French Onion Lasagna Roll-Ups are lasagna noodles filled and rolled with a cheesy chicken mixture, fresh spinach, and caramelized onions. Then, the roll-ups are smothered and baked in a flavorful creamy parmesan sauce. It’s a rich and savory dish that would be a delicious family meal or served to anyone who loves caramelized onions! If preferred, I also have Chicken and Broccoli Alfredo Roll-Ups.
Ingredients & Substitutions
Onions: Look for two large sweet onions like Vidalia onions. Walla walla onions would also be delicious. The sweeter onions will become even sweeter when caramelized. Yellow onions would also work.
Sauce: The creamy, cheesy garlic parmesan sauce is smothered over the roll-ups before the dish is baked. I did add red pepper flakes for just a touch of a kick to the sauce. However, you could certainly leave those out without affecting the flavor.
Noodles: This recipe makes nine roll-ups, so cook up nine lasagna noodles al dente according to package instructions. Save the rest of the noodles for another yummy recipe like my Chicken Lasagna Soup or Lasagna Soup!
Cheese: Say cheese! Say it three times, just like the kinds of cheese in the mixture! You will need ricotta cheese, Gruyere cheese, and parmesan. Here are a few substitutions for the cheeses:
- Ricotta cheese: If you don’t like ricotta cheese or don not have it on hand, try cottage cheese, goat cheese, queso fresco, or cream cheese.
- Gruyere cheese: Gruyere cheese is an important part of French onion dishes like my French Onion Soup, but there are some substitutions you could try. If you can’t find Gruyere, you can use French Comte or Fontina cheese. Regular old Swiss cheese may be substituted, but the texture is different.
Spinach: I prefer fresh spinach, but you could use frozen spinach that has been thawed. Get the most moisture out of the thawed frozen spinach as possible.
Can I Make French Onion Lasagna Roll-Ups Ahead Of Time?
Yes! To get the roll-ups made in advance, first, boil the lasagna noodles. Next, prepare the chicken and cheese filling. Then, assemble the roll-ups, placing them into the prepared baking dish. Finally, cover the dish with plastic wrap and store it in the refrigerator for up to 24 hours. When ready to bake, make the sauce, pour it over the roll-ups, and bake.
How To Store French Onion Lasagna Roll-Ups
If you have any leftover roll-ups, first, let them cool completely. Then, store them in an airtight container in the refrigerator. They will last up to 3-4 days. Reheat them in the oven or in the microwave.
French Onion Lasagna Roll-Ups
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 large sweet onions, thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup (½ stick / 57 g) unsalted butter
- 3 teaspoons garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper
- 2 cups (476 g) heavy cream
- 1 cup (100 g) parmesan cheese, grated
- 9 lasagna noodles, cooked al dente according to package instructions
- 1 ½ cups (369 g) ricotta cheese
- 2 cups (280 g) rotisserie chicken, chopped
- 2 cups (226 g) Gruyere cheese, shredded, divided
- ½ cup (50 g) parmesan cheese, grated
- 1 ½ cups (45 g) spinach, chopped, divided
- parsley, chopped for garnish
- Spray a 9×13-inch baking dish with nonstick spray. Set aside.
- To a large skillet over medium heat, add oil and butter. After the butter has melted, add onions and saute for 30 minutes, stirring occasionally, until very tender and brown or caramel color. Add salt and pepper. Stir to combine.
- Remove from heat and set aside while you prepare the remaining ingredients.
- Preheat the oven to 350°F.
- Wipe out the skillet. Then, to the same skillet over medium heat, add butter. Heat until completely melted.
- Add the garlic, salt, pepper, crushed red pepper, and heavy cream. Over medium-high heat, continue to heat the mixture, stirring occasionally until it comes to a slow rolling boil.
- Reduce heat and boil gently until the mixture begins to thicken (about 8 minutes).
- Remove from heat and stir in 1 cup of parmesan cheese.
- Set aside while you prepare the filling.
- Line a work surface with a sheet of parchment paper.
- Place the cooked lasagna noodles onto the parchment paper.
- In a large bowl combine, ricotta, chicken, 1 cup of Gruyere cheese, and ½ cup of parmesan cheese. Mix well.
- Divide the filling mixture evenly among the lasagna noodles (about ⅓ cup of mixture per noodle), spooning it onto each noodle and spreading it out.
- Top with about 2 tablespoons spinach. Then, divide the caramelized onions equally between each noodle.
- Roll each noodle around the filling, starting at one end and rolling it up tightly. Transfer to the prepared baking dish, seam side down.
- Pour the sauce over the noodles, covering them completely. Top with the remaining cup of Gruyere cheese.
- Bake for 30-35 minutes, or until cheese is melted and bubbly.
- Serve garnished with parsley.
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What the Test Kitchen had to say about this recipe:
I'm so happy with how this turned out! The caramelized onions are the real star of this recipe, bringing just the right amount of sweetness to a savory dish. The balance is perfection. Your guests will love it too, the dish is as good to look at as it is to taste!
The caramelized onions really shine and give flavor to this dish. I loved what they brought to the creamy, rich roll-ups, as well as what they brought to my taste buds!
This is deliciously rich and fulfilling. The caramelized onions add a sweetness to this savory dish. This will be a major success at gatherings!
This was amazing! I love onion to begin with but the sweet caramelized onions put this lasagna roll up over the top! Sweet, creamy, savory and cheesy all in one. Delicious! I will be making this one again for sure!