Chicken Spinach Lasagna Rolls (Print Version)

Tender pasta sheets rolled with creamy chicken, spinach, and cheese filling baked in marinara sauce.

# 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 ground 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 (optional, for garnish)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions 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 thoroughly blended.
04 - Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish. Evenly distribute approximately 1/4 cup of the filling over each noodle. Roll each noodle from the short end and place seam-side down in the dish.
05 - Pour remaining marinara sauce over the rolls. Sprinkle with remaining mozzarella and Parmesan cheese.
06 - Cover dish with foil and bake for 25 minutes.
07 - Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
08 - Allow to rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Additional Tips::

01 -
  • Each roll is a complete, portable portion that feels special on the plate without requiring extra plating skills.
  • The filling is so forgiving and customizable that you can use whatever cheese or vegetables you have on hand.
  • It tastes even better the next day, making it perfect for meal prep or dinner party planning.
02 -
  • Frozen spinach must be squeezed completely dry, or excess moisture will turn your filling runny and the rolls will fall apart during rolling and baking.
  • Rolling the noodles while they're still warm and flexible is far easier than waiting for them to cool; don't let them sit on the towel too long.
  • Spreading the filling in a line down the center rather than all over the noodle gives you better control and less spillage when you roll.
03 -
  • If your marinara sauce tastes too acidic, stir in a pinch of sugar and let it simmer for a minute; this rounds out the flavor without making it taste sweet.
  • Use a shallow spoon or small ice cream scoop to portion the filling evenly into each noodle, which takes the guesswork out of rolling and ensures consistent results.
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