Pin it The oven timer was ticking down and I was frantically trying to figure out how to use up leftover rotisserie chicken without making the same boring casserole again. My sister called mid-panic and mentioned lasagna rolls, something she'd seen at a potluck. I had pasta, I had cheese, I had spinach wilting in the crisper. Twenty minutes later I was rolling tender noodles around a creamy chicken mixture, wondering why I hadn't thought of this sooner.
I made these for my neighbor who'd just had surgery and needed easy meals. She texted me three days later asking for the recipe because her husband kept opening the fridge hoping for more. That's when I knew this wasn't just convenient, it was actually crave-worthy. The way the marinara seeps into the rolls while they bake creates little pockets of saucy goodness that standard lasagna never quite achieves.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken saves time and adds flavor, but any leftover cooked chicken works perfectly here.
- Fresh spinach, chopped: Wilts down to almost nothing, so don't be shy with the amount; frozen works in a pinch but squeeze it dry or the filling gets watery.
- Ricotta cheese: The creamy base that holds everything together; whole milk ricotta makes it richer, but part-skim works too.
- Shredded mozzarella cheese: Melts beautifully and gives that stretchy, gooey texture we all want in Italian comfort food.
- Grated Parmesan cheese: Adds a sharp, salty punch that balances the mild ricotta and chicken.
- Large egg: Binds the filling so it doesn't fall apart when you slice into the rolls.
- Garlic, minced: Fresh garlic makes a noticeable difference; jarred is fine but use a little extra.
- Dried oregano and basil: Classic Italian herbs that smell like comfort; crush them between your fingers before adding to release the oils.
- Lasagna noodles: Regular or no-boil both work, but I prefer regular because they hold up better during rolling.
- Marinara sauce: Homemade is lovely, but a good jar sauce keeps this weeknight-friendly; look for one without too much sugar.
Instructions
- Prep the Oven and Dish:
- Set your oven to 375°F and lightly grease a 9x13-inch baking dish so the rolls don't stick to the bottom. This step seems small but makes cleanup so much easier later.
- Cook the Noodles:
- Boil lasagna noodles in salted water until al dente, then lay them flat on a towel to cool and dry slightly. If they overlap or stick together, you'll tear them when rolling, so give them space.
- Make the Filling:
- In a large bowl, mix shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper until everything is evenly distributed. The filling should be thick and spreadable, not runny.
- Sauce the Dish:
- Spread 1 cup of marinara evenly over the bottom of your prepared dish. This prevents the rolls from sticking and adds moisture as they bake.
- Fill and Roll:
- Spread about 1/4 cup of filling on each noodle, covering it from edge to edge, then roll from the short end and place seam-side down in the dish. Work gently so the noodles don't tear.
- Top and Bake:
- Pour remaining marinara over the rolls, then sprinkle with mozzarella and Parmesan. Cover with foil and bake 25 minutes, then uncover and bake 10 more until the cheese is bubbly and golden.
- Rest and Serve:
- Let the dish sit for 5 minutes before serving so the filling sets and the rolls don't fall apart. Garnish with parsley if you want a pop of color.
Pin it The first time I served these at a family dinner, my aunt asked if I'd ordered them from a restaurant. I laughed and told her it took less than an hour start to finish. She didn't believe me until I walked her through it the next week in my kitchen. Now she makes them for her book club and pretends she invented them.
Making It Your Own
Swap the chicken for turkey or even shredded pork if that's what you have on hand. I've added sautéed mushrooms and roasted red peppers to the filling when I wanted something heartier, and both were excellent. For a vegetarian version, leave out the chicken entirely and double the spinach or toss in some diced zucchini.
Storing and Reheating
These rolls keep in the fridge for up to four days in an airtight container. Reheat individual portions in the microwave for about 90 seconds, or warm the whole dish covered in a 350°F oven for 20 minutes. They also freeze beautifully; assemble them unbaked, wrap tightly, and freeze for up to three months, then bake from frozen adding an extra 15 minutes under the foil.
Serving Suggestions
I like to serve these with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Garlic bread is a crowd-pleaser, and a glass of red wine doesn't hurt either. If you're feeding kids, they love dipping extra garlic bread into the marinara sauce pooled around the rolls.
- Add a sprinkle of red pepper flakes to the filling if you like a little heat.
- Use no-boil noodles if you're short on time but soak them in warm water for a few minutes so they roll without cracking.
- Double the recipe and freeze half for an easy future meal.
Pin it This recipe turned my weeknight chicken leftovers into something my family requests by name. I hope it does the same for you.
Recipe FAQ
- → Can I prepare these rolls ahead of time?
Yes, you can assemble the rolls up to 24 hours in advance. Cover the baking dish with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if baking from cold. You can also freeze unbaked rolls for up to 3 months; thaw overnight before baking.
- → What's the best way to prevent the noodles from sticking?
After cooking the lasagna noodles to al dente, drain them and lay them flat on a clean kitchen towel immediately. This allows them to cool and prevents sticking. You can also lightly oil them if needed, though the towel method typically works well.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use 1 cup of frozen spinach instead of 2 cups fresh. Thaw it completely and squeeze out all excess moisture with your hands or in a clean kitchen towel to prevent a watery filling.
- → What are good substitutions for the filling?
Turkey works wonderfully as a chicken substitute. You can also add sautéed mushrooms, roasted red peppers, or sun-dried tomatoes for extra flavor. For a vegetarian version, omit the chicken and increase the spinach or add more mushrooms.
- → How do I know when the rolls are fully baked?
The rolls are done when the cheese on top is bubbly and lightly golden, and the marinara sauce is bubbling around the edges. After removing the foil in the final 10 minutes, watch for visible browning on the cheese.
- → Can I make this dish vegetarian?
Yes, simply omit the chicken and increase the spinach to 3-4 cups or add sautéed mushrooms and other vegetables. The creamy cheese filling remains rich and satisfying without the poultry.