CHEESY GOCHUJANG CHICKEN LASAGNA ROLLS

These cheesy Gochujang Chicken Lasagna Rolls blends the flavors of Korean spice with the comfort of Italian pasta.

I remember going to a Korean restaurant with my family and ordering this dish called “Dakgalbi” (spicy Korean chicken stir fry) and it would always come with cheese on top. I absolutely loved it.

This is where these Gochujang Chicken Lasagna Rolls were inspired from. Gooey cheese and a creamy spicy chicken filling wrapped in tender lasagna sheets, all generously smothered in a rich and velvety garlic sauce.

This delicious Asian fusion dish has the perfect balance of spicy, sweet, and cheesy and is the ultimate comfort food to have during any day of the week.

Key Ingredients for the Gochujang Chicken Lasagna Rolls

(see full Ingredient list below on the Recipe Card)

• gochujang: a Korean red chili paste that gives this dish that spicy flavor and red color.
• chicken thigh: juicy and tender, this part of the chicken is perfect for this dish.
• coconut milk: using coconut milk instead of regular milk adds a whole different flavor that pairs amazing with the gochujang chicken.
• creamy garlic sauce: this velvety sauce is filled with garlic flavor that balances the spice marvelously.
• cheese trio: parmesan for the salty, umami flavor; mozzarella for the stretch and gooeyness; and sharp cheddar for the bold cheesy taste.
• lasagna sheets: used to roll the spicy chicken filling into.

Tools and Equipment Needed

Here are some of the equipment that you will need for this Gochujang Chicken Lasagna Rolls recipe:

1. Large skillet or pan: this is used to cook the chicken thigh in
2. Tongs: to cook the chicken with
3. Two bowls: one bowl is used to make the spicy sauce for the chicken, and the other bowl is used to make the ricotta cheese mixture.
4. Saucepan: to make the garlic sauce in
5. Cheese Grater: to shred the cheese
6. Whisk: used to stir the cream garlic sauce
7. Baking dish: this is where we will assemble the lasagna rolls in and bake.

Now that we are fully aware of the major ingredients and necessary tools for this Gochujang Chicken Lasagna Rolls, let’s get down to business and begin to create this recipe.

How to make Gochujang Chicken Lasagna Rolls (Step-by-Step Instructions)

Step 1: Cook the diced chicken thigh over medium high heat until almost cooked. While the chicken is cooking, combine the gochujang, soy sauce, honey, garlic, and ginger in a small bowl. Pour on top of the chicken.

• Dice the chicken thigh into small cube-sized pieces so that it can roll into the lasagna nicely.

Step 2: Melt butter in a saucepan and add minced garlic. Sauté until fragrant. Whisk in the flour, then pour in the coconut milk and cream whisking constantly. Then stir in parmesan cheese, salt and pepper.

• Whisk the flour for about 1-2 minutes to fully cook.
• Slowly pour in the coconut milk and cream to avoid any lumps.

Step 3: In a large bowl, mix together ricotta cheese, egg, mozzarella, parsley, and salt. Add in the cooked gochujang chicken and stir just until both are evenly combined.

Step 4: Boil water in a large pot and cook the lasagna sheets until slightly al dente.

• Avoid cooking the lasagna sheets all the way through because they will cook more in the oven.
• Toss with olive oil to prevent the sheets from sticking to each other.

Step 5: Assemble the lasagna rolls by laying out the cooked lasagna sheets on a clean surface and placing a spoonful of the chicken & ricotta mixture on one end of the sheet. Roll halfway then place another spoonful of the mixture rolling tightly till the end.

• Careful not to place too big a spoonful of the ricotta & chicken mixture so that the rolls can be evenly rolled.

Step 6: Using a cheese grater, shred the mozzarella and sharp cheddar cheeses.

Step 7: In a baking dish, spread a thin layer of the garlic cream sauce then arrange the lasagna rolls on top. Pour the rest of the garlic sauce over the rolls and sprinkle with the shredded mozzarella and sharp cheddar cheeses.

• Avoid placing the lasagna rolls on top of each other.

Step 8: Cover the dish with foil and bake for 20 minutes at 375 degrees F. Remove the foil and bake for another 10 minutes.

