Chicken and Spinach Lasagna Rolls (Print Version)

Pasta rolls filled with seasoned chicken, fresh spinach, and three cheeses, baked in marinara sauce until bubbly and golden.

# What You'll Need:

→ For the 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

→ 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 - Fresh parsley, chopped for garnish

# 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.
08 - Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden.
09 - Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Additional Tips::

01 -
  • Each roll is a perfect individual portion, no messy slicing or uneven servings at the table.
  • The creamy chicken and spinach filling stays tucked inside, so every bite has the same delicious balance.
  • It reheats beautifully, which means lunch the next day tastes just as good as dinner.
  • You can assemble them in the morning and bake them later, making weeknight hosting feel effortless.
02 -
  • Do not skip laying the noodles flat after draining, stacked noodles will fuse together and rip when you try to separate them.
  • Taste your filling before rolling, underseasoned filling means bland rolls no matter how good your sauce is.
  • Cover with foil for the first part of baking or the cheese will brown too fast and the rolls won't heat through.
03 -
  • Use kitchen shears to cut cooked noodles in half if you want smaller, appetizer sized rolls.
  • Freeze assembled unbaked rolls tightly covered for up to two months, then bake from frozen adding 15 extra minutes.
  • Brush the tops with a little olive oil before the final bake for an extra glossy, golden finish.
Go Back