Chicken and Spinach Lasagna Rolls (Printable)

Tender pasta rolls with creamy chicken, spinach, and cheese filling baked in marinara sauce for a comforting Italian-American main dish.

# What You'll Need:

→ 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 with cooking spray or butter.
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 remaining marinara sauce over the rolls. Sprinkle with 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.

# Helpful Hints:

01 -
  • Each roll is like its own little lasagna package, so serving is neat and everyone gets the perfect ratio of pasta to filling.
  • You can prep the rolls in the morning, refrigerate them, and just pop them in the oven when dinner time rolls around.
  • It uses up leftover chicken beautifully and feels fancy enough for company but easy enough for a weeknight.
  • The creamy ricotta and spinach filling is so satisfying that even picky eaters who claim they don't like spinach will go back for seconds.
02 -
  • Don't skip squeezing the spinach dry if you're using frozen, or your filling will turn into a watery mess that slides right out of the noodles.
  • If your noodles tear while rolling, just overlap the torn edges with a little extra filling and keep going, nobody will notice once they're baked.
  • Let the rolls rest after baking or the cheese will be molten lava and the rolls won't hold their shape when you plate them.
03 -
  • Use a spoon to spread the filling evenly on each noodle so the rolls don't end up lopsided or leaking cheese everywhere.
  • If you're making these ahead, assemble them in the morning and keep them covered in the fridge, then bake them fresh when you're ready to eat.
  • A light drizzle of olive oil over the top before baking adds a subtle richness and helps the cheese brown more evenly.
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