Chicken and Spinach Lasagna Rolls (Printable)

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

# 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 for garnish

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
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 mixing bowl, combine shredded chicken, chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and black pepper. Mix until well blended and uniform.
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 lasagna noodle. Roll up each noodle tightly, starting from the short end, and place seam-side down in the baking dish in a single layer.
06 - Pour remaining marinara sauce over the rolled noodles, ensuring even coverage. Sprinkle with remaining mozzarella and Parmesan cheese.
07 - Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden brown.
08 - Remove from oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • Each roll is a self-contained portion so no messy slicing or uneven servings at the table.
  • The filling stays moist and flavorful tucked inside the noodles instead of drying out in layers.
  • You can assemble them hours ahead and just pop the dish in the oven when guests arrive.
  • Leftovers reheat beautifully without turning into a soupy puddle.
02 -
  • Do not skip laying the cooked noodles flat to dry or they will stick together and tear when you try to roll them.
  • If your filling seems too wet, the spinach likely wasn't squeezed dry enough and the rolls will be soggy.
  • Always use the seam-side-down method when placing rolls in the dish or they unravel during baking.
03 -
  • Taste your marinara before using it and add a pinch of sugar if it's too acidic, or a splash of balsamic vinegar if it tastes flat.
  • If your noodles keep tearing, they might be overcooked; aim for just barely al dente so they're pliable but sturdy.
  • Let the dish rest the full 5 minutes or the cheese will slide right off when you try to plate it.
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