Chicken Spinach Lasagna Rolls

The first time I made lasagna rolls instead of the traditional layered version, I was honestly just trying to solve a problem—I'd overcooked a few noodles and needed to hide the tears. Rolling them became second nature, and I discovered something magical: each individual roll is like a gift of creamy, spinachy, cheesy comfort wrapped in pasta. Now I make them this way every time, and my family has stopped asking for the old version entirely.

I remember my neighbor stopping by just as these came out of the oven, and the smell of bubbling cheese and marinara stopped her mid-sentence. She sat at the counter while I plated one, and watching her take that first bite—the way the warm ricotta and spinach peeked out from under the melted mozzarella—I realized this dish has a way of making moments feel intentional and generous.

Ingredients

• Cooked chicken breast, shredded (2 cups): Use rotisserie chicken if you're short on time, or poach and shred your own for more control over the seasoning.
• Fresh spinach, chopped (2 cups): If using frozen, make absolutely sure you squeeze it dry or your filling will be watery and the rolls won't hold together properly.
• Ricotta cheese (1 1/4 cups): This is the creamy backbone; don't skip it or substitute with cottage cheese unless you want a completely different texture.
• Shredded mozzarella cheese (1 cup, plus 1 cup for topping): A mix of whole milk mozzarella gives you better melting and stretch.
• Grated Parmesan cheese (1/2 cup, plus 1/4 cup for topping): Freshly grated tastes noticeably better than pre-grated, which contains anti-caking agents.
• Large egg (1): This binds everything together and helps the filling stay compact as it bakes.
• Garlic, minced (2 cloves): Fresh garlic makes a real difference; jarred garlic will taste flat by comparison.
• Dried oregano and basil (1/2 tsp each): These dried herbs are your secret—they bloom in the warmth of the oven and cheese.
• Lasagna noodles (12): Cook them one minute under al dente; they'll finish cooking in the oven and won't turn to mush.
• Marinara sauce (2 1/2 cups): Homemade is ideal, but a good quality jarred sauce works beautifully if you stir in a pinch of sugar to balance acidity.

Instructions

Heat your oven and prep the dish:

Preheat to 375°F and lightly grease your 9x13-inch baking dish with butter or oil. This step takes just a minute but prevents sticking and makes cleanup easier later.

Cook the noodles perfectly:

Boil a large pot of salted water, then cook lasagna noodles one minute under the package directions so they're barely al dente. Drain and spread them flat on a clean kitchen towel immediately—this keeps them from sticking together and makes rolling much less frustrating.

Build the filling:

Combine shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper in a large bowl. Fold everything together gently until the mixture is evenly combined but not overworked.

Create the sauce base:

Spread 1 cup of marinara sauce across the bottom of your prepared baking dish. This keeps the rolls from sticking and gives them flavor from underneath.

Roll and arrange:

Spread about 1/4 cup of filling down the center of each noodle, then roll from the short end into a tight cylinder. Place each roll seam-side down in the baking dish—the seam tucked underneath helps hold everything together as it bakes.

Cover with sauce and cheese:

Pour the remaining marinara sauce over all the rolls, then top with the remaining mozzarella and Parmesan. Don't be shy with the cheese; it's what makes the top gorgeously bubbly and golden.

Bake covered, then uncovered:

Cover the dish with foil and bake for 25 minutes to keep things moist, then remove the foil and bake another 10 minutes until the cheese is bubbly and lightly golden on top. You'll see the cheese move slightly when you nudge the dish—that's how you know it's done.

Rest before serving:

Let the rolls sit for 5 minutes after coming out of the oven. This gives the filling time to set so each roll stays intact when you plate it. Garnish with fresh parsley if you have it.

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One evening, I brought this dish to a friend's house for dinner, and what struck me most wasn't the compliments—it was how people kept coming back to take another roll, and how quiet the table got for a few minutes. Food that brings people into a moment of genuine contentment without them having to think about it is rare, and these rolls do that.

Variations and Customizations

This recipe is a wonderful foundation for creativity because the filling is so adaptable. I've added roasted red peppers for brightness, sautéed mushrooms for earthiness, and even sun-dried tomatoes when I wanted a richer flavor. Turkey works beautifully in place of chicken if you're looking for a change of pace, and a few handfuls of extra spinach or fresh basil can punch up the herbaceous notes significantly.

Make-Ahead and Storage Tips

These rolls hold beautifully in the refrigerator for up to three days, and I often assemble them the night before and bake them the next evening—the flavors actually deepen as they sit. You can also freeze the unbaked, sauced rolls for up to a month; just add about 15 extra minutes to the baking time if you're baking from frozen. Leftovers reheat gently in a 325°F oven covered with foil, staying moist and delicious.

Serving Suggestions and Pairings

These rolls are substantial enough to stand alone, but they sing when paired with something bright and fresh. A crisp green salad with lemon vinaigrette cuts through the richness beautifully, and a slice of garlicky bread on the side turns dinner into something that feels a little more intentional than a weeknight meal.

• Pair with a simple arugula salad dressed in olive oil and lemon juice for a light, balanced plate.
• Serve alongside garlic bread or a crusty baguette to soak up the marinara sauce.
• A chilled glass of white wine or a light red complements the creamy filling and tomato sauce perfectly.

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These rolls have become my go-to when I want to feel like I've cooked something special without spending all day in the kitchen. Once you make them once, they become muscle memory—the kind of dish you'll return to again and again.

Common Recipe Questions

→ Can I substitute turkey for chicken in this dish?

Yes, cooked turkey can be used instead of chicken for a slightly different flavor while maintaining the dish's texture and protein content.

→ How can I prevent the lasagna noodles from sticking together?

After boiling, drain the noodles and lay them flat on a clean kitchen towel to keep them separated and prevent sticking before assembling the rolls.

→ Is it possible to make a vegetarian version?

Omit the chicken and increase the amount of spinach or add sautéed mushrooms or roasted red peppers to the filling for added flavor and texture.

→ What cheeses are best for the filling and topping?

A combination of ricotta, mozzarella, and Parmesan cheeses creates a creamy, melty filling and flavorful topping with a golden crust.

→ Can whole wheat noodles be used instead of regular pasta?

Yes, whole wheat lasagna noodles can be substituted for a healthier option without compromising the dish’s taste or texture.

→ How long should the lasagna rolls rest after baking?

Let them rest for about 5 minutes after baking to allow the filling to set and make serving easier.