Easy Djon Djon Chicken Lasagna Roll Ups – Caribbean Comfort Food Twist
Lasagna roll-ups are always a showstopper, but when you add Haitian flavors like epis and djon djon powder (Haitian black mushroom), you get something truly special. This dish takes a little time to prepare, but the results are worth every step. It’s perfect for a casual weeknight dinner when you want to impress, or a formal meal where you want to wow your guests.
Rolled pasta sheets make serving easy and elegant, while the bold Caribbean flavors transform a classic Italian favorite into a fusion dish worth repeating. These roll-ups are cheesy, saucy, savory, and layered with bold Caribbean-inspired seasoning. Trust me—you’ll never look at regular lasagna the same way again.
A Caribbean-Inspired Twist on This Easy Djon Djon Chicken Lasagna Roll Ups
This recipe takes inspiration from the way we cook chicken with djon djon mushrooms in Haitian cuisine. Whether it’s simmered in a rich sauce or paired with okra, the combination of chicken and djon djon is a beloved tradition in Haitian kitchens. Here, those same flavors are layered into an Italian-style lasagna roll-up, creating a delicious fusion dish.
Ingredients Spotlight
- Haitian Epis – A fragrant seasoning base of herbs, garlic, and peppers. It’s the soul of Haitian cooking, delivering bold, layered flavor.
- Djon Djon Powder – This Haitian black mushroom is prized for its deep umami flavor. It turns broths and sauces dark and richly savory.
- Chicken Thighs – Juicy, tender, and less likely to dry out than chicken breast. They stay flavorful even after long cooking.
- Tomato & Basil Sauce – Fresh and light, it balances the earthy depth of djon djon with acidity and sweetness.
- Bell Peppers & Shallots – These aromatics add freshness and sweetness to the sauce.
- Mozzarella & Parmesan Cheese – Creamy, melty, and savory—the perfect lasagna duo.
- Noubess Hot & Spicy Sauce (optional) – For those who like a little extra Caribbean heat.
How to Make this Djon Djon Chicken Lasagna Roll Ups Recipe
Start by marinating your chicken with Haitian epis, djon djon powder, and spices, then cook until tender and juicy. While the chicken cooks, sauté bell peppers and onions, and prepare the flavorful tomato-djon djon sauce. Boil the lasagna noodles, layer each with sauce, shredded chicken, and cheese, then roll them up and arrange in a baking dish. Top with remaining sauce and cheese, bake until hot and bubbly, and garnish with fresh parsley before serving.
Equipment & Tools for the Chicken Lasagna
For Preparing & Marinating the Chicken
- Large mixing bowl (for marinating chicken)
- Measuring spoons (for epis, spices, oils, and seasonings)
- Kitchen knife (for trimming chicken and chopping aromatics)
- Cutting board
- Small bowl (for mixing bouillon, epis, and optional hot sauce)
For Cooking the Chicken
- Large skillet or sauté pan with lid (for cooking chicken on stovetop)
- Wooden spoon or heat-resistant spatula
- Tongs (for turning chicken and removing from pan)
- Pot (if making sauce in a separate vessel)
For Preparing the Sauce
- Medium saucepan or skillet (to sauté onions, bell peppers, and make sauce)
- Measuring cups
- Spoon or whisk (to stir sauce evenly)
For Pasta & Assembly
- Large pot (for boiling lasagna noodles)
- Colander (to drain noodles)
- 9×13-inch baking dish (for assembling roll-ups)
- Spatula or offset spatula (to spread sauce evenly)
For Cheese & Topping
- Cheese grater (for mozzarella/parmesan)
- Mixing bowl (to combine cheeses)
For Baking & Serving
- Aluminum foil (optional, to cover the pan while baking)
- Oven mitts
- Serving utensils (spoon, knife, fork)
- Garnishing tools (optional: small knife or herb scissors for parsley)
Serving Suggestions
Traditionally, lasagna is often served with bread and salad. But since this dish is already pasta-heavy, I recommend balancing it with lighter sides:
- Steamed cabbage (as shown in the photo)
- Fresh salad with a tangy vinaigrette
- Roasted or grilled vegetables
These sides not only keep the meal lighter but also help reduce the carb load while letting the bold Caribbean flavors shine through.
