Chicken and Spinach Lasagna Rolls (Print Version)

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

# Ingredient List:

→ 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 - 2 tablespoons chopped fresh parsley for garnish, optional

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking oil or butter.
02 - Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package directions until al dente. Drain thoroughly and lay noodles flat on a clean kitchen towel to prevent sticking.
03 - In a large bowl, combine shredded chicken, chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and black 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 cooked 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 remaining mozzarella and Parmesan cheese.
07 - Cover baking dish 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 -
  • You get all the comfort of lasagna without the fussy layering or waiting for it to set before serving.
  • Each roll is a tidy, portioned serving, perfect for plating without the usual lasagna landslide.
  • The filling is flexible, so you can tuck in whatever vegetables or cheeses need using up.
  • It reheats beautifully, and somehow tastes even better the next day when the flavors have melded together.
02 -
  • If your noodles tear while rolling, don't panic, just overlap the tear and keep going, the sauce and cheese will hold everything together.
  • Don't skip the resting time after baking, cutting into them immediately will cause all the filling to ooze out and make a mess on the plate.
  • If your filling seems too loose, add a tablespoon of breadcrumbs or extra Parmesan to thicken it up before rolling.
03 -
  • Use a spoon to spread the filling instead of your hands, it's faster and keeps everything cleaner.
  • If the rolls start to unroll while you're arranging them, place them closer together in the dish so they support each other.
  • A sprinkle of red pepper flakes in the filling or on top before baking adds a subtle warmth that makes the whole dish more interesting.
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