Chicken and Spinach Lasagna Rolls (Printable)

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

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, shredded
02 - 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
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 - Fresh parsley, chopped (optional, for garnish)

# Directions:

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 Tips:

01 -
  • Each roll is its own tidy portion, so no messy scooping or uneven servings at the table.
  • The filling stays creamy and rich without turning watery like traditional layered lasagna sometimes does.
  • You can assemble them in the morning, cover the dish, and slide it into the oven when dinnertime arrives.
  • Leftovers reheat beautifully because each roll holds its shape and flavor.
02 -
  • Do not overcook the noodles or they will tear the moment you try to roll them, and you will end up with a messy pile instead of neat bundles.
  • Squeeze the spinach as dry as you possibly can if using frozen, or the filling will be watery and leak everywhere.
  • Let the rolls rest after baking or the cheese will slide off and the sauce will run all over the plate.
03 -
  • Spread the filling all the way to the edges of each noodle so every bite has flavor, but do not overfill or it will squeeze out the sides when you roll.
  • If the noodles start to stick together while you work, run them under cool water for a second and pat them dry with a towel.
  • Use a spoon to spread the filling instead of your hands, it is faster and keeps things neater.
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