• To brown the cheese on top, broil for 2 minutes.

Recipe Tips for Best Results

1. Dice the chicken into small, cubed size pieces so that it can mix into the ricotta cheese well and roll evenly into the lasagna sheets.
2. Avoid overcooking the chicken. Cook the dice chicken for 7 minutes before adding the spicy sauce.
3. Shred your own cheese to create a meltier and cheesier dish. (we love a good cheese pull).
4. When making the garlic cream sauce, slowly pour in the coconut milk and cream to avoid any lumps making sure to whisk constantly.
5. Avoid placing too big of an amount of the ricotta chicken mixture on top of the lasagna sheets when rolling.

Substitutions/Variations

• Swap the chicken thigh with chicken breast to lower the fat content or shredded rotisserie chicken for a quick and convenient option.
• To make this vegetarian, the chicken can be substituted with tofu.
• If gochujang is not available to you, substitute with sriracha mixed with honey or hot sauce mixed in ketchup.
• Swap the coconut milk for regular milk if you don’t favor coconut.
• To make this dish low carb, substitute the lasagna sheets for thinly sliced eggplant or zucchini.

FAQs (Frequently Asked Questions)

1. Is this dish meal-prep friendly? To meal prep this dish, prepare the rolls and place them in a large container or separate containers without the garlic sauce. Store the garlic sauce separately and when ready to eat, pour on top of the rolls with some shredded cheese then bake.
2. Can I freeze these lasagna rolls? Absolutely. To store these lasagna rolls in the freezer, assemble the rolls, place them in a freezer-safe dish, then pour the sauce on top. Cover and store in the freezer and when ready to eat, bake them the same way but sprinkle the cheese on top halfway. Bake for an additional 10-15 minutes.
3. How can I add more vegetables to this dish? Add shredded carrots, cabbage, or spinach when cooking the chicken.
4. What to do when my sauce turns out too thick or thin? If the sauce is too thick, whisk in a splash of milk or chicken broth to loosen the sauce. If the sauce is too thin, add in a cornstarch slurry then simmer the sauce until it thickens.

Other Fun Similar Recipes

If you loved this recipe, try out these other creamy and cheesy recipes linked below! They sure would not disappoint.

1. CREAMY GARLIC PARMESAN SCALLOPED POTATOES: Tender potatoes smothered in a creamy garlic sauce and topped with gooey cheese.
2. SPICY MISO RAMEN CARBONARA: an Asian twist on a classic carbonara, blending chewy ramen noodles with a creamy, spicy miso sauce and crispy bacon on top.

Conclusion

This Gochujang Chicken Lasagna Rolls has the perfect balance of spicy, cheesy, and savory. The coconut milk gives this dish a slightly sweetness that pairs so well with the savoriness of the gochujang chicken and cheese. Paired with a fresh sesame cucumber salad or a toasted baguette to dip into the extra cheesy sauce makes this the ultimate cozy dinner.

If you are a fan of Asian flavors blended into cozy dishes, give this recipe a try and tell me what you think. Leave a comment about any reviews or questions you may have!

Make sure to share your delicious lasagna roll creations with me by tagging me @foods_ofli on Instagram. I would love to see what you’ve chef’d up in the kitchen!

Print Recipe

CHEESY GOCHUJANG CHICKEN LASAGNA ROLLS

Author: Lisa Cooking Method: Baking Cuisine: Fusion Courses: Cozy Meals, Dinner, Meal Prep Recipe Keys: Asian Fusion Dessert

Difficulty: Intermediate Prep Time 30 mins Cook Time 45 mins Rest Time 10 mins Total Time 1 hr 25 mins

Cooking Temp: 375  °F Servings: 6 Calories: 510

Best Season: Suitable throughout the year, Fall, Winter

Description

Gooey cheese and a creamy spicy chicken filling wrapped in tender lasagna sheets, all generously smothered in a rich and velvety garlic sauce.

