Chicken and Spinach Lasagna Rolls

My neighbor knocked on my door one evening holding a casserole dish wrapped in a towel, steam still rising from the edges. She said she'd made too much dinner and thought I might like some. Inside were these spiraled pasta rolls, each one stuffed with something creamy and green, sitting in a pool of red sauce. I ate three of them standing at the counter, then immediately asked for the recipe. That was the night I learned you could roll lasagna instead of layering it, and I never looked back.

I made these for my brother's birthday dinner because he once mentioned he missed our mom's lasagna but wanted something lighter. Watching him bite into one and pause mid chew, then reach for a second roll before he'd even finished the first, told me everything I needed to know. He texted me the next morning asking if there were any left. There weren't.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you a step, just pull the meat apart with your hands for the best texture.
• Fresh spinach, chopped: If using frozen, squeeze it really well in a clean towel or your filling will turn watery and slide right out of the rolls.
• Ricotta cheese: This is the creamy base that holds everything together, look for whole milk ricotta if you can find it for a richer flavor.
• Shredded mozzarella cheese: Use the block kind and shred it yourself, pre shredded has coatings that prevent smooth melting.
• Grated Parmesan cheese: Freshly grated Parmesan adds a sharp, nutty punch that the powdered stuff just can't match.
• Egg: This binds the filling so it doesn't fall apart when you slice into the rolls.
• Garlic, minced: Two cloves give just enough bite without overpowering the delicate chicken and spinach.
• Dried oregano and basil: These bring the warm Italian herb flavor that makes the whole dish smell like a Sunday dinner.
• Salt and black pepper: Season generously here because the filling needs to stand up to the marinara sauce.
• Lasagna noodles: Cook them just until al dente or they'll tear when you try to roll them, and lay them flat immediately after draining.
• Marinara sauce: Homemade is lovely, but a good jarred sauce works beautifully and no one will know the difference once it's baked.
• Mozzarella and Parmesan for topping: This creates that golden, bubbly top layer that everyone fights over.
• Fresh parsley: A sprinkle of this at the end adds a pop of color and a hint of freshness that cuts through the richness.

Instructions

Get the oven and dish ready:

Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish so the rolls don't stick to the bottom. Having everything ready before you start rolling makes the whole process feel less frantic.

Cook the noodles:

Boil salted water and cook the lasagna noodles until they're just al dente, then drain and lay them flat on a clean kitchen towel. If they sit too long they'll stick together, so work quickly but calmly.

Mix the filling:

In a large bowl, combine the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper. Stir until everything is evenly distributed and the mixture looks creamy and cohesive.

Prep the baking dish:

Spread 1 cup of marinara sauce across the bottom of your greased dish. This prevents the rolls from sticking and gives them a saucy base to nestle into.

Fill and roll:

Spread about 1/4 cup of filling evenly over each noodle, then roll it up starting from one short end. Place each roll seam side down in the dish so they don't unravel during baking.

Top with sauce and cheese:

Pour the remaining marinara over the rolls, making sure each one gets coated. Sprinkle the mozzarella and Parmesan on top for that irresistible cheesy crust.

Bake covered, then uncovered:

Cover the dish with foil and bake for 25 minutes, then remove the foil and bake another 10 minutes until the cheese is bubbly and golden. The foil keeps the rolls moist while the uncovered time crisps the top.

Rest and serve:

Let the dish sit for 5 minutes before serving so the filling sets and doesn't ooze everywhere. Garnish with fresh parsley if you have it, then dig in.

Save

One Saturday afternoon, my daughter helped me roll these for the first time. Her hands were small and clumsy, and half the filling ended up on the counter, but she was so proud of her wobbly little rolls. When we pulled them from the oven and she saw how they'd turned into something golden and bubbling, she looked at me like we'd performed actual magic. We ate our slightly lopsided rolls with our hands, laughing at the cheese strings that stretched between our plates.

Making It Your Own

You can swap the chicken for turkey or even shredded rotisserie duck if you're feeling fancy. I've added sautéed mushrooms and roasted red peppers to the filling when I had them sitting in the fridge, and both were excellent. For a vegetarian version, leave out the chicken entirely and double up on spinach or use a mix of mushrooms and zucchini. Whole wheat noodles work beautifully if you want a heartier, nuttier flavor.

Storing and Reheating

These rolls keep well in the fridge for up to three days, covered tightly with foil or in an airtight container. Reheat individual rolls in the microwave for about a minute and a half, or warm the whole dish covered in a 350°F oven for 20 minutes. They also freeze surprisingly well, wrap them tightly before baking and freeze for up to two months, then bake from frozen by adding an extra 15 minutes under the foil. I like to freeze them in smaller portions so I can pull out just what I need for a quick weeknight dinner.

Serving Suggestions

A crisp green salad with a tangy vinaigrette cuts through the richness of the cheese and chicken beautifully. Garlic bread is always a hit, especially for soaking up any extra marinara on the plate. I've also served these with roasted broccoli on the side, which my kids will actually eat when there's cheese involved.

• Pair with a light red wine like Chianti or a crisp white like Pinot Grigio.
• Serve with a simple arugula salad dressed in lemon and olive oil for a peppery contrast.
• Add a side of roasted cherry tomatoes tossed with garlic and basil for extra color and flavor.

Save

There's something deeply satisfying about pulling a dish like this from the oven, the smell filling your kitchen and the cheese bubbling at the edges. I hope these rolls become a regular at your table, whether it's a Tuesday night or a celebration dinner.

Recipe Questions & Answers

→ Can I prepare the 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 10-15 minutes to the cooking time and cover with foil for the entire bake to prevent over-browning.

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

After cooking, drain the noodles and lay them flat on a clean kitchen towel immediately. Avoid rinsing them, as the residual starch helps the filling adhere. Work with one noodle at a time and keep the remaining ones covered with a damp cloth while filling and rolling.

→ Can I freeze this dish?

Absolutely. Assemble the rolls without baking, cover tightly with foil and plastic wrap, and freeze for up to three months. Bake directly from frozen, adding 20-25 minutes to the cooking time and keeping it covered with foil throughout.

→ How can I make this vegetarian?

Simply omit the chicken and increase the spinach to 3-4 cups or substitute with sautéed mushrooms for heartiness. You can also add zucchini, artichoke hearts, or roasted red peppers to the filling for additional flavor and texture.

→ What should I serve alongside these rolls?

A crisp green salad with a light vinaigrette pairs beautifully, as does warm garlic bread for dipping in the marinara sauce. A simple arugula salad with lemon dressing offers a nice contrast to the rich, creamy filling.

→ Can I use fresh pasta sheets instead of noodles?

Fresh lasagna sheets work wonderfully and require no pre-cooking. Simply layer them directly with the filling, though you may need to adjust your noodle quantity since fresh sheets have different dimensions. They'll cook perfectly in the oven with the sauce.