Chicken and Spinach Lasagna Rolls (Print Version)

Pasta rolls filled with creamy chicken, spinach, and three cheeses, baked in marinara sauce for an elegant comfort meal.

# Ingredients List:

→ Filling

01 - 2 cups cooked chicken breast, shredded
02 - 2 cups fresh spinach, chopped
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

→ 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

# Directions:

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 Tips:

01 -
  • Each roll is its own little package, so no messy scooping or uneven portions at the table.
  • The chicken and spinach make it feel lighter than traditional lasagna without losing any of that cheesy comfort.
  • You can assemble them in the morning, cover the dish, and slide it in the oven when dinnertime rolls around.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melded together.
02 -
  • If you skip draining the noodles well or forget to lay them flat, they will stick together and tear when you try to roll them, turning your elegant dinner into a frustrating mess.
  • Undercooking the noodles slightly is better than overcooking them because they'll soften more in the oven, and mushy noodles fall apart.
  • Always squeeze frozen spinach bone dry in a clean towel or your filling will be watery and the rolls will leak everywhere.
  • Don't skip the five minute rest after baking or the rolls will slide apart when you try to serve them.
03 -
  • Use a spoon to spread the filling instead of your hands so it goes on evenly and you don't tear the noodles with your fingers.
  • If a noodle rips while rolling, just patch it with a little extra cheese on top and no one will ever notice once it's baked.
  • Letting the dish rest after baking is not optional, it's the secret to clean, picture perfect slices that hold their shape on the plate.
  • Rotate the pan halfway through the final uncovered bake if your oven has hot spots so the cheese browns evenly.
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