White Chicken Lasagna Roll Ups

Ingredients

• 8 slices Bacon (cut into bite‑size pieces)
• 3 cloves Garlic (minced)
• 1/2 cup Salted Butter (cut into pieces)
• 2 cups Heavy Whipping Cream (full‑fat for richness)
• 1 cup Chicken Drippings (collected from cooking bacon; can substitute with chicken broth)
• 8 oz Parmesan Cheese (freshly grated)
• 30 oz Ricotta Cheese (double batch, well‑drained)
• 2 large Eggs (room temperature)
• 4 oz Pepper Jack Cheese (shredded)
• 1 tsp Garlic Powder
• 1 tsp Creole Seasoning (or Cajun seasoning)
• 8 oz Cream Cheese (softened)
• 1 whole Rotisserie Chicken (shredded, about 2 cups meat)
• 12 pieces Lasagna Noodles (regular width, cooked al dente)
• 2 cups Fresh Spinach (chopped)
• 1/4 cup Cilantro (chopped)
• 1 cup Mozzarella Cheese (shredded)
• 1 cube Chicken Bouillon Cube (instead of salt)

Instructions

1. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT0M

   Temperature: 350°F

2. Cook Bacon

   In a large skillet over medium heat, cook the bacon pieces until crisp. Transfer to a paper‑towel lined plate and crumble.

   Time: PT10M

3. Sauté Garlic

   Remove excess bacon fat, leaving about 2 tablespoons in the skillet. Add the butter and let it melt, then stir in the minced garlic (and optional jalapeño) and sauté for 1 minute until fragrant.

   Time: PT2M

4. Make Cream Sauce

   Pour in the chicken drippings and heavy cream, stirring constantly. Bring to a gentle simmer for 3–4 minutes.

   Time: PT5M

5. Finish Sauce

   Stir in the grated Parmesan, chicken bouillon cube, garlic powder, and Creole seasoning. Mix until the cheese melts and the sauce thickens slightly, then remove from heat.

   Time: PT3M

6. Prepare Cheese Filling

   In a large mixing bowl combine ricotta, softened cream cheese, eggs, shredded pepper jack, shredded mozzarella, chopped cilantro, and chopped spinach. Mix until smooth.

   Time: PT5M

7. Add Chicken

   Fold the shredded rotisserie chicken into the cheese mixture until evenly distributed.

   Time: PT2M

8. Cook Lasagna Noodles

   Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente. Drain and set aside on a clean kitchen towel.

   Time: PT10M

9. Layer Sauce in Dish

   Spread a thin layer of the prepared cream sauce on the bottom of the baking dish.

   Time: PT2M

10. Assemble Rolls

    Lay a cooked noodle flat, place about 2‑3 tablespoons of the chicken‑cheese filling near one edge, and roll tightly. Position each roll seam‑side down in the baking dish. Repeat with all noodles.

    Time: PT10M

11. Add Remaining Sauce and Toppings

    Pour the remaining cream sauce over the assembled rolls, ensuring they are fully covered. Sprinkle the remaining grated Parmesan and the crumbled bacon on top.

    Time: PT3M

12. Bake Covered

    Cover the dish tightly with aluminum foil and bake for 25‑30 minutes.

    Time: PT30M

    Temperature: 350°F

13. Finish Baking Uncovered

    Remove the foil and bake an additional 5 minutes, or until the cheese on top is melted and lightly golden.

    Time: PT5M

    Temperature: 350°F

14. Rest and Serve

    Allow the dish to rest for 5 minutes before serving. This helps the rolls set and makes slicing easier.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bacon: Turkey bacon
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Salted Butter: Unsalted butter with a pinch of salt
• Instead of Heavy Whipping Cream: Half‑and‑half (will be less thick)
• Instead of Chicken Drippings: Chicken broth
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Ricotta Cheese: Cottage cheese (drained)
• Instead of Eggs: Egg substitute (1/4 cup each)
• Instead of Pepper Jack Cheese: Monterey Jack
• Instead of Garlic Powder: Fresh garlic (additional)
• Instead of Creole Seasoning: Paprika + cayenne blend
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Rotisserie Chicken: Cooked chicken breast
• Instead of Lasagna Noodles: Fresh lasagna sheets
• Instead of Fresh Spinach: Kale (stems removed)
• Instead of Cilantro: Parsley
• Instead of Mozzarella Cheese: Provolone
• Instead of Chicken Bouillon Cube: Salt (1 tsp)

Equipment Needed

• Large Skillet
• Saucepan
• Mixing Bowls
• Baking Dish
• Aluminum Foil
• Wooden Spoon
• Cheese Grater
• Measuring Cups and Spoons
• Tongs (optional)
• Oven Mitts

Critical Steps — Do Not Skip

• Cooking bacon until crisp to render flavorful fat.
• Creating the cream‑Parmesan sauce without scorching.
• Cooking lasagna noodles al dente to avoid mushiness.
• Rolling the noodles tightly and placing seam side down.
• Covering the bake to trap steam, then uncovering for a golden finish.

Chef Tips from the Video

• Use a stick of butter for extra richness; you can substitute with equal parts olive oil if preferred.
• Add a pinch of smoked paprika to the sauce for a subtle smoky depth that complements the bacon.
• For extra green color, briefly blanch the spinach before chopping.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped portions for up to 2 months; reheat covered.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The cream sauce can be prepared up to 24 hours ahead and refrigerated.
• Assemble the rolls, cover, and refrigerate; bake directly from the fridge, adding 5‑10 minutes to the baking time.

Frequently Asked Questions