French Onion Chicken and Spinach Lasagna Rolls: A Comforting Baked Pasta Dish
French onion soup is a labor of love, and this French Onion Chicken and Spinach Lasagna Rolls recipe brings that same rich, comforting flavor into a baked pasta dish. Sweet, caramelized onions, tender shredded chicken, sautéed spinach, and a mix of creamy cheeses are wrapped in tender lasagna noodles and baked under a velvety béchamel sauce. It’s creamy, chewy, cheesy, and deeply satisfying. While it requires patience, the payoff is a dish that will have everyone at the table lingering over each bite. Serve with a crisp green salad and garlic bread for a complete, indulgent meal.
Recipe Overview and Serving Suggestions
This recipe makes 12 roll-ups, enough to serve 6 to 8 people, depending on portion size. For a main course with salad and bread, plan on two rolls per person. The dish combines the savory notes of French onion soup with the heartiness of baked pasta, creating a perfect comfort food for family dinners or special occasions.
For convenience, rotisserie chicken works beautifully here. It’s perfectly cooked, easy to shred, and adds flavor without extra effort. The true star, though, is the slow-cooked onions. Caramelized in butter with salt and pepper, they develop a rich sweetness that carries the dish, making it a standout in any meal.
Ingredients for French Onion Chicken and Spinach Lasagna Rolls
For the caramelized onions and chicken filling:
- 4 large yellow onions, thinly sliced
- 3 tbsp. (45g) butter
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 2 cups (300g) cooked shredded chicken (rotisserie works well)
- 3 cups (100g) fresh spinach, roughly chopped
For the cheese filling:
- 1 cup (240g) ricotta cheese
- 1 cup (120g) shredded Gruyere
- ½ cup (50g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan
For the béchamel sauce:
- 4 tbsp. (60g) butter
- 4 tbsp. (36g) all-purpose flour
- 3 cups (720ml) warm milk
- ½ tsp salt
- ¼ tsp black pepper
- 1/8 tsp ground nutmeg
For assembly:
- 12 lasagna noodles, cooked al dente
- ¼ cup (30g) shredded Gruyere
- ¼ cup (25g) shredded mozzarella cheese
Step-by-Step Instructions
Step 1: Preheat and Prepare Noodles
Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Do not overcook. Overcooked noodles will become too soft to handle and may fall apart when rolled. Drain the noodles and lay them flat in a single layer on parchment paper to prevent sticking.
Step 2: Caramelize Onions and Prepare Spinach
While the noodles cook, melt butter in a large skillet over medium heat. Add the sliced onions along with a pinch of salt and pepper. Cook slowly, stirring occasionally, until the onions are soft and deeply caramelized, about 30 to 40 minutes. Remove from heat and let cool slightly. Reserve 2 tablespoons of caramelized onions for garnishing.
In the same skillet, sauté the minced garlic in a small amount of butter for 30 seconds until fragrant. Add the chopped spinach and cook just until wilted, about two minutes. Remove from heat. Allow the mixture to cool slightly before assembling.
Step 3: Assemble and Bake
Combine the caramelized onions, shredded chicken, and spinach mixture in a bowl. In a separate bowl, mix the ricotta, Gruyere, mozzarella, and Parmesan for the cheese filling. Spread a layer of the chicken and onion mixture onto each lasagna noodle, then top with the cheese filling. Roll up the noodles and place them seam-side down in a baking dish.
Prepare the béchamel sauce by melting butter in a saucepan, whisking in flour to form a roux, then gradually adding warm milk while stirring until thickened. Season with salt, pepper, and nutmeg. Pour the sauce over the rolled noodles, sprinkle with additional Gruyere and mozzarella, and bake for 25-30 minutes until golden and bubbly. Garnish with reserved caramelized onions before serving.
