Best 6 Chicken Florentine Lasagna Rolls Recipes

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Chicken Florentine lasagna rolls are an elevated and delectable dish that combines the flavors of tender chicken, creamy spinach, and velvety sauce, all wrapped in delicate lasagna sheets. This indulgent dish is perfect for special occasions and celebrations, as its vibrant colors and flavors make it a feast for the eyes and the taste buds. Whether you're an experienced chef or a home cook looking to impress your loved ones, this comprehensive guide will take you through the步骤 of creating this delightful culinary experience from start to finish. Ready your taste buds for a journey of exquisite flavors as we embark on the culinary adventure of making chicken florentine lasagna rolls.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN FLORENTINE LASAGNA ROLLS



Chicken Florentine Lasagna Rolls image

A twist on the standard lasagna dish. Fontina, fresh spinach, roasted chicken, cremini mushrooms and sauteed onions make this a great dish. A creamy bechemel sauce and rolled lasagna rolls make this perfect. I admit this takes a little time but worth it. Now I also take advantage of a grocery store roasted chicken for this or you can roast your own. But I do insist on fresh spinach and herbs, but why not take advantage of a little help ... I also get my mushrooms pre-sliced. Take a little help on some store bought items when you can. The fontina to me just adds lots of flavor, but if you can't find it mozzarella will work just fine. This is worthy of entertaining, but the best part ... make it ahead and just refrigerate. Just put in the oven and bake the night of the party, NO work.

Provided by SarasotaCook

Categories     Weeknight

Time 1h45m

Yield 14 Lasagna Rolls, 6-8 serving(s)

Number Of Ingredients 20

28 lasagna noodles, pre cooked
2 cups chicken, shredded and chopped fine
1 (7 ounce) bag Baby Spinach
1 1/2 cups cremini mushrooms, chopped fine
1 medium onion, chopped fine
1 tablespoon fresh thyme
1 cup chicken broth
salt
pepper
4 tablespoons flour
4 tablespoons butter
2 cups milk
2 cups heavy cream
1 pinch nutmeg
1 (8 ounce) container ricotta cheese
3 cups fontina, grated (reserve 1 cup for the topping)
2 cups parmesan cheese (reserve 1/2 for the topping)
salt
pepper
1 tablespoon fresh parsley

Steps:

  • Noodles -- Now I do this a little different than most. I bring a 13x9 pan on the stove and fill with water and bring to a light boil. I then boil my noodles flat. To me they boil quicker and less chance of tearing being flat in a pan. Just 5 or so minutes and they are done. Then remove them to a sheet of parchment paper to cool. About 24 noodles. If you want you can always boil in a large pot of water if you prefer the traditional method.
  • Cheese -- Mix the grated fontina, parmesan and ricotta. Make sure to reserve 1 cup the fontina and 1/2 parmesan for the top layer. Add in a pinch of salt, pepper to taste and the fresh parsley.
  • Chicken -- To a medium saucepan, add the olive oil and bring to medium heat. Add the onions and mushrooms and cook on medium heat until lightly browned about 5-7 minutes. Then add in the shredded chicken and fresh spinach, thyme and chicken broth and cook until everything is well combined. Just add a little salt and pepper to taste. Just simmer until the broth reduces.
  • Bechemel -- 4 / 4/ 4/ -- my basic recipe. Melt 4 tablespoons of butter in a medium pot, then add 4 teaspoons of flour and combine, mix well to make a roux and cook just a couple of minutes to get the flour taste out. Then add in 2 cups heavy cream and 2 cups milk and bring to a medium heat to let it thicken, add a pinch of nutmeg.
  • Make the Lasagna -- Lay out a noodle, spread with the cheese mixture and then top with the chicken spinach mixture, then another noodle, more cheese and another layer of chicken mixture, then roll.
  • In a 13x9 casserole dish add about 1 cup of the bechemel sauce and then place the lasagna rolls, seam side down. Now top with the remaining sauce. Top with the extra fontina and parmesan cheese. Cover and bake 35 minutes at 375, then remove the foil and cook 10 more minutes until bubbly and golden brown. Make sure to let it rest 10 minutes covered before serving.
  • Note: I like to use a 13x9, you want to make sure that the pan is not too big and the rolls fit in the pan nicely side by side, this way the sauce tops the rolls and makes a nice crust. You can also make these in individual ramiken or serving dishes, 2 rolls per person. It makes a great way to serve them for a dinner party.

