Chicken and Spinach Lasagna Rolls

My daughter came home from college one weekend craving lasagna but complaining she never had time to layer it properly in her dorm kitchen. I grabbed a box of noodles and said we'd roll them instead. What started as a shortcut became our new tradition, stuffed with shredded chicken, creamy ricotta, and handfuls of spinach that somehow made us feel like we were being responsible adults. Now every time she visits, she asks if we can make the rolls, and I never say no.

The first time I made these for a potluck, I watched people go back for seconds before I even got one on my plate. A friend asked if I'd catered it, which made me laugh because I'd been rolling noodles in yoga pants an hour earlier. There's something about the way the marinara seeps into the creamy filling that makes every bite feel like a warm hug, and I love that it looks impressive without requiring any fancy technique.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you from poaching your own, plus the seasoning adds a little extra flavor to the filling.
• Fresh spinach, chopped: I like using fresh because it has a brighter taste, but frozen is fine if you squeeze out every drop of water so the filling doesn't turn soupy.
• Ricotta cheese: This is the creamy base that holds everything together, and I always use whole milk ricotta because low fat versions can taste grainy.
• Shredded mozzarella cheese: Half goes into the filling for creaminess, and the rest gets sprinkled on top for that golden bubbly crust we all crave.
• Grated Parmesan cheese: It adds a sharp, nutty depth that balances the mild ricotta and makes the filling taste more complex.
• Large egg: This binds the filling so it stays put inside the noodles instead of oozing out all over the pan.
• Garlic, minced: Two cloves give just enough punch without overpowering the delicate chicken and cheese.
• Dried oregano and basil: These bring that classic Italian warmth, and I always crush them between my fingers before adding to wake up the oils.
• Salt and black pepper: Season confidently here because the filling needs enough flavor to stand up to the marinara.
• Lasagna noodles: Cook them just until al dente so they're pliable enough to roll but won't tear when you handle them.
• Marinara sauce: I use a good jarred sauce most nights, but homemade works beautifully if you have the time and inclination.
• Mozzarella and Parmesan for topping: This creates that irresistible golden cheese layer that makes everyone lean in a little closer when you pull the dish from the oven.
• Fresh parsley: A sprinkle at the end adds a pop of color and a hint of freshness that brightens the whole plate.

Instructions

Get the oven ready:

Preheat to 375°F and lightly grease your 9x13 inch baking dish so the rolls don't stick to the bottom. I like using a little olive oil or nonstick spray for this.

Cook the noodles:

Boil them in salted water until they're just al dente, then drain and lay them flat on a clean kitchen towel so they don't clump together. This step is crucial because sticky noodles are impossible to roll neatly.

Mix the filling:

Combine the shredded chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper in a large bowl. Stir until everything is evenly distributed and the mixture looks creamy and cohesive.

Prep the baking dish:

Spread one cup of marinara sauce across the bottom of the dish to create a flavorful base that keeps the rolls from drying out. This layer also adds extra sauce to every bite.

Fill and roll:

Spoon about a quarter cup of filling onto each noodle and spread it evenly, then roll from the short end and place seam side down in the dish. Work gently so the noodles don't tear, and don't overstuff or the filling will squeeze out.

Top with sauce and cheese:

Pour the remaining marinara over the rolls, then sprinkle generously with mozzarella and Parmesan. This is where the magic happens, so don't be shy with the cheese.

Bake covered, then uncovered:

Cover the dish with foil and bake for 25 minutes, then remove the foil and bake another 10 minutes until the cheese is bubbly and golden. The foil traps steam to keep everything moist, and removing it at the end gives you that perfect browned top.

Rest and garnish:

Let the dish sit for five minutes before serving so the rolls firm up and are easier to plate. Scatter fresh parsley over the top if you want a little color and brightness.

Save

One evening my son set the table without being asked, and when I brought the dish over, he said it smelled like the kind of dinner that makes you forget about homework. We sat there longer than usual, talking about nothing important, and I realized that sometimes the best meals are the ones that make people want to linger. These rolls have a way of doing that, turning a regular Tuesday into something worth remembering.

Making It Your Own

I've swapped the chicken for shredded turkey after Thanksgiving, folded in sautéed mushrooms when I had a carton going soft in the fridge, and even tucked in roasted red peppers for a sweet smoky twist. My neighbor uses ground turkey seasoned with Italian herbs and says her kids devour it that way. The beauty of this recipe is that the structure stays the same, but the filling can shift with whatever you have on hand or whatever sounds good that week.

Storing and Reheating

Leftovers keep in the fridge for up to four days in an airtight container, and I reheat individual rolls in the microwave for about 90 seconds or in a covered dish in a 350°F oven until warmed through. You can also freeze the assembled, unbaked rolls by wrapping the dish tightly in plastic wrap and foil, then baking from frozen by adding an extra 15 minutes under the foil. I've done this on weeks when I knew I'd need a head start on dinner, and it's saved me more times than I can count.

Serving Suggestions

These rolls are hearty enough to stand on their own, but I like putting out a simple green salad with lemon vinaigrette and a basket of garlic bread for soaking up extra marinara. A glass of red wine doesn't hurt either, though my kids prefer sparkling water with lemon wedges and feel very fancy about it. If you're feeding a crowd, double the batch and use two pans because people always want more than they think they will.

• Serve with a crisp Caesar salad and crusty bread for a complete Italian inspired meal.
• Pair with roasted vegetables like zucchini, bell peppers, or asparagus for added color and nutrition.
• Offer a light dessert like lemon sorbet or tiramisu to finish on a sweet note without feeling too heavy.

Save

Every time I pull these rolls from the oven and hear someone say it smells amazing, I'm reminded why I keep cooking. It's not about being perfect, it's about sharing something warm and delicious with the people you care about.

Recipe FAQs

→ Can I prepare these rolls ahead of time?

Yes, assemble the rolls completely, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 10-15 minutes to baking time if cooking from cold.

→ How do I prevent the noodles from tearing when rolling?

Lay cooked noodles flat on a clean kitchen towel immediately after draining. Handle gently and ensure they're fully cooled before rolling. Cook until just al dente, not too soft.

→ What's the best way to thaw frozen spinach?

Thaw overnight in the refrigerator, then squeeze thoroughly in a clean kitchen towel or cheesecloth to remove excess moisture. This prevents a watery filling.

→ Can I freeze these rolls for later?

Assemble completely, freeze unbaked in the baking dish up to three months. Thaw overnight in the refrigerator before baking, adding 5-10 minutes cooking time.

→ What are good substitutes for the filling ingredients?

Use cooked turkey instead of chicken, add sautéed mushrooms or roasted red peppers for depth, or omit the chicken entirely and increase spinach for a vegetarian version.

→ How do I know when the cheese is properly melted?

The cheese should be bubbly and lightly golden brown on top. This typically takes 10 minutes after removing the foil. The sauce may bubble around the edges slightly.