Recipe Notes & Variations For the Chicken Lasagna
- Epis Substitute: If you don’t have Haitian epis, try a blend of Italian seasoning, garlic powder, and lemon pepper seasoning mixed with olive oil. Adjust the quantity based on the amount of chicken. This combination gives a flavor profile close to epis and works well as a general chicken marinade.
- Bechamel Option: Replace the tomato sauce with béchamel. The djon djon will darken the sauce.
- Alfredo Twist: Mix Alfredo sauce with reserved chicken broth and djon djon powder. Simmer slightly to thicken.
- No Djon Djon Powder? Swap with another mushroom powder (flavor will vary). Buy Djon Djon Powder at noubess.com.
- Chicken Choices: Thighs/leg meat = juicy. Breasts = dry out faster.
- Cheese Options: Parmesan can be swapped for Asiago, Gouda, or cheddar. Use good quality for the best flavor.
- Leftover Chicken: Works great if sautéed with extra seasoning before using.
- Hot Sauce Substitute: Use another hot pepper sauce if Noubess isn’t available. Choose wisely—some are more vinegar-forward.
Storage, Make-Ahead Tips, and Freezing This Lasagna Recipe
Storing:
Once baked, allow your Djon Djon Chicken Lasagna Roll Ups to cool slightly. Store in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes, or until heated through, to preserve the cheesy, saucy goodness.
Make-Ahead Prep:
You can assemble the lasagna roll-ups a few hours or even a day in advance. Keep them covered in the refrigerator until ready to bake. This makes them perfect for entertaining or weeknight dinners when you want to save time.
Freezing:
- Before baking: Wrap each roll-up individually in plastic wrap and then place them in a freezer-safe container or bag. Freeze for up to 2 months. When ready to cook, bake from frozen at 350°F (175°C) for 40–50 minutes, covering loosely with foil to prevent drying.
- After baking: Cool completely, then wrap tightly in plastic wrap and foil, or store in a freezer-safe container. Freeze for up to 2 months. Reheat in a 350°F (175°C) oven until warmed through, about 20–25 minutes.
Pro tip: Label your containers with the date and type of sauce used (tomato-basil, bechamel, or Alfredo) to make it easy to grab your favorite version later!
These Easy Djon Djon Chicken Lasagna Roll Ups bring a bold Caribbean twist to classic Italian comfort food. Tender, juicy chicken is seasoned with fragrant Haitian epis, djon djon mushroom powder, and aromatic spices, then layered with gooey mozzarella and Parmesan cheese inside perfectly cooked lasagna noodles. A rich tomato-basil or djon djon sauce ties it all together, making each bite deeply savory and satisfying. Perfect for family dinners or entertaining, this dish pairs beautifully with steamed cabbage, fresh salad, or roasted vegetables for a balanced, flavorful meal.
Final Thoughts
This Easy Djon Djon Chicken Lasagna Roll Ups recipe is the perfect mashup of Italian comfort food and bold Caribbean flavor. It’s hearty, cheesy, and deeply satisfying—the kind of dish that makes you proud when you pull it out of the oven. Serve it with a light salad or roasted vegetables, and you’ve got yourself a meal that works for both weeknight family dinners and special occasions.
Easy Djon Djon Chicken Lasagna Roll Ups
Equipment
- Large mixing bowl (for marinating chicken)
- Measuring spoons (for epis, spices, oils, and seasonings)
- Kitchen knife (for trimming chicken and chopping aromatics)
- Small bowl (for mixing bouillon, epis, and optional hot sauce)
- Large skillet or sauté pan with lid (for cooking chicken on stovetop)
- Wooden spoon or heat-resistant spatula
- Tongs (for turning chicken and removing from pan)
- Pot (if making sauce in a separate vessel)
- Medium saucepan or skillet (to sauté onions, bell peppers, and make sauce)
- Spoon or whisk (to stir sauce evenly)
- Large pot (for boiling lasagna noodles)
- Colander (to drain noodles)
- 9×13-inch baking dish (for assembling roll-ups)
- Spatula or offset spatula (to spread sauce evenly)
- Cheese grater (for mozzarella/parmesan)
- Mixing bowl (to combine cheeses)
- Aluminum foil (optional, to cover pan while baking)
- Oven Mitts
- Serving utensils (spoon, knife, fork)
- Garnishing tools (optional: small knife or herb scissors for parsley)
Ingredients
For the Chicken
- 6 chicken thighs bone-in, skin removed, cooked and shredded
- 3 tablespoons Haitian Epis
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- ¾ teaspoon paprika
- 1 teaspoon djon djon powder
- 1 teaspoon Noubess Hot and Spicy Sauce optional
- 2 teaspoons chicken bouillon seasoning
For the Sauce
- Reserved chicken broth from cooking
- ¼ cup minced bell peppers red, yellow, or orange, or a combination
- ¼ cup onion or 1 small shallot minced
- 2 cups tomato & basil pasta sauce
- ½ teaspoon ground garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon djon djon powder or to taste
For the Pasta & Cheese
For Garnish
- Fresh parsley finely chopped
Instructions
Step 1: Prepare and Cook the Chicken
- Clean chicken (vinegar and salt bath, rinse, pat dry).
