Chicken and Spinach Lasagna Rolls (Printable version)

Pasta rolls stuffed with creamy chicken, spinach, and three cheeses, baked in marinara sauce for a comforting Italian-American dinner.

# Needed ingredients:

→ 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.
02 - Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and lay noodles flat on a clean kitchen towel to prevent sticking.
03 - In a large bowl, combine shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper. Mix until well blended.
04 - Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
05 - Spread approximately 1/4 cup of the chicken-spinach filling evenly over each noodle. Roll up each noodle, starting from the short end, and place seam-side down in the baking dish.
06 - Pour the remaining marinara sauce over the rolls. Sprinkle with the remaining mozzarella and Parmesan cheese.
07 - Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden.
08 - Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Suggestions:

01 -
  • Each roll is a self contained serving, no messy scooping or uneven portions at the table.
  • The creamy filling stays tucked inside, so every bite has chicken, spinach, and melted cheese in one forkful.
  • You can freeze unbaked rolls individually and pull out exactly how many you need on a busy night.
  • It looks impressively fancy but uses the same supermarket ingredients as regular lasagna.
02 -
  • If your noodles tear while rolling, overlap two pieces and treat them as one, nobody will notice once they're covered in sauce.
  • Don't skip greasing the dish, I've scraped stuck cheese off the bottom too many times to let you make that mistake.
  • Let the spinach drain completely if using frozen, or your filling will be watery and slide out when you cut into the rolls.
03 -
  • Use a spoon to spread the filling instead of your hands, it's faster and keeps the filling from squishing out the sides.
  • If the rolls look dry after baking, drizzle a little extra marinara or melted butter over the top before serving.
  • Let the dish cool for a full five minutes, cutting into it too soon will give you a saucy puddle instead of neat slices.
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