French Onion Lasagna Rolls

These French Onion Lasagna Rolls are something special. All the flavors of French onion soup – sweet caramelized onions, savory beef broth, loads of nutty gruyere cheese – all wrapped up in lasagna form. This dish takes a little bit of time and effort (just like anything with caramelized onions does), but it is so, so worth it. This pasta dish is comforting enough for a cozy family meal and feels fancy enough to enjoy as part of a special holiday feast. Two of my favorite dishes in one, and the match is truly spectacular.

Is there anything better than a comforting dish of pasta on a cold evening?

I would argue that there is not. It is pure comfort food, and during this time of the year, when everything feels like it’s going by in light speed, the daylight feels too fleeting, and the temperatures are starting their plummet into the bitterness of winter, all I want is a bowl of comfort for dinner.

These French Onion Lasagna Rolls are just the fix.

This dish is simply spectacular. It takes some time and effort (as anything with true caramelized onions does), but it so worth it. This pasta is special enough to serve during a holiday gathering, and cozy enough to warm you up on a regular ol’ December evening.

We have all the beloved flavors of French onion soup happening here — sweet caramelized onions, savory and herby beef broth, and gooey, nutty gruyere cheese — all wrapped up in a cute little pasta package.

The best of both worlds!

Whenever I host a holiday gathering, I almost always serve a baked pasta dish either as the main dish or as a side to a roasted meat. I find that people really enjoy the pasta option!

It doesn’t always have to be a huge production. Most of the time, people are just happy to be together, enjoying a delicious and comforting meal.

If you’re on the fence, I assure you: these lasagna rolls will impress any guest and are decadent enough to stand on their own as the main course (my favorite accompaniments are garlic bread and a huge salad), OR as the best ever side kick to that beef roast or glazed ham you plan on serving.

It is a win-win kind of dish.

Decadent, comforting, and full of those French onion soup flavors we all know and love!

Ingredients You Need to Make These French Onion Lasagna Rolls:

For the French Onions:

• Olive oil
• Sweet onions
• Fresh thyme
• Salt and pepper
• Brown sugar
• Dry sherry, vermouth, or white wine
• Beef broth
• Worcestershire sauce

For the Filling:

• Half of the French onions
• Ricotta cheese
• Grated gruyere cheese
• Grated parmesan cheese
• Onion powder
• Garlic powder
• Garlic salt
• Dried Italian herbs
• Fresh thyme
• Salt and pepper
• Egg

For the Sauce:

• Half of the French onions
• All-purpose flour
• Whole milk
• Grated gruyere cheese
• Grated parmesan cheese
• Salt and pepper

For Assembly:

• Lasagna noodles, cooked very al dente
• Grated mozzarella cheese

How to Make These French Onion Lasagna Rolls:

RECIPE NOTE:

• This is a recipe with quite a few steps – although none of them are difficult, I understand how recipes like this can be daunting. This is how I break down the process. 
• I start with the onions because they take the longest. While the onions are cooking down, I prep the lasagna noodles by bringing a pot of water to a boil and cooking the noodles until very al dente (2-3 minutes shy of what the package recommends). Drain and set aside until you are ready to assemble. I recommend spreading them out in an even layer on a lightly greased baking sheet so they do not stick together.
• In the time that the onions are cooking, you can have the noodles ready and the ricotta filling mostly done. The sauce is the last component to be prepped before assembling the lasagna rolls.

For the French Onions:

• In a large oven-proof skillet or casserole dish, heat the oil over medium heat on the stove.
• Add the onions and salt and cook over medium heat until they begin to soften, about 5 minutes.
• Reduce the heat to low, add in the thyme sprigs, and cook low and slow for about 20 minutes, stirring frequently.
• Once the onions are beginning to caramelize, add in the brown sugar and dry sherry. Cook, stirring constantly, until the sherry is cooked off. Add in the beef broth and Worcestershire sauce and bring to a simmer. Cook until the beef broth has mostly evaporated. The onions should be caramelized and sweet. Discard the thyme sprigs. 
• Remove half the onions from the pan and set aside for the filling. Leave the remaining onions in the pan to use as the base for the sauce.

For the Filling:

• In a mixing bowl, combine the onions with the ricotta, gruyere, and parmesan cheeses. Stir in the onion powder, garlic salt, dried herbs, and chopped thyme.
• Check the seasoning and adjust as necessary BEFORE stirring in the egg. Mix the egg in until well incorporated.

For the Sauce:

• Return the pan with the remaining half of the onions to medium heat.
• Sprinkle the flour over the onions and stir to combine. Cook for a few minutes to remove any raw flour flavor.
• Slowly stream in the milk, while whisking constantly. Whisk until the milk begins to thicken.
• Once the milk has thickened and begins to simmer around the edges, stir in the cheeses. Mix well until the cheeses are melted and the sauce is creamy.
• Remove from the heat and season, to taste, with salt and pepper.

To Assemble:

• Preheat the oven to 425°F.
• Spread roughly 3-4 tablespoons of the ricotta filling on each lasagna noodle and then carefully roll the noodle up lengthwise to form a roll. Place the roll, seam side down, in the cream sauce. Repeat until all the rolls have been formed.
• Top with the shredded mozzarella cheese.
• Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes or until the cheese is melted, bubbling, and golden brown.
• Allow the lasagna rolls to cool for a few minutes before serving. 

Whether or not you are hosting a holiday gathering this year, I beg of you to try these lasagna rolls. They are so, so special and even MORE delicious!

It will be like the best holiday gift to yourself.

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