CHICKEN FLORENTINE ALFREDO LASAGNA CUPS



Chicken Florentine Alfredo Lasagna Cups image

This is super comforting and satisfying. Creamy and rich, but with a nice pop of green from the spinach, pesto, and basil. The chicken gives it some texture and makes it feel like a complete meal on its own. I love the crispy edges of the cheese. Serve with a bright and fresh Geek salad on the side.

Provided by TheOtherJuliaGulia

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

cooking spray
1 (16 ounce) package lasagna noodles
5 ounces baby spinach leaves
4 cups shredded cooked chicken
3 cups shredded mozzarella cheese, divided
3 cups Alfredo sauce, divided
2 ¼ cups whole-milk ricotta cheese
½ cup prepared basil pesto
½ teaspoon kosher salt
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
  • Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
  • Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
  • Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
  • Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
  • Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
  • Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

Nutrition Facts : Calories 625 calories, Carbohydrate 34.4 g, Cholesterol 103.5 mg, Fat 38.6 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 16.4 g, Sodium 1141.8 mg, Sugar 3.7 g

CHICKEN FLORENTINE LASAGNA ROLLS



Chicken Florentine Lasagna Rolls image

Finely chopped chicken breast, ricotta, spinach and other tasty ingredients are rolled into noodles to make these tasty lasagna rolls.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 8

8 lasagna noodles
1 egg, beaten
2 cups spinach leaves, chopped
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
1 cup POLLY-O Original Ricotta Cheese
1/3 cup KRAFT Grated Parmesan Cheese
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 375°F.
  • Cook noodles as directed on package, omitting salt. Drain.
  • Mix next 5 ingredients. Spread 1/3 cup chicken mixture onto each noodle. Roll up tightly; place, seam-sides down, in 9-inch square baking dish sprayed with cooking spray. Pour pasta sauce over roll-ups; sprinkle with mozzarella.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

FLORENTINE LASAGNA ROLL



Florentine Lasagna Roll image

Found this in a supermarket checkout cookbook years ago and it's still a family favorite. One important step is getting the water removed from the spinach as much as possible; after I drain it and squeeze as much out by hand I wrap it in a 4 layer pad of paper towels and squeeze it some more. Save the paper towels and use them later to dry off the noodles so they don't slide all over, this makes it a lot easier to spread the filling. I have listed 2% cheese and 1/3 less fat cream cheese but it started out being made with the full deal, we don't notice any decrease in flavor (I've also made it without the egg a time or two when I ran out and it tastes the same and holds together OK). I also think the filling makes a good spinach dip if you leave out the egg. Cook time includes the 5 minute stand time.

Provided by greksgirl

Categories     European

Time 1h5m

Yield 1 roll, 6 serving(s)

Number Of Ingredients 15

10 lasagna noodles, cooked and drained (cover with cold water to make them cooler to work with)
10 ounces frozen chopped spinach, defrosted and well- drained
8 ounces cream cheese, softened (may use 1/3-less-fat or fat-free)
2 tablespoons dehydrated onion, soaked in 4 tbsp. Hot water
1/4 cup grated parmesan cheese
1 pinch coarse black pepper
1/2 teaspoon minced garlic
1 extra large egg, slightly beaten
4 ounces shredded mozzarella cheese
24 ounces Hunts tomato sauce
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 350°.
  • Place a sheet of wax paper on a flat surface. Arrange the noodles on top of each other, over-lapping 1-inch.
  • Combine all the filling ingredients except the mozzarella, mix well. Spread over the noodles, top with the mozzarella cheese and roll up jelly-roll fashion.
  • Place in a 9"X13" baking dish seam side down.
  • In a small bowl combine the topping ingredients, pour over the roll and top with remaining Parmesan cheese.
  • Bake at 350° for 30 minutes.
  • Let stand for 5 minutes before slicing.

