Chicken and Spinach Lasagna Rolls (Printer View)

Pasta rolls stuffed with shredded chicken, fresh spinach, and creamy cheese blend, baked in marinara for a satisfying Italian-American dinner.

# 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, optional, for garnish

# Method:

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

# Expert Advice:

01 -
  • These rolls give you all the indulgence of lasagna without the heavy layering and endless assembly time.
  • Each roll is its own perfect portion, so serving feels effortless and looks impressive without any extra work.
  • The chicken and spinach filling is creamy and satisfying but still feels lighter than traditional meat lasagna.
  • Leftovers reheat beautifully, and you can freeze individual rolls for nights when you need comfort in a hurry.
02 -
  • If you undercook the noodles even slightly, they'll finish perfectly in the oven, but if you overcook them, they'll tear when you try to roll them.
  • Squeeze frozen spinach until your hands hurt, leftover water will make the filling runny and the rolls soggy.
  • Don't skip the foil in the first baking stage or the tops will brown before the centers heat through.
  • Let the rolls rest after baking, cutting into them immediately will cause the filling to spill out everywhere.
03 -
  • Use a spoon to spread the filling evenly on each noodle so the rolls cook uniformly and don't have pockets of filling that ooze out.
  • If the noodles start sticking together while you work, run them under cool water for a second to loosen them up.
  • Make a double batch and freeze half, these rolls are a lifesaver on nights when you need comfort food but have no energy to cook.
  • Taste your marinara before using it, if it's too acidic, stir in a pinch of sugar to balance it out.
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