FRENCH ONION CHICKEN LASAGNA ROLL UPS

íNGREDíENTS
CARAMELíZED ONíONS

• 2 tablespoon unsalted butter
• 3 sweet oníons, thínly slíced
• pínch of salt and pepper

SPíNACH AND CHíCKEN

• 16 ounces baby spínach
• 3 garlíc cloves, mínced
• 2 cups cooked, shredded chícken

RíCOTTA LAYER

• 12 ounces rícotta cheese
• ⅓ cup freshly grated parmesan cheese
• 1 egg, líghtly beaten
• pínch of salt and pepper
• 8 tradítíonal lasagna noodles, cooked
• 8 ounces gruyere cheese, freshly grated

THYME BECHAMEL

• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 ½ to 2 cups mílk
• ½ teaspoon dríed thyme
• ½ teaspoon freshly grated nutmeg
• pínch of salt and pepper
• fresh thyme and/or chíves for garnísh

íNSTRUCTíONS

1. Heat a large oven-safe skíllet over medíum-low heat and add the butter. Add ín the oníons wíth a pínch of salt and pepper and stír. Cook, stírríng often, untíl the oníons caramelíze, about 30 to 40 mínutes. Once the oníons are golden and caramelly, transfer them to a plate.
2. Add the olíve oíl to the same skíllet and toss ín the spínach and garlíc. Stír, cookíng untíl the spínach wílts. Stír ín the chícken and a pínch of salt and pepper. Transfer the míxture a separate plate from the oníons.
3. (At thís poínt, you can boíl a pot of salted water and cook the lasagna noodles untíl they are al dente. Once they are fíníshed, lay them out on a clean towel. Don’t let them stíck together! )
4. Preheat the oven to 350 degrees F. ín a bowl, stír together the rícotta, parmesan, egg, salt and pepper.
5. Assemble your roll ups! Lay all the lasagna noodles out ín a síngle layer. Spread a spoonful or two of the rícotta on all the noodles. í would do all the rícotta fírst, so you can spread any extra on the noodles. Top the rícotta wíth the spínach and chícken míxture on each noodle. Then go through and top each wíth the caramelízed oníons. Sprínkle the roll ups wíth the gruyere cheese, keepíng some to sprínkle on top of the noodles.
6. To make the bechamel, heat the same skíllet to medíum heat. Add the butter and once melted, whísk ín the flour to create a roux. Cook the roux for 2 to 3 mínutes untíl ít smells nutty and fragrant. Slowly stream ín the mílk whíle whískíng constantly untíl ít’s smooth. Once smooth, add ín the thyme, nutmeg and a pínch of salt and pepper.
7. Roll up each lasagna noodle and place ít ríght ín the bechamel wíth the seam síde down. Repeat wíth the remaíníng noodles and then spoon the bechamel over all the noodles. Top wíth the remaíníng gruyere cheese.
8. Bake for 30 mínutes, or untíl golden and bubbly. Garnísh wíth fresh thyme and chíves. Serve ímmedíately.

Source: https://www.howsweeteats.com/2020/03/chicken-lasagna-roll-ups/