 350°F until warmed through, adding a splash of water or milk to the dish if it looks dry.

Frequently Asked Questions

Can I use jarred Alfredo sauce instead of homemade?

Absolutely! While homemade tastes richer, two jars (approx. 15oz each) of your favorite high-quality Alfredo sauce will work perfectly for a quick weeknight version.

Do I have to use eggs in the filling?

The egg helps bind the ricotta mixture so it doesn’t spill out when you cut into it. However, you can omit it if you have an allergy; the filling just might be a bit softer.

Can I make this ahead of time?

Yes! You can assemble the entire dish, cover it, and keep it in the fridge for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it’s starting cold.

My sauce is too thin, what happened?

You might not have cooked the roux (butter/flour) long enough or didn’t let it simmer enough after adding the liquid. It will also thicken significantly as it cools.

Can I use cottage cheese instead of ricotta?

Yes, cottage cheese is a great protein-packed substitute. I recommend blending it briefly in a food processor to get a smooth texture similar to ricotta.

Can I use oven-ready noodles?

It is tricky for rollups because they are hard and brittle until cooked. I highly recommend boiling traditional noodles for this specific method so they are pliable enough to roll.

What is the best way to shred the chicken?

If the chicken is hot, use a stand mixer with the paddle attachment—it shreds chicken in seconds! Otherwise, two forks work just fine.

Can I add other veggies?

Sure! Sautéed mushrooms, sun-dried tomatoes, or artichoke hearts are delicious additions to the filling.

Conclusion

These White Chicken Lasagna Rollups are truly a hug in a casserole dish. They bring everyone to the table and usually result in clean plates all around (and maybe a fight over the last roll!). It is the perfect recipe to add to your repertoire when you want something comforting, impressive, and undeniably delicious. If you try this recipe, please leave a comment below or tag me on Pinterest—I love seeing your creations in your kitchen! Happy cooking, mamas!