- In a bowl, combine Haitian epis, olive oil, lemon juice, black pepper, cloves, paprika, djon djon powder, chicken bouillon seasoning, and Noubess Hot & Spicy Sauce (if using). Marinate for at least 1 hour or overnight.
- Place chicken in a skillet, cover, and cook on low-medium heat for 40–45 minutes until fully cooked. Add just a splash of hot water if necessary.
- Remove chicken, let it cool, and shred. Save the reserved cooking broth for the sauce.
Step 2: Make the Tomato Sauce
- In the same pot with the reserved broth, sauté onions/shallots and bell peppers for 2 minutes.
- Add tomato & basil sauce, ground garlic, Italian seasoning, and a pinch of djon djon powder. Stir and simmer on low for 5 minutes. Remove from heat.
Step 3: Cook the Lasagna Noodles
- Bring a large pot of salted water to a boil. Add 1 teaspoon olive oil.
- Cook noodles according to package directions. Drain carefully and lay flat.
Step 4: Assemble the Roll Ups
- Preheat oven to 350°F (175°C).
- Mix mozzarella and Parmesan cheeses.
- Spread a thin layer of sauce on the bottom of a 9×13 baking dish.
- Spread sauce onto each noodle, add shredded chicken, sprinkle with cheese, and roll.
- Place rolls seam-side down in the dish, top with remaining sauce and cheese.
Step 5: Bake and Serve
- Cover loosely with foil and bake 30–45 minutes until hot and bubbly.
- Garnish with parsley and serve warm.
Notes
Serving Suggestions
Traditionally, lasagna is served with bread and salad, but since this dish is pasta-heavy, lighter sides are a better balance. Try:- Steamed cabbage (as shown in the photo)
- Fresh salad with a tangy vinaigrette
- Roasted or grilled vegetables
Recipe Notes & Variations
- Epis Substitute: No Haitian epis? Use a mix of Italian seasoning, garlic powder, and lemon pepper seasoning blended with olive oil. Adjust amounts based on chicken quantity.
- Bechamel Option: Swap tomato sauce for béchamel. Djon djon will darken it.
- Alfredo Twist: Mix Alfredo sauce with chicken broth + djon djon. Simmer to thicken.
- No Djon Djon Powder? Swap with another mushroom powder. Flavor varies.
- Chicken Choices: Thighs/legs = juicy. Breasts = risk of dryness.
- Cheese Options: Swap Parmesan for Asiago, Gouda, or cheddar. Use high-quality.
- Leftover Chicken: Works if sautéed with extra seasoning before using.
- Hot Sauce Substitute: Any hot pepper sauce can work—watch the vinegar levels.
- Essential Tool: Use a spatula to lift the rolled pasta noodles and place them into the baking dish.
Storage, Make-Ahead Tips, and Freezing
Storing:Once baked, allow your Djon Djon Chicken Lasagna Roll Ups to cool slightly. Store in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes, or until heated through, to preserve the cheesy, saucy goodness. Make-Ahead Prep:
You can assemble the lasagna roll-ups a few hours or even a day in advance. Keep them covered in the refrigerator until ready to bake. This makes them perfect for entertaining or weeknight dinners when you want to save time. Freezing:
- Before baking: Wrap each roll-up individually in plastic wrap and then place them in a freezer-safe container or bag. Freeze for up to 2 months. When ready to cook, bake from frozen at 350°F (175°C) for 40–50 minutes, covering loosely with foil to prevent drying.
- After baking: Cool completely, then wrap tightly in plastic wrap and foil, or store in a freezer-safe container. Freeze for up to 2 months. Reheat in a 350°F (175°C) oven until warmed through, about 20–25 minutes.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
