Chicken and Spinach Lasagna Rolls

The steam rising from the baking dish carried the smell of melted cheese and garlic straight to where my neighbor stood in the doorway, grocery bags still in hand. She asked what I was making, and when I told her lasagna rolls, she tilted her head like I'd said something in another language. I lifted the foil to show her the neat spiral bundles lined up in marinara, and she leaned in close enough that her glasses fogged. Sometimes the best recipes are the ones that make people curious before they even taste them.

I made these for a potluck once, and they were gone before the salad even made it to the table. Someone asked if I used a special pasta, but it was just regular lasagna noodles rolled instead of stacked. The trick is spreading the filling thin enough that the roll stays tight but thick enough that every bite tastes full. One friend told me she went home and made them the next weekend, and now her kids request them by name.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves time, just pull the meat apart with your hands while its still warm.
• Fresh spinach, chopped: If using frozen, squeeze it dry in a clean towel or the filling will turn soupy and slide right out of the rolls.
• Ricotta cheese: This is what makes the filling creamy and mild, balancing the sharpness of the Parmesan without overpowering the chicken.
• Shredded mozzarella cheese: Use the block kind and shred it yourself for better melt and less clumping than pre-shredded bags.
• Grated Parmesan cheese: The real stuff adds a salty, nutty depth that the canned kind just cannot match.
• Large egg: This binds everything together so the filling does not crumble apart when you slice into the rolls.
• Garlic, minced: Fresh garlic brings a punch that dried flakes cannot replicate, and two cloves is just enough without being sharp.
• Dried oregano and basil: These herbs give that classic Italian warmth, and dried works better here because fresh would add too much moisture.
• Salt and black pepper: Season to your taste, but do not skip the pepper because it cuts through the richness.
• Lasagna noodles: Cook them just until al dente or they will tear when you roll them, and lay them flat immediately so they do not stick to each other.
• Marinara sauce: Homemade is lovely, but a good jarred sauce works just as well and no one will know the difference once it bakes.
• Mozzarella and Parmesan for topping: This creates that bubbly, golden crust on top that everyone fights over.
• Chopped fresh parsley: Optional, but it adds a pop of color and a tiny bit of freshness that brightens the whole dish.

Instructions

Preheat and Prep:

Set your oven to 375°F and lightly grease a 9x13 inch baking dish with butter or cooking spray. This keeps the rolls from sticking and makes cleanup easier later.

Cook the Noodles:

Boil salted water and cook the lasagna noodles until they are just tender but still firm. Drain them and lay each one flat on a clean kitchen towel so they do not clump together.

Mix the Filling:

Combine the shredded chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper in a large bowl. Stir until everything is evenly mixed and the egg is fully incorporated.

Sauce the Dish:

Pour 1 cup of marinara sauce into the bottom of your prepared baking dish and spread it around evenly. This creates a flavorful base and keeps the rolls from drying out.

Fill and Roll:

Lay a noodle flat and spread about 1/4 cup of filling along its length, leaving a small border at the edges. Roll it up from one short end to the other and place it seam side down in the dish.

Top and Bake:

Pour the remaining marinara sauce over all the rolls, then sprinkle the top with mozzarella and Parmesan. Cover the dish with foil and bake for 25 minutes, then uncover and bake 10 more minutes until the cheese is bubbly and golden.

Rest and Serve:

Let the dish sit for 5 minutes before serving so the sauce settles and the rolls hold together when you lift them out. Garnish with parsley if you like.

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The first time I served these, my brother reached for a second roll before he finished his first. He said it tasted like the lasagna our mom used to make but without the hassle of cutting through layers that always fell apart. I realized then that sometimes the best way to honor a classic is to reshape it into something easier to love. These rolls became my go to whenever I wanted comfort food that did not require an engineering degree to serve.

Making It Your Own

You can swap the chicken for turkey if that is what you have in the fridge, or leave out the meat entirely and load up on mushrooms or roasted red peppers. I have added a handful of sun dried tomatoes to the filling before, and the tangy sweetness worked beautifully against the creamy ricotta. If you want a little heat, stir in some red pepper flakes or use a spicy marinara. The rolls are forgiving, so feel free to experiment with what sounds good to you.

Storage 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 in a 350°F oven for 15 minutes until heated through. The filling stays creamy and the pasta does not dry out, which makes them perfect for meal prep or next day lunches. I have even frozen them before baking, then pulled them straight from the freezer to the oven when I needed dinner fast.

Serving Suggestions

A crisp green salad with a bright vinaigrette balances the richness of the rolls, and garlic bread is always welcome for soaking up extra marinara. I like to serve them with roasted vegetables on the side, like zucchini or bell peppers, which add color and a little char. If you are feeding a crowd, set out a bowl of extra Parmesan and some crushed red pepper so people can customize their plates.

• Pair with a light Italian white wine or sparkling water with lemon.
• Double the recipe and freeze half for a future dinner that requires zero effort.
• Use whole wheat noodles if you want a heartier, slightly nutty flavor.

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There is something satisfying about pulling a pan of these rolls out of the oven and seeing them all lined up, golden and bubbling. They taste like the kind of meal that took all day, but you and I both know it did not.

Recipe FAQs

→ Can I prepare these rolls ahead of time?

Yes, you can assemble the rolls up to 24 hours in advance. Cover the baking dish with plastic wrap and refrigerate. When ready to bake, add 5-10 minutes to the cooking time since the dish will be cold.

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

After boiling, immediately drain the pasta and lay the noodles flat on clean kitchen towels in a single layer. This prevents them from sticking together and makes filling easier.

→ Can I freeze the assembled rolls?

Absolutely. Freeze the assembled, unbaked rolls in the baking dish for up to 3 months. Bake from frozen, adding 15-20 minutes to the total cooking time and covering with foil throughout.

→ How do I know when the cheese topping is properly cooked?

The cheese is done when it's bubbly around the edges and golden brown on top. If the cheese isn't browning but the noodles seem done, increase the oven temperature slightly for the final few minutes.

→ What are good vegetable additions to the filling?

Sautéed mushrooms, roasted red peppers, sun-dried tomatoes, or zucchini work wonderfully. Sauté fresh vegetables first to remove excess moisture before adding to the filling mixture.

→ Can I use fresh pasta sheets instead of lasagna noodles?

Fresh pasta sheets work well and require no precooking. Simply use them directly in the filling. Adjust sauce amounts slightly as fresh pasta releases more moisture during baking.