Chicken and Spinach Lasagna Rolls

There was this gray Sunday afternoon when I had leftover rotisserie chicken sitting in the fridge and a craving for something warm that didn't feel like leftovers. I'd been folding laundry when the idea hit: what if I rolled up lasagna noodles instead of layering them? It sounded a little fussy at first, but once I started spreading that creamy chicken and spinach filling onto each noodle, I realized how much more fun it was than wrestling with a mountain of layers. The rolls came out golden and bubbly, and my kitchen smelled like an Italian grandmother had taken over.

I made these for a potluck once, and they were the first dish to disappear. Someone asked if I'd trained in Italy, which made me laugh because I'd been winging it with whatever cheese I had on hand. What I love most is how forgiving they are: if one noodle tears, you just patch it with filling and keep rolling. They look impressive on the table, all lined up in their tomato bath, but they're really just a clever way to make comfort food feel a little more special.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, tender and already seasoned, but any leftover roasted or poached chicken works beautifully.
• Fresh spinach, chopped: I like using fresh because it wilts down and tastes sweeter, but frozen is just as good if you squeeze out every drop of water or the filling gets soupy.
• Ricotta cheese: This is the creamy heart of the filling, and whole milk ricotta makes it extra luscious without being heavy.
• Shredded mozzarella cheese: Use the block kind and shred it yourself for better melting, the pre-shredded stuff has coatings that make it grainy.
• Grated Parmesan cheese: A little goes a long way for that nutty, salty punch that balances the richness of the ricotta.
• Large egg: This binds everything together so the filling stays put when you slice into the rolls.
• Garlic, minced: Fresh garlic adds a gentle bite that makes the whole dish smell like you've been cooking all day.
• Dried oregano and basil: Classic Italian herbs that bring warmth and a hint of sweetness to the filling.
• Lasagna noodles: Cook them just until al dente so they're pliable enough to roll without tearing but still have a little structure.
• Marinara sauce: Whether you make it from scratch or grab a jar, choose one that tastes good on its own because it's the sauce that ties everything together.
• Fresh parsley: A sprinkle at the end adds a pop of color and a fresh, bright note that cuts through the richness.

Instructions

Prep Your Oven and Dish:

Set your oven to 375°F and lightly grease a 9x13 inch baking dish with a little olive oil or butter. This keeps the rolls from sticking and makes cleanup easier later.

Cook the Noodles:

Boil a big pot of salted water and cook the lasagna noodles just until al dente, then drain and lay them flat on a clean towel so they don't glue themselves together. If they cool down too much and get stiff, a quick dip in warm water will soften them right back up.

Make the Filling:

In a large bowl, mix together the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper until everything is evenly combined. It should look thick and creamy, almost like a savory cheesecake batter.

Sauce the Bottom:

Spread about a cup of marinara sauce across the bottom of your baking dish in an even layer. This creates a cushion that keeps the rolls moist and prevents them from drying out as they bake.

Fill and Roll:

Spoon about a quarter cup of filling onto each noodle and spread it out gently, then roll from one short end to the other and place seam side down in the dish. Repeat until all the noodles are snugly lined up like little sleeping bags.

Top with Sauce and Cheese:

Pour the remaining marinara over the rolls, making sure each one gets some love, then sprinkle the mozzarella and Parmesan on top. The cheese will get golden and bubbly, creating a delicious crust.

Bake Covered, Then Uncovered:

Cover the dish with foil and bake for 25 minutes, then pull off the foil and bake another 10 minutes until the cheese is bubbling and starting to brown. Letting it rest for five minutes after baking helps the rolls set so they don't fall apart when you serve them.

Save

The first time I served these to my neighbor, she asked for the recipe before she'd even finished her plate. We ended up sitting at the table with our coffee, swapping stories about our own kitchen experiments, and she told me she'd never thought to roll lasagna because it seemed too fancy. But that's the thing: once you realize how simple it is, it becomes one of those recipes you make without even thinking, and it always feels like a little celebration.

Make It Your Own

I've swapped the chicken for turkey during the holidays and even stirred in sautéed mushrooms when I had a box sitting in the crisper. You can tuck roasted red peppers into the filling for a sweet, smoky note, or add a pinch of red pepper flakes if you like a little heat. For a vegetarian version, skip the chicken entirely and load up on spinach, mushrooms, and maybe some crumbled feta. The beauty of these rolls is that the structure stays the same no matter what you tuck inside.

Storing and Reheating

These rolls keep beautifully in the fridge for up to three days, covered tightly with foil or in an airtight container. To reheat, I cover them with foil and warm them in a 350°F oven for about 20 minutes, adding a splash of extra marinara if they look dry. You can also freeze them before baking: assemble the rolls, cover the dish tightly with plastic wrap and then foil, and freeze for up to two months. When you're ready, bake from frozen, adding an extra 15 minutes under the foil.

Pairing and Serving Ideas

I like to serve these with a simple arugula salad tossed with lemon and olive oil to cut through the richness, and a basket of warm garlic bread for soaking up any extra sauce. A glass of light red wine, like a Chianti or Pinot Noir, is perfect if you're in the mood, but honestly, sparkling water with a squeeze of lemon feels just as right on a busy weeknight.

• Garnish with fresh basil instead of parsley for a brighter, more aromatic finish.
• Serve with roasted vegetables like zucchini or bell peppers on the side for extra color and nutrition.
• If you have leftover rolls, chop them up and toss them with a little cream for an instant pasta bake the next day.

Save

Every time I pull these out of the oven, I'm reminded that the best meals don't have to be complicated, they just have to be made with a little care and maybe a story or two along the way. I hope these rolls find a spot in your regular dinner rotation, because they've certainly earned one in mine.

Questions & Answers

→ Can I prepare these rolls ahead of time?

Yes, assemble the rolls through step 6 and cover tightly with plastic wrap. Refrigerate for up to 24 hours, then bake as directed. You may need to add 5-10 minutes to the baking time if baking from cold.

→ What's the best way to cook lasagna noodles for rolling?

Cook noodles until al dente (slightly firm), as they will continue cooking in the oven. Overcooking makes them tear easily. After draining, lay them flat on clean towels to prevent sticking and make rolling easier.

→ How do I prevent the spinach from making the filling watery?

If using frozen spinach, thaw it completely and squeeze out excess moisture with your hands or wrap it in paper towels and press firmly. Fresh spinach should be chopped and used as is, though excess water will cook off during baking.

→ Can I freeze these rolls for later?

Absolutely. Assemble the rolls, cover the baking dish with plastic wrap then foil, and freeze for up to 3 months. Bake from frozen at 375°F for 45-50 minutes covered, then 10 minutes uncovered until cheese browns.

→ What are some filling variations I can try?

Stir sautéed mushrooms or roasted red peppers into the cheese mixture for added flavor and texture. For a vegetarian version, omit chicken and increase spinach to 3 cups, or use finely chopped sautéed mushrooms as a protein substitute.

→ Should I cover the dish while baking?

Yes, cover with foil for the first 25 minutes to trap steam and prevent the noodles from drying out. Remove the foil for the final 10 minutes to allow the cheese to brown and become bubbly.