Chicken and Spinach Lasagna Rolls

The smell of garlic and oregano mixing with bubbling marinara always makes my kitchen feel warmer, especially on gray Sunday afternoons when I need something hearty but don't want the hassle of layering a full lasagna pan. I started making these rolls after a potluck where someone brought individual stuffed shells, and I thought, why not try that idea with lasagna noodles and my favorite chicken filling? The first batch came out a little messy because I overfilled them, but even then, they tasted incredible. Now I make them whenever I want the comfort of lasagna without the fuss of perfectly even layers. They look impressive on the plate, and no one ever guesses how simple they actually are to put together.

I made these for my neighbor after she had surgery, and she called me the next day to ask for the recipe because her husband kept asking when they could have them again. There's something about the way the marinara seeps into the edges of the noodles while baking that makes every bite satisfying. I've brought these to family dinners, and even my pasta-skeptic brother went back for seconds. They work for casual weeknights or when you want to impress someone without spending hours in the kitchen. Watching people unroll their forks into the layers always makes me smile.

Ingredients

• Cooked chicken breast, shredded: Using rotisserie chicken saves time and adds a deeper flavor than plain poached chicken, plus the slight seasoning in store-bought rotisserie works beautifully here.
• Fresh spinach, chopped: Fresh spinach wilts down so much that two cups becomes just enough to tint the filling green without making it watery, but frozen works if you squeeze out every drop of moisture.
• Ricotta cheese: This is the creamy base that holds everything together, and I've learned that whole milk ricotta makes a richer filling than part-skim.
• Shredded mozzarella cheese: Mozzarella melts into gooey pockets inside the rolls and creates that golden, bubbly top layer everyone fights over.
• Grated Parmesan cheese: A little Parmesan adds a sharp, salty punch that balances the mild ricotta and keeps the filling from tasting flat.
• Large egg: The egg binds the cheeses and chicken together so the filling doesn't fall apart when you slice into a roll.
• Garlic, minced: Fresh garlic makes the filling smell amazing as it bakes, and I always add an extra clove because I love how it perfumes the whole dish.
• Dried oregano and basil: These herbs bring that classic Italian-American flavor without needing a dozen fresh ingredients, and they blend right into the filling.
• Lasagna noodles: Regular lasagna noodles work perfectly, and cooking them just to al dente keeps them from tearing when you roll them up.
• Marinara sauce: I use a good jarred marinara when I'm short on time, but homemade sauce makes the dish feel extra special if you have it on hand.
• Mozzarella and Parmesan for topping: The extra cheese on top creates a golden crust that contrasts beautifully with the tender rolls underneath.
• Fresh parsley: A sprinkle of parsley at the end adds a pop of color and a hint of freshness that brightens up each serving.

Instructions

Preheat and Prep the 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 only takes a minute, but it saves you from scrubbing later.

Cook the Noodles:

Boil the lasagna noodles in salted water until they're al dente, then drain and lay them flat on a clean towel so they don't clump together. If they stick, they'll tear when you try to roll them, and that's no fun.

Make the Filling:

Combine the shredded chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper in a large bowl, stirring until everything is evenly mixed. The filling should look creamy and flecked with green.

Spread Sauce in the Pan:

Pour one cup of marinara sauce into the bottom of your prepared baking dish and spread it around. This layer keeps the rolls from drying out and adds flavor to every bite.

Fill and Roll the Noodles:

Spread about a quarter cup of filling evenly over each noodle, then roll it up starting from one short end and place it seam-side down in the dish. Don't overfill or the filling will squeeze out the sides.

Add Sauce and Cheese:

Pour the remaining marinara sauce over the rolls, making sure each one gets some coverage, then sprinkle the mozzarella and Parmesan on top. The cheese will melt into a beautiful golden layer.

Bake Covered, Then Uncovered:

Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and starting to brown. The foil traps moisture so the rolls stay tender.

