Serves: 6–8
Prep Time: 40 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour 15 minutes

A rich, creamy baked pasta dish featuring tender chicken, sautéed spinach, and Mediterranean herbs, all wrapped in pasta sheets and topped with a luxurious lemon-garlic cream sauce and melted cheeses.

🌿 Ingredients

For the Filling:

  • 2 cups cooked chicken breast, shredded or finely chopped
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
  • ½ cup chopped sun-dried tomatoes (optional but very Mediterranean)
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg, lightly beaten

For the Sauce:

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk (whole milk preferred)
  • ½ cup heavy cream
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • ½ tsp garlic powder
  • Salt and black pepper, to taste
  • ½ cup shredded mozzarella cheese

For Assembly:

  • 10–12 lasagna noodles (or large pasta sheets), cooked al dente and drained
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup shredded cheddar or fontina (for a golden finish)
  • Chopped parsley, for garnish

🍋 Instructions

1. Prepare the Filling

  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic and cook for about 30 seconds, until fragrant.
  3. Add spinach and cook until wilted (about 1–2 minutes).
  4. Stir in cooked chicken, sun-dried tomatoes, oregano, basil, red pepper flakes, salt, and pepper.
  5. Remove from heat and let it cool slightly.
  6. In a medium bowl, combine the ricotta, Parmesan, and beaten egg. Mix in the cooled chicken-spinach mixture until well blended.

2. Make the Lemon Cream Sauce

  1. In a saucepan, melt butter over medium heat.
  2. Whisk in flour and cook for about 1 minute to form a roux.
  3. Slowly whisk in milk, stirring constantly to avoid lumps.
  4. Add cream, lemon zest, lemon juice, garlic powder, salt, and pepper.
  5. Simmer gently until the sauce thickens (about 5 minutes).
  6. Stir in ½ cup mozzarella cheese until melted and smooth.
  7. Remove from heat.

3. Assemble the Roll-Ups

  1. Lay the cooked lasagna noodles flat on a clean surface.
  2. Spoon about 2–3 tablespoons of the filling mixture onto each noodle and spread evenly.
  3. Roll up each noodle tightly and place seam-side down in a lightly greased baking dish (use a large one like a foil pan, as shown in your image).
  4. Pour the lemon cream sauce evenly over the roll-ups.

4. Top and Bake

  1. Sprinkle the remaining mozzarella and cheddar (or fontina) cheese generously over the top.
  2. Cover the dish loosely with foil and bake at 375°F (190°C) for 25 minutes.
  3. Remove the foil and bake an additional 10–15 minutes, until the cheese is bubbly and golden.
  4. Let it rest for about 10 minutes before serving.

5. Garnish and Serve

  • Sprinkle chopped parsley or fresh basil over the top.
  • Serve warm with:
    • A Greek salad (tomato, cucumber, olive, feta, olive oil)
    • Warm crusty bread or pita
    • A drizzle of extra virgin olive oil and fresh lemon juice on the side

🌞 Chef’s Notes & Variations

  • Vegetarian option: Replace chicken with roasted eggplant, mushrooms, or chickpeas.
  • Extra Mediterranean touch: Add a layer of crumbled feta between the sauce and cheese topping.
  • Light version: Use low-fat milk and part-skim cheeses, or swap the cream for Greek yogurt (add it after removing sauce from heat).
  • Make ahead: Assemble and refrigerate overnight, then bake before serving.

🧀 Flavor Profile

Creamy, citrusy, and herbaceous — this dish beautifully balances the tang of lemon and Parmesan with the smoothness of ricotta and mozzarella. The spinach and sun-dried tomatoes bring brightness and a Mediterranean warmth that makes it irresistible.