Chicken and Spinach Lasagna Rolls (Printable)

Tender pasta rolls stuffed with seasoned chicken, spinach, and three cheeses, baked in marinara sauce for an elegant comfort food dinner.

# 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

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
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 Suggestions:

01 -
  • Each roll is a self contained serving, so no messy scooping or uneven portions at the table.
  • The chicken and spinach filling tastes rich and indulgent but sneaks in greens without anyone complaining.
  • You can assemble the whole dish in the morning, refrigerate it, and bake it right before dinner.
  • Leftovers reheat beautifully without turning into a watery mess like traditional lasagna sometimes does.
02 -
  • If your noodles tear while rolling, don't panic, just patch them with a little extra cheese and keep going, it will all bake together seamlessly.
  • Don't skip the resting time after baking, cutting into the rolls too soon means all the cheese and filling will slide out onto the plate.
  • Taste your filling before you start rolling, it should be well seasoned because the marinara will mellow it out once everything bakes together.
03 -
  • Use a spoon to spread the filling instead of your hands, it's faster and keeps the layer even so the rolls don't bulge in the middle.
  • If you're making these ahead, assemble everything but don't add the top layer of cheese until right before baking so it doesn't dry out in the fridge.
  • Let the noodles cool slightly before filling them, they're easier to handle and less likely to tear when they're not piping hot.
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