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.

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 freshly grated parmesan


FILLING – 1 ½ tablespoon of olive oil – 1 large red onion sliced – 3 cups of shredded chicken  – 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)


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.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.

Step 1:

Mix the sauce with 1 cup of parmesan and set the sauce and remaining parmesan to the side for later.Season the sauce with salt and pepper to taste. Remove from heat and stir until it cools down to room temperature.

Step 2:

Add the marinara sauce and cook on low until warm. Season with salt and pepper to taste. Stir in paprikacumin and sugar. Remove it from the heat and let it cool to room temperature. 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.

Step 3:

We now proceed to making the rolls: Preheat the oven to 400 ºF [200 ºC]. Boil the lasagna according to package directions.

Step 4:

Cover the rolls with the remaining white sauce, followed by mozzarella cheese. Cover the dish tightly with foil.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.

Step 5:

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.

Step 6:

Stay connected!!!