Save The smell of garlic and melted cheese always makes me stop whatever I'm doing and just stand there at the oven door. These lasagna rolls came about on a Tuesday evening when I had leftover rotisserie chicken and was too tired to layer a full pan of lasagna. I laid the noodles flat, spread the filling, rolled them up, and realized I'd stumbled onto something better than the original. My daughter said they looked like little sleeping bags, and now we can't call them anything else.
I brought these to a potluck once, still warm in a foil-covered dish, and watched people go back for seconds before they'd even finished their salad. One friend asked if I'd been to culinary school. I laughed and told her it was just Tuesday dinner in a different shape. There's something about food that looks a little special but tastes like home that makes people feel cared for without any fuss.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, the seasoning adds extra flavor and saves you from poaching or roasting from scratch.
- Fresh spinach, chopped: I buy the big box of baby spinach and rough chop it, if using frozen make sure to squeeze out every drop of water or your filling will be soupy.
- Ricotta cheese: Look for whole milk ricotta, it has a creamier texture and binds the filling without turning grainy.
- Shredded mozzarella cheese: I use the block and shred it myself because pre-shredded has cellulose that keeps it from melting smoothly.
- Grated Parmesan cheese: Freshly grated Parmigiano-Reggiano makes a difference here, the nutty sharpness cuts through the richness beautifully.
- Large egg: This is the glue that holds the filling together so it doesn't spill out when you slice into the rolls.
- Garlic, minced: Use fresh cloves and mince them fine, jarred garlic just doesn't have the same punch.
- Dried oregano and basil: If you have fresh herbs, double the amount and add them at the end for a brighter flavor.
- Lasagna noodles: Cook them one minute less than the package says, they'll finish cooking in the oven and won't turn mushy.
- Marinara sauce: Homemade is lovely, but a good jarred sauce works perfectly when you're short on time, I like the ones with chunks of tomato.
Instructions
- Get Everything Ready:
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with butter or cooking spray. This keeps the bottoms from sticking and makes cleanup easier later.
- Cook the Noodles:
- Bring a big pot of salted water to a rolling boil and cook the lasagna noodles until they're just al dente, then drain and lay them flat on a clean kitchen towel. If they overlap or stick together, you'll have a frustrating time trying to pry them apart.
- Mix the Filling:
- In a large bowl, combine the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, oregano, basil, salt, and pepper. Stir it all together until it's well blended and looks like a thick, cohesive mixture.
- Build the Base:
- Spread about 1 cup of marinara sauce evenly across the bottom of your prepared baking dish. This prevents the rolls from sticking and gives them a saucy foundation to nestle into.
- Fill and Roll:
- Spread about a quarter cup of the chicken-spinach filling evenly over each noodle, leaving a tiny border at the edges. Roll each noodle up from the short end and place it seam-side down in the dish, lined up like little logs.
- Top and Cover:
- Pour the remaining marinara sauce over the rolls, making sure each one gets some coverage, then sprinkle the mozzarella and Parmesan on top. Cover the dish tightly with foil so the rolls steam and stay tender.
- Bake Until Bubbly:
- Bake covered for 25 minutes, then remove the foil and bake another 10 minutes until the cheese is bubbly and lightly golden. Let the dish rest for 5 minutes before serving so the sauce settles and the rolls hold their shape when you lift them out.
Save The first time I made these, my son ate three rolls in one sitting and declared it was better than pizza. Coming from a kid who would happily eat pizza for every meal, that felt like the highest compliment. Now when he asks what's for dinner and I say lasagna rolls, he actually sets the table without being asked.
Making Ahead and Storing
You can assemble these rolls completely, cover them tightly with plastic wrap and foil, and refrigerate for up to 24 hours before baking. Just add an extra 5 minutes to the covered baking time since they'll be cold from the fridge. Leftovers keep in an airtight container in the fridge for up to four days, and I reheat individual rolls in the microwave for about 90 seconds. They also freeze beautifully, either before or after baking, just thaw overnight in the fridge before reheating.
Swapping and Customizing
If you want to use turkey instead of chicken, go for it, the flavor is nearly identical and just as comforting. I've also tucked in sautéed mushrooms, diced roasted red peppers, and even a handful of sun-dried tomatoes when I'm feeling fancy. For a vegetarian version, skip the chicken entirely and double the spinach or add a cup of finely chopped mushrooms and zucchini. Whole wheat noodles work just fine and add a subtle nutty flavor that pairs nicely with the ricotta.
Serving Suggestions
These rolls are hearty enough to stand on their own, but I usually serve them with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a warm baguette is perfect for mopping up any extra marinara sauce on the plate. If you're feeding a crowd, double the recipe and use two baking dishes, they bake at the same time and everyone gets enough.
- A crisp Caesar salad with shaved Parmesan adds a nice crunch and balances the creamy filling.
- Roasted broccoli or green beans tossed in olive oil and garlic make a light, flavorful side.
- Pour a glass of something red and Italian, even if it's just from the corner store, it makes the meal feel a little more special.
Save These rolls have become one of those recipes I make without thinking, the kind that fits into busy weeks and special dinners alike. I hope they find a spot in your rotation too.
Recipe FAQ
- → Can I prepare the rolls ahead of time?
Yes, you can assemble the rolls and refrigerate them covered for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
- → What's the best way to prevent the noodles from sticking?
After cooking, drain the noodles and lay them flat on a clean kitchen towel. This prevents them from sticking together and makes them easier to fill and roll without tearing.
- → How do I know when the rolls are fully cooked?
The rolls are done when the cheese on top is bubbly and lightly golden, and the sauce is heated through. A five-minute rest after removing from the oven helps the filling set.
- → Can I freeze these rolls for later?
Absolutely. Freeze the assembled unbaked rolls in the baking dish for up to three months. Bake from frozen, adding 20-25 minutes to the total cooking time and covering with foil throughout.
- → What vegetables work well as additions to the filling?
Sautéed mushrooms, roasted red peppers, sun-dried tomatoes, and zucchini all complement the chicken and spinach. Add them finely chopped to maintain even distribution throughout the filling.
- → Is there a vegetarian option?
Yes, omit the chicken and increase the spinach to 3-4 cups or substitute with finely chopped mushrooms. The creamy cheese filling remains rich and satisfying without the poultry.