ALFREDO CHICKEN LASAGNA



Alfredo Chicken Lasagna image

Alfredo chicken and spinach come together to make this different spin on lasagna.

Provided by Hollinhead77

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 16

Number Of Ingredients 17

2 skinless, boneless chicken breast halves
2 tablespoons seasoned salt (such as Mrs. Dash® Italian blend)
2 tablespoons minced garlic, divided
2 (14.5 ounce) cans chicken broth, or as needed
9 lasagna noodles
1 (16 ounce) container ricotta cheese
1 egg
dried Italian seasoning, divided
2 (16 ounce) jars Alfredo sauce, or more to taste
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper
3 tablespoons olive oil
1 small white onion, diced
¼ cup chopped baby bella mushrooms
1 (6 ounce) package fresh spinach
1 roma tomato, seeded and chopped
1 (16 ounce) package fresh mozzarella cheese, cubed

Steps:

  • Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
  • Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
  • Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
  • Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, about 45 minutes.

Nutrition Facts : Calories 388.2 calories, Carbohydrate 17 g, Cholesterol 70.7 mg, Fat 27.6 g, Fiber 0.9 g, Protein 19.5 g, SaturatedFat 11.7 g, Sodium 1380.2 mg, Sugar 3.3 g

CHICKEN FLORENTINE ROLL-UPS



Chicken Florentine Roll-Ups image

Love lasagna roll-ups? Then these Chicken Florentine Roll-Ups will rock your world. Spinach makes this Florentine, and it's in the roll-ups and the sauce! Try Chicken Florentine Roll-Ups for a tasty weeknight dish.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

1 egg white, lightly beaten
5 oz. (1/2 of 10-oz. pkg.) frozen chopped spinach, thawed, well drained
1/3 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, drained
1/2 tsp. paprika
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Shredded Parmesan Cheese, divided
4 small boneless skinless chicken breasts (1 lb.)
1-1/4 cups CLASSICO Florentine Spinach & Cheese Pasta Sauce

Steps:

  • Heat oven to 375°F.
  • Combine egg white, spinach, cottage cheese, paprika, 1/2 cup mozzarella and 1 Tbsp. Parmesan.
  • Pound chicken to 1/4-inch thickness; place, smooth sides down, on work surface. Spoon spinach mixture onto chicken, spreading to within 1/2 inch of edges. Roll up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon pasta sauce over chicken; cover.
  • Bake 25 min. Sprinkle with remaining mozzarella and Parmesan; bake, uncovered, 25 min. or until chicken is done (165°F).

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

Tips:

  • Prepare the ingredients: Before you start cooking, make sure you have all the ingredients you need and that they are properly measured and cut. This will help you save time and avoid any interruptions while cooking.
  • Use fresh ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. Fresh vegetables, herbs, and spices will make a big difference in the taste of your lasagna rolls.
  • Cook the lasagna noodles al dente: This means cooking them until they are tender but still have a slight bite to them. Overcooked noodles will become mushy and ruin the texture of your lasagna rolls.
  • Don't overfill the lasagna rolls: Be careful not to overfill the lasagna rolls, or they will become difficult to roll and may fall apart. Aim for about 1/4 cup of filling per roll.
  • Bake the lasagna rolls until golden brown: Bake the lasagna rolls in a preheated oven until they are golden brown and bubbly. This will ensure that they are cooked through and have a crispy exterior.

Conclusion:

Chicken Florentine lasagna rolls are a delicious and elegant dish that is perfect for any occasion. They are made with a creamy spinach and artichoke filling, rolled up in tender lasagna noodles, and baked until golden brown. These lasagna rolls are sure to impress your guests and leave them wanting more.

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