Chicken and Spinach Lasagna Rolls (Printable Copy)

Pasta rolls filled with seasoned chicken, fresh spinach, and melted cheeses, baked in marinara until golden and bubbly.

# What You Need:

→ For the 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

→ For 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

# How to Make:

01 - Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and lay noodles flat on a clean kitchen towel to prevent sticking.
03 - In a large bowl, combine shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and 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 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 the remaining mozzarella and Parmesan cheese.
07 - Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden.
08 - Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • Each roll is like a perfectly portioned little package, so serving is easy and everyone gets an equal amount of filling and cheese.
  • You can prep the rolls in the morning, cover them, and bake them later when dinner time rolls around.
  • The spinach sneaks in some greens without overwhelming the creamy, cheesy flavor everyone craves.
  • Leftovers reheat beautifully, and sometimes they taste even better the next day when the flavors have melded together.
02 -
  • Don't skip laying the cooked noodles flat on a towel, because stacked noodles will stick together and tear when you try to separate them.
  • If your filling seems too thick, stir in a tablespoon of the marinara sauce to loosen it up so it spreads more easily on the noodles.
  • Always place the rolls seam-side down in the pan, or they'll unroll slightly as they bake and lose their shape.
03 -
  • If you're making these ahead, assemble the rolls in the morning, cover tightly with plastic wrap, and refrigerate until you're ready to bake in the evening.
  • Use a spoon to spread the filling instead of your hands, because the mixture can be sticky and a spoon gives you more control.
  • Let the rolls rest after baking, because cutting into them too soon will cause the filling to ooze out and make plating messy.
  • Save any leftover filling and toss it with cooked pasta for a quick lunch the next day.
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