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Roasted Red Pepper and Boursin Chicken Lasagna Roll Ups | Culinary Cool www.culinary-cool.com

Red Pepper and Boursin Chicken Lasagna Roll Ups

A quick and easy alternative to classic lasagna, using roasted chicken, red peppers and Boursin cheese.
Course Main Course
Cuisine American
Keyword Boursin, Pasta, Roasted Red Peppers
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 servings


  • 2 cups cooked shredded chicken breast (about 2 chicken breasts)
  • 1 heaping cup chopped roasted red peppers*
  • 1 150 g pkg of Garlic and Chive Boursin cheese
  • 1/2 cup ricotta
  • salt and pepper to taste
  • 12 lasagna noodles cooked according to package directions
  • 1 cup bechamel** or store bought white sauce
  • tomato sauce
  • mozzarella cheese


  • Preheat oven to 350 degrees.
  • In a medium bowl, combine cooked, shredded chicken, chopped roasted red peppers, Boursin, and ricotta. Stir until well combined. Season with salt and pepper to taste.
  • Boil the lasagna noodles according to package directions and drain well.
  • Spread bechamel or store-bought white sauce onto the bottom of a 9x13 baking dish and set aside.
  • Lay the lasagna noodles flat and spread about 1/4 cup of the chicken/cheese filling evenly onto each noodle.
  • Roll up the lasagna noodles jelly-roll style and place them seam side down into the prepared baking pan.
  • Spoon tomato sauce over each noodle and sprinkle with grated mozzarella.
  • Bake for about 30 minutes, or until the rolls are heated through and the cheese is melty and starting to turn brown.


* You can use jarred or homemade. It's about 2 whole red peppers if you're using homemade
** To make bechamel, melt 2 tbsp butter in a skillet, add 2 tbsp flour and whisk together. Add 2 cups of milk and simmer until thickened.