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Chicken Lasagna Rolls

 Chicken Lasagna Rolls
Whether for an everyday meal or a special occasion, this is a fun and creative way to serve lasagna. Chicken and almonds add a tasty new twist.—Virginia Shaw, Modesto, California
5 ServingsPrep: 45 min. Bake: 25 min.


  • 1 medium onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped almonds
  • 1/3 cup butter
  • 1/2 cup cornstarch
  • 1-1/2 teaspoons salt
  • 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 2 cups chopped cooked chicken
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 10 lasagna noodles, cooked and drained
  • 2 cups milk
  • 1 cup (4 ounces) shredded Swiss cheese, divided
  • 1/4 cup dry white wine or water


  • In a large saucepan, saute the onion, red pepper and almonds in
  • butter until onion is tender and almonds are toasted. Stir in
  • cornstarch and salt until blended. Stir in broth. Bring to a boil;
  • cook and stir for 2 minutes or until thickened.
  • Transfer half of the sauce to a large bowl; stir in the chicken,
  • spinach, pepper and nutmeg. Spread about 3 tablespoons over each

2 of 2

Chicken Lasagna Rolls (continued)

Directions (continued)

  • lasagna noodle. Roll up and place seam side down in a greased 11-in.
  • x 7-in. baking dish.
  • Add milk, 1/2 cup Swiss cheese and wine to remaining sauce. Cook and
  • stir over medium heat until thickened and bubbly. Pour over
  • roll-ups.
  • Bake, uncovered, at 350° for 20-25 minutes. Sprinkle with
  • remaining cheese; bake 5 minutes longer or until cheese is melted.
  • Yield: 5 servings.
Nutritional Facts: 1 serving (2 each) equals 717 calories, 34 g fat (16 g saturated fat), 116 mg cholesterol, 1,404 mg sodium, 63 g carbohydrate, 6 g fiber, 40 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.