Chicken and Spinach Lasagna Rolls (Printable)

Pasta rolls filled with shredded chicken, fresh spinach, ricotta, and mozzarella, baked in marinara sauce until bubbly and golden.

# Components:

→ 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

# 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.
08 - Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden.
09 - Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • Each roll is its own little portion, so serving feels special without the messy scooping of traditional lasagna.
  • The filling stays creamy and rich, tucked inside the pasta instead of oozing out everywhere.
  • You can freeze half the batch unbaked and pull it out on a night when cooking feels impossible.
  • It uses everyday ingredients but looks like you spent hours planning a fancy Italian feast.
02 -
  • If you don't squeeze the spinach completely dry, your filling will turn watery and leak everywhere.
  • Undercook the noodles slightly, they soften more in the oven and overcooked noodles will rip apart when you roll them.
  • Taste your marinara before using it, some jarred sauces are too sweet or too salty and can throw off the whole dish.
  • Don't skip the foil in the first baking phase, it traps steam and keeps the rolls from drying out on top.
03 -
  • Use a spoon to spread the filling instead of your hands, it's faster and less messy.
  • Line your noodles up on the towel in the same direction so rolling becomes a quick rhythm instead of a puzzle.
  • If a noodle tears, overlap the torn ends slightly when you roll and place that seam on the bottom, no one will ever know.
  • Make a double batch and freeze one, future you will be incredibly grateful on a busy Wednesday night.
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