Portions: 4 servings Calories: 553kcal |
Buffalo chicken lasagna rolls is exactly what it sounds like: Chicken mixed with buffalo sauce and rolled up into lasagna noodles and cheese. Serve these shredded chicken lasagna roll ups with a side of refreshing vegetables for a filling healthy meal.
Why I ❤️ it • Recipe • Ingredients • Preparation
Why I ❤️ it
Lasagna is one of my favorite types of casseroles, and lasagna rolls are an amazingly great choice for dinner, cookouts and get togethers. You can have dinner in short time, and you can try all the variations we include in the recipe.
Buffalo chicken lasagna rolls recipe
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Utensils and tools
Ingredients
Sauce
- 2 ½ tablespoons of butter (salted)
- 2 ½ tablespoons of all-purpose flour
- 3 cups of milk (I prefer whole milk, but you can use skim milk too)
- ½ teaspoon of salt, or more to taste
- ½ teaspoon of pepper (freshly-cracked, or ground), or more to taste
- 1 ½ cups of grated parmesan
Filling
- 1 ½ tablespoon of olive oil
- 1 large red onion, sliced
- 3 cups [400 g] of shredded chicken (supermarket rotisserie)
- 1 ¼ cup of marinara sauce
- ½ teaspoon of salt, or more to taste
- ½ teaspoon of pepper (freshly-cracked, or ground), or more to taste
- ½ tablespoon of hot paprika
- ½ teaspoon of cumin powder
- ½ tablespoon of brown sugar
Lasagna
- 8 lasagna sheets
- 1 ½ cups of shredded mozzarella cheese
- 2 tablespoons of minced fresh Italian parsley (flat leaves)
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1
First, we're going to make the sauce: Heat the butter over low heat in a skillet. Add the flour and stir well until the flour and butter are completely mixed.
Pour the milk slowly, while you stir the flour mix to prevent lumps. Once it is well mixed, boil on low heat until the mix thickens to the same consistency as drinkable yogurt.
Step 2
Season the sauce with salt and pepper to taste. Remove from heat and stir until it cools down to room temperature.
Mix the sauce with 1 cup of parmesan and set the sauce and remaining parmesan to the side for later.
Step 3
We now continue by making the filling: Heat the oil over very low heat. Add the onions and cover with a tight lid. Cook on low heat until the onions become transparent. Add the shredded chicken, and increase the heat to low, stirring frequently until the chicken heats up.
Add the marinara sauce and cook on low until warm. Season with salt and pepper to taste. Stir in paprika, cumin and sugar. Remove it from the heat and let it cool to room temperature.
Step 4
We now proceed to making the rolls: Preheat the oven to 400 ºF [200 ºC]. Boil the lasagna according to package directions.
Step 5
Spread half of the white sauce in a baking dish. Spread ⅛ of the meat evenly over each lasagna sheet and roll it up. Place the lasagna rolls in the dish with the seam facing down.
Cover the rolls with the remaining white sauce, followed by mozzarella cheese. Cover the dish tightly with foil.
Step 6
Bake until the sauce starts to bubble (around 20 minutes). Remove from the oven, sprinkle with the remaining parmesan and the chopped parsley and serve.
Top tips
Each brand of lasagna has a different cooking time, read the instructions in the package for the ones you will use.
You can double the ingredients and place 8 rolls in two separate casseroles and freeze one for a later date, just pop in the oven to finish cooking.
Variations
To make this into buffalo chicken lasagna with ricotta, include 1 cup of firm ricotta, and add ⅛ of the ricotta into each roll along with the chicken in step 5.
This recipe uses a simplified method for buffalo-style chicken, but if you have the time and inclination, you can make the buffalo chicken from scratch.
If you have leftover turkey, this is a great substitution for chicken.
For a low-carb option, use thin slices of zucchini in lieu of boiled lasagna noodles.
Serving suggestions
Serve with salad on the side.
Nutrition information
Calories: 553kcal - Carbohydrates: 23g - Protein: 36g - Fat: 35g - Saturated Fat: 14g - Cholesterol: 116mg - Sodium: 1642mg - Potassium: 765mg - Fiber: 2g - Sugar: 13g - Vitamin A: 1030IU - Vitamin C: 9.1mg - Calcium: 587mg - Iron: 2.2mg
FAQs
How to make lasagna rolls?
To make lasagna rolls, boil the lasagna sheets. Lay one lasagna sheet on a flat surface, place the filling on top, and roll like a spiral.
How long to bake lasagna rolls?
Bake the lasagna rolls about 20 minutes, or until the cheese is melted and bubbly.
Print card
This is just a printer-friendly summary, some useful details are found in the recipe above.
Easy recipe for buffalo chicken lasagna
Ingredients
White sauce
- 2 ½ tablespoons butter salted
- 2 ½ tablespoons all-purpose flour
- 3 cups milk
- ½ teaspoon salt or more to taste
- ½ teaspoon pepper freshly-cracked, or ground, or more to taste
- 1 ½ cups freshly grated parmesan
Ffilling
- 1 ½ tablespoon olive oil
- 1 large red onion sliced
- 3 cups shredded chicken [400 g] supermarket rotisserie
- 1 ¼ cup marinara sauce
- ½ teaspoon salt or more to taste
- ½ teaspoon pepper freshly-cracked, or ground, or more to taste
- ½ tablespoon spicy paprika
- ½ teaspoon cumin powder
- ½ tablespoon of brown sugar
Lasagna
- 8 lasagna noodles
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons minced fresh parsley
Instructions
- First, we're going to make the sauce: Heat the butter on low heat. Add the flour and stir well until the flour and butter are completely mixed.Pour the milk slowly, while you stir the flour mix to prevent lumps. Once it is well mixed, boil on low heat until the mix thickens to the same consistency as drinkable yogurt.
- Season the sauce with salt and pepper to taste. Remove from heat and stir until it cools down to room temperature.Mix the sauce with 1 cup of parmesan and set the sauce and remaining parmesan to the side for later.
- We now continue by making the filling: Heat the oil over very low heat. Add the onions and cover with a tight lid. Cook on low heat until the onions become transparent. Add the shredded chicken, and increase the heat to low, stirring frequently until the chicken heats up.Add the tomato sauce and cook on low until warm. Season with salt and pepper to taste. Stir in paprika, cumin and sugar. Remove it from the heat and let it cool to room temperature.
- We now proceed to making the rolls: Preheat the oven to 400 ºF [200 ºC]. Boil the lasagna according to package directions.
- Spread half of the white sauce in a baking dish. Spread ⅛ of the meat evenly over each lasagna sheet and roll it up. Place the lasagna rolls in the dish with the seam facing down.Cover the rolls with the remaining white sauce, followed by mozzarella cheese. Cover the dish tightly with foil.
- Bake until the sauce starts to bubble (around 20 minutes). Remove from the oven, sprinkle with the remaining parmesan and the chopped parsley and serve.
Notes
Originally published on Dec 20, 2017
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