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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.

Ingredients

  • 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

Directions

  • Preheat oven to 350°. In a large saucepan, saute 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 2 minutes or until thickened.
  • Transfer half of the sauce to a large bowl; stir in chicken, spinach,
  • pepper and nutmeg. Spread about 3 tablespoons over each lasagna

2 of 2

Chicken Lasagna Rolls (continued)

Directions (continued)

  • noodle. Roll up and place seam side down in a greased 11x7-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, 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.