Embark on a culinary journey with French Onion Lasagna Roll-Ups, a tantalizing fusion of lasagna noodles, a cheesy chicken concoction, fresh spinach, and velvety caramelized onions. These roll-ups are luxuriously smothered and baked in a delectable creamy parmesan sauce, creating a rich and savory dish that promises to captivate the taste buds of caramelized onion enthusiasts.
Ingredients & Substitutions
- Onions: Opt for two large sweet onions like Vidalia onions, or Walla Walla onions for an added layer of flavor. While yellow onions are a viable alternative, the sweetness of the chosen onions intensifies during caramelization.
- Sauce: The creamy, cheesy garlic parmesan sauce adds the finishing touch. A subtle kick is introduced with red pepper flakes, enhancing the flavor profile. Feel free to omit them without compromising the overall taste.
- Noodles: With the recipe yielding nine roll-ups, prepare nine lasagna noodles al dente according to the package instructions.
- Chicken: Utilize cooked chicken, such as rotisserie chicken or leftover shredded chicken, to elevate the cheesy mixture.
- Cheese: A triumvirate of ricotta cheese, Gruyere cheese, and parmesan imparts a rich, cheesy flavor. Explore substitutions for variety:
Ricotta cheese: Cottage cheese, goat cheese, queso fresco, or cream cheese serve as worthy alternatives.
Gruyere cheese: In the absence of Gruyere, opt for French Comte or Fontina cheese. Swiss cheese can also be used, albeit with a different texture.
- Spinach: While fresh spinach is preferable, thawed frozen spinach with minimal moisture can be a suitable substitute.
Can I Make French Onion Lasagna Roll-Ups Ahead Of Time?
Certainly! To prepare in advance, boil the lasagna noodles, ready the chicken and cheese filling, assemble the roll-ups in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, whip up the sauce, pour it over the roll-ups, and proceed with baking.
How To Store French Onion Lasagna Roll-Ups
If leftovers grace your table, let them cool before storing in an airtight container in the refrigerator. With proper refrigeration, these delights will last for 3-4 days. Reheat in the oven or microwave when ready to relish.
Ingredients
Caramelized Onions
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 large sweet onions, thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Sauce
- 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
Roll-Ups
- 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
Instructions
- Spray a 9×13-inch baking dish with nonstick spray. Set aside.
Caramelized Onions
- In a large skillet over medium heat, add oil and butter. Once melted, add onions and sauté for 30 minutes until tender and brown. Add salt and pepper. Stir to combine.
- Preheat the oven to 350°F.
Sauce
- In the same skillet over medium heat, add butter. Melt completely.
- Add garlic, salt, pepper, crushed red pepper, and heavy cream. Heat to a slow boil, then simmer until thickened (about 8
- minutes).
- Remove from heat and stir in 1 cup of parmesan cheese.
Roll-Ups
- Line a work surface with parchment paper.
- Place 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 evenly among the lasagna noodles, spooning it onto each noodle and spreading it out.
- Top with about 2 tablespoons spinach, then evenly distribute caramelized onions.
- Roll each noodle tightly around the filling and transfer to the prepared baking dish, seam side down.
- Pour the sauce over the noodles, ensuring complete coverage. Top with the remaining Gruyere cheese.
- Bake for 30-35 minutes, until cheese is melted and bubbly.
- Serve garnished with chopped parsley.