Ingredients

Servings

For the spicy chicken filling:

• 2 lbs chicken thigh (boneless and skinless)

• 2 tbsp gochujang (Korean red chili paste)

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tbsp honey

• 4 cloves garlic (minced)

• 1 tsp ginger (grated)

For the creamy garlic sauce:

• 2 tbsp butter

• 5 cloves garlic (minced)

• 2 tbsp flour

• 2 cups coconut milk

• ¹⁄₂ cup heavy cream

• ¹⁄₂ cup parmesan cheese (grated)

• salt & pepper to taste

For the ricotta cheese mixture

• 2 cups ricotta cheese

• 1 egg

• ¹⁄₂ cup mozzarella cheese (shredded)

• ¹⁄₄ cup fresh parsley (finely diced)

For the assembly:

• 12 lasagna sheets

• ¹⁄₂ cup mozzarella cheese (shredded)

• 1 cup sharp cheddar cheese (shredded)

Instructions

1. Prepare the Chicken:

   • Dice the chicken thigh into small cubed sized pieces and season with a sazón packet, onion powder & garlic powder. 
   • Heat up a large skillet with oil over medium high heat. Cook chicken until slightly cooked (around 7 minutes). 
   Mark as complete

2. Make the Gochujang Chicken:

   • In a small bowl, combine gochujang, soy sauce, honey, garlic, and ginger. 
   • Pour on top of chicken, stir to incorporate, then cook for another 5-6 minutes until chicken is fully cooked and the sauce thickens.  
   Avoid overcooking the chicken to prevent it from drying and getting tough.
   Mark as complete

3. Make the Creamy Garlic Sauce:

   • In a saucepan, melt butter over medium heat and add in minced garlic. Sauté for about 30 seconds until fragrant. 
   • Whisk in the flour and cook for 1-2 minutes to create a roux. Slowly pour in the coconut milk and cream whisking constantly to prevent lumps.  
   • Let the sauce come to a simmer, then stir in parmesan cheese, a pinch or two of salt, and a pinch of black pepper. 
   Pour in the liquids in sections to make a smooth and velvet sauce.
   Mark as complete

4. Prepare the Ricotta Mixture:

   • In a large bowl, mix together ricotta cheese, egg, mozzarella, and parsley, 
   • Add in the cooked gochujang chicken and stir together. 
   Mark as complete

5. Boil the Lasagna Sheets:

   • Boil water in a large pot and cook the lasagna sheets until slightly al dente (around 10 minutes). 
   • Preheat the oven to 375 degrees F. 
   Avoid fully cooking the lasagna sheets because it will cook all the way when in the oven.
   Mark as complete

6. Assemble the Lasagna Rolls:

   • Lay out the cooked lasagna sheets on a clean surface. 
   • Add a spoonful of the ricotta chicken filling on one end of the sheet, roll halfway, then add another spoonful. Roll the sheet tightly till the end. Repeat for each sheet. 
   • Spread a thin layer of the garlic sauce on a bottom of a baking dish. 
   • Arrange the lasagna rolls on top of the sauce. 
   Mark as complete

7. Top and Bake:

   • Pour the remaining garlic sauce over the lasagna rolls. 
   • Sprinkle the shredded mozzarella and cheddar cheese over the top. 
   • Cover the dish with foil and bake for 20 minutes. Remove the foil then bake for another 10 minutes. 
   • (optional): For a golden-brown top, broil for another 2 minutes. 
   Mark as complete

8. Garnish and Serve

   • Allow the lasagna rolls to rest for 5-10 minutes.
   • Garnish with chopped scallion and toasted sesame seeds. (optional) 
   Mark as complete

Note

• Dice the chicken into small, cubed size pieces so that it can mix into the ricotta cheese well and roll evenly into the lasagna sheets.
• Avoid overcooking the chicken. Cook the dice chicken for 7 minutes before adding the spicy sauce.
• Shred your own cheese to create a meltier and cheesier dish. (we love a good cheese pull).
• When making the garlic cream sauce, slowly pour in the coconut milk and cream to avoid any lumps making sure to whisk constantly.
• Avoid placing too big of an amount of the ricotta chicken mixture on top of the lasagna sheets when rolling.

Keywords: gochujang chicken lasagna rolls, cheesy lasagna rolls, gochujang chicken, chicken recipes, cheesy recipes, dinner recipes