Save My neighbor knocked on my door one Tuesday holding a casserole dish and asked if I had any lasagna noodles. She was making rolls instead of layers, something her aunt taught her years ago. I had half a box left, so we ended up cooking together that evening. The kitchen smelled like garlic and tomato, and by the time we pulled those rolls from the oven, bubbling and golden, I knew I'd never go back to traditional lasagna.
I made these for my brother's birthday last spring, and he ate three before anyone else got seconds. He kept saying it felt fancy but tasted like comfort, which is exactly what I was going for. My sister-in-law asked for the recipe before dessert even came out. Now it's the dish I bring when someone needs a warm meal or a little encouragement.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves time, just pull the meat apart with two forks.
- Fresh spinach, chopped: If using frozen, squeeze it dry in a towel or the filling will turn watery.
- Ricotta cheese: This gives the filling its creamy body, whole milk ricotta makes it richer.
- Shredded mozzarella cheese: Use the block kind and shred it yourself for better melting and flavor.
- Grated Parmesan cheese: Freshly grated adds a salty sharpness that pre-grated can't match.
- Large egg: Binds everything together so the filling holds its shape when you slice into a roll.
- Garlic, minced: Fresh garlic makes all the difference, jarred just doesn't have the same punch.
- Dried oregano and basil: These bring the Italian warmth, but you can use Italian seasoning in a pinch.
- Salt and black pepper: Taste the filling before you roll, it should be well seasoned.
- Lasagna noodles: Cook them just until al dente or they'll tear when you roll them up.
- Marinara sauce: Homemade is lovely, but a good jar works beautifully when time is short.
- Mozzarella and Parmesan for topping: This creates that irresistible golden, bubbly top layer.
- Fresh parsley: A sprinkle at the end adds color and a hint of brightness.
Instructions
- Get the oven ready:
- Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish. This prevents sticking and makes cleanup easier later.
- Cook the noodles:
- Boil lasagna noodles in salted water until just al dente, then lay them flat on a towel so they don't stick together. Slightly undercooking them helps because they'll finish in the oven.
- Make the filling:
- Combine shredded chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper in a large bowl. Mix until everything is evenly distributed and creamy.
- Prepare the dish:
- Spread 1 cup of marinara sauce across the bottom of your baking dish. This keeps the rolls from drying out and adds flavor to every bite.
- Roll them up:
- Spread about 1/4 cup of filling over each noodle, then roll from the short end and place seam side down in the dish. Work gently so the noodles don't tear.
- Top and bake:
- Pour remaining marinara over the rolls, sprinkle with mozzarella and Parmesan, cover with foil, and bake 25 minutes. Remove foil and bake 10 more minutes until golden and bubbly.
- Rest before serving:
- Let the dish sit for 5 minutes after baking so the cheese sets slightly. Garnish with parsley and serve warm.
Pin it One night I served these to friends who claimed they didn't like spinach. They cleaned their plates and asked what was in the filling, surprised when I told them. Sometimes the best meals are the ones that quietly change minds without making a fuss.
How to Store and Reheat
Store leftover rolls in an airtight container in the fridge for up to four days. Reheat individual rolls in the microwave for about 90 seconds, or warm the whole dish covered in a 350°F oven for 20 minutes. The rolls hold their shape beautifully, so they're perfect for packing in lunches or reheating one at a time.
Swaps and Variations
You can swap the chicken for turkey, or leave out the meat entirely and double the spinach or add sautéed mushrooms. Roasted red peppers folded into the filling add sweetness and color. Whole wheat noodles work well if you want a bit more fiber, and you can even use a white sauce instead of marinara for a creamier finish.
Serving Suggestions
These rolls shine next to a crisp green salad with a tangy vinaigrette and warm garlic bread for scooping up extra sauce. A light side of roasted vegetables or steamed broccoli balances the richness. If you're feeding a crowd, set out a bowl of extra Parmesan and red pepper flakes so everyone can customize their plate.
- Pair with a simple arugula salad dressed in lemon and olive oil.
- Serve garlic knots or breadsticks on the side for soaking up marinara.
- A glass of red wine or sparkling water with lemon rounds out the meal nicely.
Pin it This recipe has become my go to whenever I want something that feels special but doesn't demand hours in the kitchen. I hope it finds a spot in your rotation, too.
Frequently Asked Questions
- → Can I prepare this dish ahead of time?
Yes, you can assemble the rolls and refrigerate them covered for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking directly from the refrigerator.
- → What's the best way to prevent the noodles from tearing?
Cook the noodles until just al dente—slightly firm to the bite—and lay them flat on a clean kitchen towel immediately after draining. This prevents sticking and makes them pliable enough to roll without breaking.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use one cup of frozen spinach, thawed and squeezed completely dry to remove excess moisture. This prevents a watery filling and soggy rolls.
- → How do I know when the rolls are fully cooked?
The rolls are done when the cheese on top is bubbly and lightly golden, and a fork easily pierces the pasta. The internal filling should be hot throughout. Let them rest 5 minutes before serving for easier plating.
- → What substitutions work well for this dish?
Try cooked turkey or ground chicken for a leaner option. Add sautéed mushrooms, roasted red peppers, or sun-dried tomatoes to the filling for depth. Use whole wheat or gluten-free noodles to suit dietary needs, adjusting cooking time as needed.
- → Can this be made vegetarian?
Yes, simply omit the chicken and increase the spinach to three cups or add sautéed mushrooms, zucchini, or eggplant to maintain the filling's volume and heartiness. The dairy components provide richness and protein.