Chicken Lasagna Roll Ups with Asparagus
Recipe type: Pasta, Chicken, Casserole
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Lasagna noodles filled with chicken, asparagus in a creamy cheese sauce.
  • 9 lasagna noodles
  • salt
  • 4 cups cooked chicken cubed
  • 1 lb. asparagus
  • Sauce
  • 4 cups milk
  • 1/2 cup butter
  • 5 tablespoons flour
  • salt and pepper
  • 1/2 cup shredded parmesan cheese + 3 tablespoons for top
  • 2 cups shredded colby jack cheese
  1. Put on a pan large enough to cook the lasagna noodles. Add teaspoon of salt. Bring to a boil. Add the noodles and cook for 6 - 7 minutes. Noodles should be soft enough to roll but not totally cooked. Rinse with cold water in a strainer.
  2. Cut the asparagus into 1 1/2 inch pieces. Blanch quickly in boiling water. To blanch bring the water to a boil, add asparagus. As soon as water boils pour asparagus into a strainer and run cold water over to stop the cooking.
  3. In a large saucepan melt the butter. Stir in the flour. Add the milk and cook until thickened, stirring constantly. Add the parmesan cheese and 1 1/2 cups of the colby jack. Stir until melted. Remove from heat. Remove 1 1/2 cups of the sauce to go on top of the rolls.
  4. Add the chicken and asparagus to the remaining sauce. Add salt and pepper to taste.
  5. Remove one of the lasagna pieces and spread chicken mixture on 3/4 of it. Roll the lasagna noodle up starting on the end with the chicken filling. Place in a greased 9 x 9 baking dish. Repeat using all of the noodles.
  6. If any chicken mixture remains I tucked it in between the rolls.
  7. Spread the remaining sauce over top of the lasagna rolls. Top with remaining colby jack cheese and 3 tablespoons Parmesan cheese.
  8. Bake at 350 degrees for 30 - 35 minutes. The casserole should be bubbly and the cheese on top golden brown. If it browns to quickly cover loosely with aluminum foil.
This recipe can be easily doubled and a second pan made to go in the freezer for a quick weeknight meal. I would use an aluminum pan for this or an oven safe dish that can go from the freezer to the oven. Bake for 45 - 50 minutes at 350 degrees
Recipe by Recipes Food and Cooking at