Save The smell of oregano and bubbling cheese used to drift through my apartment every Sunday afternoon when I lived alone. I started making these lasagna rolls because I wanted the comfort of baked pasta without ending up with a week's worth of leftovers. Rolling each noodle felt a little finicky at first, but once I got the rhythm down, it became oddly satisfying. The first batch came out uneven and slightly messy, but when I took that first bite, creamy ricotta and tender chicken wrapped in marinara, I didn't care about the presentation. It tasted like warmth, like I'd figured something out.
I made these for a friend who'd just had a baby, and when I delivered them, she teared up a little. She said it was the first real meal she'd had in days that didn't come from a paper bag. We sat at her cluttered kitchen table while the baby napped, and she ate two rolls straight from the dish. She didn't say much, but I could tell the food mattered. That's when I realized these rolls weren't just dinner, they were the kind of thing you bring to people when words feel too small.
Ingredients
- Cooked chicken breast, shredded: I usually poach mine in broth for extra moisture, but rotisserie chicken works perfectly and saves time on busy nights.
- Fresh spinach, chopped: Fresh spinach wilts down beautifully and adds a bright color, but frozen works just as well if you squeeze out every drop of water first.
- Ricotta cheese: This is the creamy heart of the filling, so go for whole milk ricotta if you can, it makes everything silkier.
- Shredded mozzarella cheese: Use the block and shred it yourself for better melting, pre-shredded has coating that can make it grainy.
- Grated Parmesan cheese: Real Parmigiano-Reggiano has a nutty depth that the shelf-stable stuff just can't match, and you'll taste the difference.
- Large egg: This binds the filling together so it doesn't spill out when you slice into the rolls.
- Garlic, minced: Fresh garlic adds a gentle bite that mellows as it bakes, don't skip it.
- Dried oregano and basil: These dried herbs bloom in the oven and give the filling that classic Italian aroma.
- Salt and black pepper: Season confidently here, the pasta and cheese need it.
- Lasagna noodles: Cook them just until al dente so they don't tear when you roll them, and lay them flat immediately.
- Marinara sauce: A good jarred sauce works beautifully, but if you have homemade, even better.
- Mozzarella and Parmesan for topping: This creates that golden, bubbly crust that makes everything irresistible.
- Fresh parsley: Optional, but a sprinkle of green at the end makes the dish feel finished.
Instructions
- Preheat and Prep Your Dish:
- Set your oven to 375°F and lightly grease a 9x13-inch baking dish so the rolls don't stick. This step sets you up for easy cleanup later.
- Cook the Noodles:
- Boil salted water and cook the lasagna noodles until just al dente, they'll finish cooking in the oven. Lay them flat on a towel immediately so they don't glue themselves together.
- Mix the Filling:
- In a large bowl, combine the chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper until everything is evenly mixed. The filling should look creamy and smell garlicky and herby.
- Prepare the Baking Dish:
- Spread 1 cup of marinara sauce across the bottom of your greased dish. This keeps the rolls from sticking and adds flavor from underneath.
- Fill and Roll:
- Spread about 1/4 cup of filling evenly over each noodle, then roll it up from the short end like a little spiral. Place each roll seam-side down in the dish so they don't unravel.
- Top with Sauce and Cheese:
- Pour the remaining marinara over the rolls, then sprinkle the mozzarella and Parmesan on top. Don't be shy with the cheese, it creates that golden crust.
- Bake Covered, Then Uncovered:
- Cover the dish with foil and bake for 25 minutes, then remove the foil and bake another 10 minutes until the cheese is bubbly and lightly browned. The foil keeps the rolls moist while they heat through.
- Rest and Serve:
- Let the dish sit for 5 minutes before serving so the filling sets and the rolls don't fall apart when you plate them. Garnish with parsley if you want a fresh finish.
Save One winter evening, I made these for a small dinner party, and everyone went quiet after the first bite. My friend finally looked up and said, this is exactly what I needed today, and I realized that's what good food does. It doesn't have to be fancy or complicated. It just has to feel like care, rolled up and baked until golden.
How to Store and Reheat
These rolls keep beautifully in the fridge for up to four days in an airtight container. I reheat individual rolls in the microwave for about a minute and a half, or you can warm them in a covered dish in a 350°F oven for 15 minutes. If you want to freeze them, assemble the rolls in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to three months. Bake from frozen by adding an extra 20 minutes to the covered baking time, and you'll have a homemade meal with zero effort.
Ways to Make It Your Own
I've swapped the chicken for shredded turkey after Thanksgiving, and it tasted just as comforting. You can also add sautéed mushrooms or diced roasted red peppers to the filling for extra texture and sweetness. For a lighter version, I've used part-skim ricotta and reduced the cheese on top, and honestly, it was still rich and satisfying. If you want to go vegetarian, skip the chicken entirely and double up on spinach or add a mix of zucchini and mushrooms.
Pairing and Serving Ideas
These rolls are rich and hearty, so I like to serve them with something bright and crunchy on the side. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. Garlic bread is always a hit, especially if you toast it until it's crispy and golden. A glass of red wine, something medium-bodied like a Chianti, rounds out the meal and makes it feel a little more special.
- Serve with a crisp green salad dressed in olive oil and lemon.
- Pair with warm garlic bread or a crusty baguette.
- Pour a glass of Chianti or Sangiovese for a cozy Italian-inspired dinner.
Save This dish has become my go-to when I want to feed people I care about without spending all day in the kitchen. It's forgiving, it's cozy, and it always feels like a hug on a plate.
Kitchen Tips & Answers
- → Can I prepare these rolls ahead of time?
Yes, you can assemble the rolls in the baking dish, cover with foil, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
- → What's the best way to cook the lasagna noodles?
Cook the noodles until al dente according to package directions, then lay them flat on a clean kitchen towel. This prevents them from sticking and makes them easier to fill and roll without tearing.
- → How do I prevent the rolls from unraveling while baking?
Place the rolls seam-side down in the baking dish and ensure they fit snugly together. The sauce surrounding them will help hold their shape during baking.
- → Can I use store-bought rotisserie chicken?
Absolutely. Shredded rotisserie chicken is a convenient shortcut that works perfectly in this dish. Simply shred it and use in place of cooked chicken breast.
- → How should I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat covered with foil at 350°F for about 15-20 minutes until warmed through. You can also freeze for up to 2 months before baking.
- → What sides pair well with this dish?
A crisp green salad balances the richness beautifully, and garlic bread is a classic pairing. Roasted vegetables like broccoli or zucchini also complement the meal nicely.