Chicken and Spinach Lasagna Rolls (Printable Version)

Tender pasta rolls filled with chicken, spinach, and cheese, baked in marinara for a comforting Italian-American dinner.

# What You'll Need:

→ For the Filling

01 - 2 cups cooked chicken breast, shredded
02 - 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
03 - 1 1/4 cups ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ For Assembly

12 - 12 lasagna noodles
13 - 2 1/2 cups marinara sauce
14 - 1 cup shredded mozzarella cheese for topping
15 - 1/4 cup grated Parmesan cheese for topping
16 - Chopped fresh parsley for garnish (optional)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a rolling boil. Add lasagna noodles and cook according to package directions until al dente. Drain noodles and lay flat on a clean kitchen towel to prevent sticking.
03 - In a large mixing bowl, combine shredded chicken, chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and black pepper. Mix until thoroughly blended.
04 - Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish, creating a thin base layer.
05 - Spread approximately 1/4 cup of the chicken-spinach filling evenly over each cooked noodle. Roll each noodle tightly starting from the short end and place seam-side down in the baking dish.
06 - Pour remaining marinara sauce over the rolled noodles. Sprinkle with remaining mozzarella and Parmesan cheese.
07 - Cover the baking dish with foil and bake for 25 minutes in the preheated oven.
08 - Remove foil and continue baking for an additional 10 minutes until cheese is bubbly and lightly golden brown.
09 - Remove from oven and allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • Each roll is a tidy, self contained portion that makes serving easy and mess free.
  • The creamy filling stays put instead of sliding out like traditional layered lasagna.
  • It uses up leftover cooked chicken without feeling like leftovers at all.
  • You can assemble them in the morning and bake them later when dinnertime sneaks up on you.
02 -
  • Do not skip the step of laying the cooked noodles flat on a towel, stacked noodles will stick together and tear when you try to separate them.
  • If your filling seems too wet after mixing, let it sit for a few minutes and then drain off any liquid that pools at the bottom of the bowl.
  • Covering the pan with foil for the first part of baking traps steam and keeps the rolls moist, removing it at the end crisps the cheese without drying anything out.
03 -
  • Use a small offset spatula or the back of a spoon to spread the filling evenly on each noodle so the rolls stay uniform and cook at the same rate.
  • If you are making these ahead, cover the assembled dish tightly with plastic wrap and then foil to prevent the noodles from drying out in the fridge.
  • Let the pan rest after baking so the cheese firms up slightly, making it much easier to lift out neat, intact rolls.
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