Rest and Serve:

Let the rolls rest for five minutes before serving so the filling sets up a bit and doesn't spill everywhere when you plate them. Garnish with parsley if you want a little color.

Save

One evening, my daughter helped me roll these for the first time, and we got into a rhythm where she'd spread the filling and I'd roll them up. We ended up with a few that looked more like lumpy burritos than lasagna rolls, but we laughed so hard that it didn't matter. When we pulled them out of the oven, golden and bubbling, she said they looked like little presents wrapped in pasta. That's exactly what they feel like, each roll a surprise of creamy, savory goodness. Now whenever I make them, I think of her hands carefully smoothing the filling across the noodles.

Serving Suggestions

I usually serve two rolls per person alongside a simple arugula salad dressed with lemon and olive oil, because the peppery greens cut through the richness of the cheese. Garlic bread is a must in my house, even though it's technically carb overload, because there's always extra marinara sauce to mop up. A glass of red wine or sparkling water with lemon makes the meal feel a little special without any extra work. If I'm feeding a crowd, I'll add a platter of roasted vegetables like zucchini and bell peppers to round out the table. These rolls are hearty enough to be the star, but they play well with almost any side you pair them with.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and I've found that reheating them in the oven at 350°F for about 15 minutes brings back that bubbly, just-baked texture. The microwave works in a pinch, but the rolls can get a little rubbery if you're not careful, so I cover them with a damp paper towel to keep them moist. You can also freeze the assembled, unbaked rolls in a foil-covered pan for up to two months, then bake them straight from frozen by adding an extra 20 minutes to the covered baking time. I love having a pan of these in the freezer for nights when I don't feel like cooking from scratch. They taste just as good as fresh, and no one ever knows they were frozen.

Variations and Substitutions

If you want to switch things up, try using ground turkey or Italian sausage instead of chicken for a different flavor profile. I've added sautéed mushrooms and a handful of sun-dried tomatoes to the filling before, and both were delicious additions that didn't overpower the base recipe. For a vegetarian version, leave out the chicken and double up on the spinach, or toss in some diced roasted red peppers and artichoke hearts. Whole wheat noodles work if you want a little more fiber, though they can be slightly more delicate when rolling. Swap the marinara for a creamy Alfredo sauce if you're in the mood for something indulgent, but be warned, it's incredibly rich.

• Use no-boil lasagna noodles and soak them in hot water for a few minutes to save a step, though they can be a bit more fragile.
• Add a pinch of red pepper flakes to the filling if you like a subtle kick of heat.
• Top with a handful of fresh basil leaves right before serving for a burst of color and flavor.

Save

These rolls have become one of those recipes I return to again and again, because they're comforting without being complicated and impressive without being stressful. I hope they bring as much warmth to your table as they have to mine.

Common Questions

→ Can I prepare these rolls ahead of time?

Yes, you can assemble the rolls up to 24 hours in advance. Cover the baking dish tightly with plastic wrap and refrigerate. When ready to bake, add 5-10 minutes to the cooking time to account for the chilled filling.

→ What's the best way to keep the noodles from sticking?

After draining the cooked noodles, lay them flat on a clean kitchen towel in a single layer. This prevents them from clumping together and makes filling and rolling much easier.

→ Can I freeze this dish?

Absolutely. Freeze the unbaked rolls in the baking dish for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the cooking time for best results.

→ How do I know when the cheese topping is perfectly done?

The mozzarella should be melted and bubbly with light golden-brown spots. Remove from the oven when it reaches this point, typically 10 minutes after removing the foil. The residual heat will continue cooking the surface slightly.

→ Can I make a vegetarian version?

Definitely. Omit the chicken and increase the spinach to 3 cups or add sautéed mushrooms, zucchini, or roasted red peppers. The creamy cheese filling provides excellent richness and flavor without the poultry.

→ What marinara sauce works best?

Either homemade or quality store-bought sauce works well. If using store-bought, choose one without added sugar when possible. You can also enhance a simple sauce by sautéing fresh garlic and basil into it before using.