Chicken and Spinach Lasagna Rolls (Printable)

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

# Required Ingredients:

→ 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, optional

# Preparation 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 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 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 noodle. Roll up each noodle starting from the short end and place seam-side down in the baking dish.
06 - Pour remaining marinara sauce over the rolls. Sprinkle with remaining mozzarella and Parmesan cheese.
07 - Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and lightly golden.
08 - Allow rolls to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Suggestions:

01 -
  • Each roll is its own perfectly portioned serving, no messy scooping or uneven layers.
  • The filling stays put and doesn't slide around like it does in traditional lasagna.
  • You can freeze individual rolls and bake them straight from the freezer on busy nights.
  • It looks fancy enough for company but comes together faster than you'd think.
02 -
  • If you skip the foil during the first bake, the cheese will brown too fast and the rolls won't heat through.
  • Don't overfill the noodles or they'll split when you roll them, a quarter cup is the sweet spot.
  • Laying the noodles flat right after draining is crucial, once they stick together they're nearly impossible to separate without tearing.
03 -
  • If your noodles keep tearing, cook them 30 seconds less next time, they'll firm up in the oven anyway.
  • A little splash of pasta water in the filling makes it creamier and easier to spread without getting sticky.
  • Let the rolls cool for a full 5 minutes before serving, they'll slice cleaner and hold their shape on the plate.
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