Dinner tonight: these French onion chicken lasagna roll ups are about to become a favorite.
They’re everything FRENCH ONION: a silky béchamel, loads of caramelized onions and melty gruyère. Comfort food with a grown-up twist.
Give.me.the.whole.pan.
I’ve been a little obsessed with French onion flavors lately — from sweet potatoes to classic soup — and this one felt inevitable. It’s rich, cozy and exactly what you want for a chilly night.
As winter winds down, I’m savoring the last of the season’s cold-weather favorites. Produce can feel limited this time of year, so I lean into comforting, cheesy pasta dishes instead.
You know?
Cheesy, creamy, comforting pasta it is.
This meal is a little labor of love — think French onion soup in lasagna form. Caramelize the onions, sauté the spinach, make a thyme béchamel and roll the noodles. It’s a satisfying kitchen project that takes about an hour and rewards you with something impressive and comforting.
P.S. I demonstrated the process on Instagram today — it’s not hard, just a few steps.
I have a simpler lasagna roll up in my next cookbook that we’re obsessed with for weeknights — but until that recipe is released, I’ve been experimenting with variations, which led to this French onion version.
This dish feels indulgent: rich, flavorful and a bit high-maintenance — but so worth it.
And so worth it!
The flavors are layered and balanced: creamy béchamel, chewy pasta, sweet caramelized onions and nutty gruyère. With chicken, spinach and fresh herbs inside, a roll up plus a crisp salad is a perfect meal.
Although there are a few components, most of the work happens in one skillet: caramelize the onions, remove them, sauté spinach and garlic with the chicken, then make the thyme béchamel in the same pan. Assemble the roll ups, nest them in the sauce, top with gruyère and bake.
Then bake until golden and bubbly.
That cheesy, melty top is your reward — pair with a chilled pinot if you like.
You can assemble this ahead and reheat, or make portions in advance to make weeknight dinners easier. I love it as a Sunday night meal served with garlic bread and a simple house salad.
Honestly, I’d eat this every day.
French Onion Chicken Lasagna Roll Ups
French Onion Chicken Lasagna Rolls Ups
Ingredients
Caramelized onions
- 2 tablespoons unsalted butter
- 3 sweet onions, thinly sliced
- Pinch of salt and pepper
Spinach and chicken
- 16 ounces baby spinach
- 3 garlic cloves, minced
- 2 cups cooked, shredded chicken
Ricotta layer
- 12 ounces ricotta cheese
- 1/3 cup freshly grated Parmesan
- 1 egg, lightly beaten
- Pinch of salt and pepper
- 8 traditional lasagna noodles, cooked
- 8 ounces gruyère, freshly grated
Thyme béchamel
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 ½ to 2 cups milk
- ½ teaspoon dried thyme
- ½ teaspoon freshly grated nutmeg
- Pinch of salt and pepper
- Fresh thyme and/or chives for garnish
Instructions
- Heat a large oven-safe skillet over medium-low and add the butter. Add the onions with a pinch of salt and pepper and cook, stirring often, until deeply golden and caramelized, about 30 to 40 minutes. Transfer to a plate.
- Add a splash of olive oil to the same skillet. Sauté the spinach and garlic until the spinach wilts. Stir in the shredded chicken, season with a pinch of salt and pepper, and transfer this mixture to a plate.
- Boil a pot of salted water and cook the lasagna noodles until al dente. Drain and lay them flat on a clean towel so they don’t stick.
- Preheat the oven to 350°F. In a bowl, combine the ricotta, Parmesan, egg, and a pinch of salt and pepper.
- Assemble the roll ups: spread a spoonful or two of the ricotta mixture over each noodle. Top each with the spinach-and-chicken mixture, then add some caramelized onions. Sprinkle with gruyère, reserving some for the top.
- To make the béchamel, heat the skillet over medium. Add the butter, whisk in the flour to make a roux, and cook 2–3 minutes until fragrant. Slowly whisk in the milk until smooth, then stir in thyme, nutmeg and a pinch of salt and pepper.
- Roll each noodle and place it seam-side down in the skillet or baking dish with the béchamel. Spoon sauce over the rolls and top with the remaining gruyère.
- Bake for 30 minutes, until golden and bubbly. Garnish with fresh thyme and chives and serve immediately.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. I appreciate you so much!
Might have to burrow right into that center to celebrate the end of winter.