Chicken Florentine Lasagna Rolls Recipe

Name: Chicken Florentine Lasagna Rolls
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: Lasagna Noodles; Chicken; Baby Spinach; 8 ounces cremini mushrooms, sliced; Onion; Fresh Thyme; 1/2 cup chicken broth; Salt; Pepper; 4 tablespoons flour; 4 tablespoons butter; 2 cups milk; 2 cups heavy cream; 1/4 teaspoon nutmeg; 15 ounces ricotta cheese; Fontina; 1 1/2 cups grated Parmesan cheese (reserve 1/2 cup); 1/4 cup chopped fresh parsley

Elevate your lasagna game with these decadent Chicken Florentine Lasagna Rolls! This elegant twist on a classic features tender roasted chicken, vibrant spinach, earthy cremini mushrooms, and rich Fontina cheese (or mozzarella) all nestled in creamy béchamel sauce and perfectly rolled lasagna sheets. Impress your guests with this make-ahead masterpiece – perfect for entertaining! Save time by using pre-sliced mushrooms and a rotisserie chicken, but don't skimp on fresh herbs and spinach for maximum flavor.

Prep Time 45 mins

Cook Time 105 mins

Calories 1303.2 kcal

Protein 110g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Florentine Lasagna Rolls

Lasagna Noodles
Chicken
Baby Spinach
8 ounces cremini mushrooms, sliced
Onion
Fresh Thyme
1/2 cup chicken broth
Salt
Pepper
4 tablespoons flour
4 tablespoons butter
2 cups milk
2 cups heavy cream
1/4 teaspoon nutmeg
15 ounces ricotta cheese
Fontina
1 1/2 cups grated Parmesan cheese (reserve 1/2 cup)
1/4 cup chopped fresh parsley

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How to Make Chicken Florentine Lasagna Rolls

**Prepare the Lasagna Noodles:** Bring 6 cups of water to a gentle boil in a 13x9 inch baking pan. Add 24 lasagna noodles, laying them flat. Cook for 5 minutes, or until al dente. Remove and place on parchment paper to cool.
**Mix the Cheese Filling:** In a large bowl, combine 2 cups grated Fontina cheese, 1 cup grated Parmesan cheese, 15 ounces ricotta cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup chopped fresh parsley. Reserve 1 cup Fontina and 1/2 cup Parmesan for topping.
**Prepare the Chicken Filling:** Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium onion (chopped) and 8 ounces cremini mushrooms (sliced) and cook until softened, about 5-7 minutes. Stir in 2 cups shredded roasted chicken, 5 ounces fresh spinach, 1 teaspoon fresh thyme, and 1/2 cup chicken broth. Season with salt and pepper to taste. Simmer until the broth reduces.
**Make the Béchamel Sauce:** Melt 4 tablespoons butter in a medium saucepan. Whisk in 4 tablespoons flour and cook for 2 minutes, creating a roux. Gradually whisk in 2 cups heavy cream and 2 cups milk. Bring to a simmer, stirring constantly, until thickened. Stir in 1/4 teaspoon nutmeg.
**Assemble the Lasagna Rolls:** Spread a thin layer (about 1 cup) of béchamel sauce in the bottom of a 13x9 inch casserole dish. Lay out a lasagna noodle, spread with cheese mixture, top with chicken mixture, and roll tightly. Repeat with remaining noodles, cheese, and chicken mixtures.
**Bake:** Place the lasagna rolls, seam-side down, in the prepared dish. Pour the remaining béchamel sauce over the rolls. Sprinkle with reserved Fontina and Parmesan cheese. Cover with foil and bake at 375°F (190°C) for 35 minutes. Remove foil and bake for an additional 10 minutes, or until golden brown and bubbly.
**Rest and Serve:** Let the lasagna rolls rest, covered, for 10 minutes before serving. Enjoy!